Pan-Fried Pork Schnitzel with Lemon Parsley Butter

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Tender pork cutlets breaded and pan-fried to a golden crisp, served with a bright lemon parsley butter sauce. This German-inspired pork recipe, ready in about 30 minutes, pairs pork loin cutlets, all-purpose flour, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 4 pieces, about 5 oz each pork loin cutlets
• 1 cup all-purpose flour
• 2, beaten large eggs
• 1 1/2 cups plain breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup vegetable oil
• 4 tbsp unsalted butter
• 2 tbsp, chopped fresh parsley
• 2 tbsp, freshly squeezed lemon juice
• 1 tsp lemon zest

Know when the pork is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Place 4 pork loin cutlets between two sheets of plastic wrap and gently pound with a meat mallet to 1/4-inch thickness. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Set up a breading station: place 1 cup all-purpose flour in one shallow dish, 2 beaten large eggs in another, and 1 1/2 cups plain breadcrumbs in a third. Dredge each cutlet in flour, shaking off excess, then dip into the eggs, and finally coat thoroughly with breadcrumbs.
3. Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium heat until shimmering but not smoking, about 3 minutes. Add the breaded cutlets, cooking for 3-4 minutes on each side until golden brown and cooked through, with an internal temperature of 145°F. Transfer to a plate lined with paper towels.
4. Step 4: In a small saucepan, melt 4 tbsp unsalted butter over low heat. Stir in 2 tbsp chopped fresh parsley, 2 tbsp freshly squeezed lemon juice, and 1 tsp lemon zest. Remove from heat.
5. Step 5: Drizzle the lemon parsley butter over the warm schnitzels just before serving. Serve immediately with your favorite potato salad or steamed vegetables.