Seared Pork Schnitzel with Mustard Cream Sauce

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Thin pork cutlets pan-seared to golden perfection and served with a tangy mustard cream sauce, a comforting German-inspired dish. 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 450 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
• 1/2 cup all-purpose flour
• 2, beaten large eggs
• 1 cup plain breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup vegetable oil
• 2 tbsp unsalted butter
• 2 tbsp Dijon mustard
• 1/2 cup heavy cream
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley

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Instructions

1. Step 1: Place 4 pork loin cutlets between 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 three shallow dishes: 1 with 1/2 cup all-purpose flour, 1 with 2 beaten large eggs, and 1 with 1 cup plain breadcrumbs. Dredge each cutlet first in flour, shaking off excess, then dip into eggs, and finally coat evenly with breadcrumbs.
3. Step 3: Heat 1/4 cup vegetable oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until shimmering and foaming. Add two cutlets and cook for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm. Repeat with remaining cutlets.
4. Step 4: Lower heat to medium and add 2 tbsp Dijon mustard and 1/2 cup heavy cream to the skillet, stirring to scrape up browned bits. Simmer gently for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
5. Step 5: Stir in 1 tbsp lemon juice and 1 tbsp chopped fresh parsley, then spoon the sauce over the pork schnitzels before serving.