This Pork Schnitzel with Lemon Butter is made with pork chops, panko crumbs, garlic powder, onion powder, paprika, lemon and butter. It is absolutely phenomenal and family friendly.
This German pork schnitzel is perfect for a weekday dinner. The pork chops come out so tender with a crispy crust. The trick is to pound the panko crumbs into the pork chops with your fist to tenderize the meat and give it its crunchy exterior. You can skip the lemon butter part but this is what adds to the freshness and tanginess.
Originally in Germany and Austria, Weiner Schnitzel is made with veal. The word Schnitzel is German for “cutlet.” This recipe is a little different that we will be using pork instead.
What kind of breadcrumbs should I use?
You can use regular breadcrumbs but I prefer using panko crumbs. Fresh breadcrumbs will not work. The breadcrumbs must be dry in order for them to stick. Do not forget to use your fist to pound the crumbs into the pork!
How to make it:
Season the pork with salt and pepper. If the pork is not thin enough, use a meat tenderizer to pound the meat into thin slices. In a shallow medium bowl, combine the panko crumbs, garlic powder, onion powder and paprika.
Place a pork chop on top of the breading mixture and press the pork into the panko, flip and do the same. Use your fist to pound the crumbs into the pork. Repeat with the rest.
Add ½ inch deep oil in a large skillet over medium-high heat. When it shimmers, add the chops (might be in batches) until golden brown on both sides, about 4 to 5 minutes per side. Transfer to a plate lined with paper towels and repeat with the rest.
When the skillet is empty, add the butter and lemon slices and cook until butter is melted and lemon slices are caramelized, about 1 minute per side. Serve the schnitzel with the lemon slices and pour the butter over the schnitzel. Sprinkle the thyme leaves on and enjoy.
If you don’t have a meat tenderizer, use a heavy spatula to smack the pork down.