Traditional German Schnitzel with Lemon-Parsley Butter

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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 drafted and published.

Thinly pounded pork cutlets breaded and pan-fried until golden, served with a bright lemon and parsley butter sauce. This German-inspired pork recipe, ready in about 35 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.

Prep: 20 min Cook: 15 min Serves 4 German cuisine 450 cal/serving

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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
1/2 cup vegetable oil
3 tbsp unsalted butter
2 tbsp, finely chopped fresh parsley
1 tbsp lemon juice

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Instructions

Step 1: Place each of the 4 pork loin cutlets between two sheets of plastic wrap and pound with a meat mallet to 1/4-inch thickness.
Step 2: Season cutlets on both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 3: Set up a breading station with 1 cup all-purpose flour in one dish, 2 beaten large eggs in another, and 1 1/2 cups plain breadcrumbs in the third.
Step 4: Dredge each cutlet first in flour, shaking off excess, then dip in beaten eggs, and finally coat evenly with breadcrumbs.
Step 5: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Fry cutlets in batches for 3-4 minutes per side until golden brown and crispy.
Step 6: Remove cutlets and drain on paper towels.
Step 7: In a small saucepan, melt 3 tbsp unsalted butter over low heat. Stir in 2 tbsp finely chopped fresh parsley and 1 tbsp lemon juice, then spoon over schnitzels just before serving.