Pan-Fried Pork Schnitzel with Lemon Parsley Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork cutlets breaded and pan-fried to a golden crisp, served with a bright lemon parsley butter sauce. This german-inspired pork ready in about 30 minutes pairs about 5 oz each pork loin cutlets, all-purpose flour, beaten 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.

Prep: 15 min Cook: 15 min Serves 4 German cuisine 420 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Pork Schnitzel with Lemon Parsley Butter take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Pork Schnitzel with Lemon Parsley Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Pan-Fried Pork Schnitzel with Lemon Parsley Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Pork Schnitzel with Lemon Parsley Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Pork Schnitzel with Lemon Parsley Butter?

German pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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