Crispy Pan-Fried Pork Schnitzel with Lemon and Parsley

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Thin pork cutlets breaded and pan-fried to a golden crisp, served with a squeeze of fresh lemon and chopped parsley for a bright finish. This German-inspired pork recipe, ready in about 25 minutes, pairs pork loin chops, pounded thin, all-purpose flour, large eggs, beaten for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 German cuisine 480 cal/serving

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Ingredients

4 chops (about 1/2 inch thick) pork loin chops, pounded thin
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup plain breadcrumbs
1 1/2 teaspoons salt
1 teaspoon black pepper, freshly ground
1/2 cup vegetable oil
4 fresh lemon wedges
2 tablespoons fresh parsley, chopped

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Instructions

Step 1: Season 4 thinly pounded pork loin chops with 1 1/2 teaspoons salt and 1 teaspoon freshly ground black pepper on both sides.
Step 2: Place 1/2 cup all-purpose flour in a shallow dish, 2 beaten eggs in a second dish, and 1 cup plain breadcrumbs in a third dish.
Step 3: Dredge each pork chop first in flour, shaking off excess, then dip into beaten eggs, and finally coat evenly with breadcrumbs.
Step 4: Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering but not smoking.
Step 5: Fry the breaded pork cutlets for 3-4 minutes per side until golden brown and cooked through, adjusting heat to avoid burning.
Step 6: Transfer schnitzels to a paper towel-lined plate to drain excess oil. Serve immediately garnished with 2 tablespoons chopped fresh parsley and 4 fresh lemon wedges for squeezing over.