Pan-Fried Pork Schnitzel with Lemon Caper Sauce
Pan-Fried Pork Schnitzel with Lemon Caper Sauce is a delightful dish that combines tender, juicy pork cutlets with a crispy breadcrumb coating. Drizzled with a zesty lemon caper sauce, this recipe is perfect for family dinners or special gatherings. The harmonious blend of flavors and textures will leave your taste buds satisfied, making it a must-try that is both easy to prepare and impressive to serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Austrian
Ingredients
Scale
- 4 pork loin cutlets (1/2 inch thick)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup plain or panko breadcrumbs
- 2 ripe lemons (juice and zest)
- 2 tbsp unsalted butter (for frying)
- 3 tbsp caper berries
- Salt and pepper to taste
Instructions
- Set up a breading station with flour in one dish, whisked eggs in another, and breadcrumbs in a third.
- Season the pork cutlets generously with salt and pepper.
- Dredge each cutlet in flour, dip into beaten eggs, then coat with breadcrumbs.
- In a skillet over medium heat, melt butter until foamy. Fry the breaded cutlets for about 3 minutes on each side or until golden brown. Drain on paper towels.
- In the same skillet, add more butter, capers, and lemon juice; stir until bubbly to create the sauce.
- Serve schnitzels drizzled with lemon caper sauce.
Nutrition
- Serving Size: 1 schnitzel (150g)
- Calories: 380
- Sugar: 0g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 100mg
Keywords: - For added crunch, use fresh panko breadcrumbs. - Substitute pork with chicken or turkey for variations. - Store leftovers in an airtight container for up to three days; reheat in a skillet for best results.