Pork Schnitzel with Lemon Recipe: A Classic Crispy Delight

Pork Schnitzel is a beloved dish with roots in Central Europe, particularly in Austria and Germany. It consists of tender pork cutlets coated in a crispy breadcrumb crust, pan-fried to golden perfection, and served with a fresh squeeze of lemon juice. This simple yet delicious meal is easy to prepare and is perfect for a comforting dinner.

Ingredients:

• 4 boneless pork chops, pounded to ¼-inch thickness

• Salt and black pepper, to taste

• ½ cup all-purpose flour

• 2 large eggs

• 1 cup breadcrumbs (preferably panko for extra crunch)

• ½ cup grated Parmesan cheese (optional, for added flavor)

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• ½ cup vegetable oil (for frying)

• 1 lemon, cut into wedges

• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Pork Cutlets:

• Place the pork chops between two sheets of plastic wrap and pound them to about ¼-inch thickness using a meat mallet or rolling pin.

• Season both sides with salt and black pepper.

2. Set Up the Breading Station:

• In one shallow dish, place the flour.

• In a second dish, beat the eggs until well combined.

• In a third dish, mix the breadcrumbs, Parmesan cheese (if using), garlic powder, and paprika.

3. Coat the Pork:

• Dredge each pork cutlet in the flour, shaking off the excess.

• Dip into the beaten eggs, ensuring an even coating.

• Press into the breadcrumb mixture, coating both sides thoroughly.

4. Fry the Schnitzel:

• Heat vegetable oil in a large skillet over medium-high heat.

• Fry each cutlet for about 3-4 minutes per side, until golden brown and cooked through.

• Transfer to a paper towel-lined plate to drain excess oil.

5. Serve and Enjoy:

• Arrange the schnitzels on a plate and garnish with chopped parsley.

• Serve immediately with lemon wedges on the side for squeezing over the schnitzel.

Serving Suggestions:

Pork Schnitzel pairs wonderfully with a variety of side dishes, such as:

• German potato salad or mashed potatoes

• Steamed or roasted vegetables

• A simple green salad

• Sauerkraut or red cabbage for an authentic touch

Tips for the Best Schnitzel:

• Thin cutlets cook evenly and quickly, preventing them from drying out.

• Panko breadcrumbs provide a crispier texture than regular breadcrumbs.

• Maintain proper oil temperature (about 350°F or 175°C) to avoid greasy schnitzel.

• Use fresh lemon juice for a bright, zesty contrast to the rich, crispy pork.

This Pork Schnitzel with Lemon recipe brings a taste of European comfort food to your kitchen. Whether you’re cooking for a special occasion or a casual meal, it’s sure to impress. Enjoy!