Description
A restaurant-quality crispy pork schnitzel featuring a double-dredge breading technique for maximum crunch, served with a bright lemon caper butter sauce.
Ingredients
Scale
- 1.5 lbs pork tenderloin or boneless pork loin
- 1 cup all-purpose flour
- 2 large eggs
- 1 tbsp water
- 1 tsp Dijon mustard
- 2 cups Panko breadcrumbs
- 1 cup neutral oil with high smoke point (e.g., vegetable or avocado oil)
- 4 tbsp unsalted butter
- 2 tbsp fresh lemon juice
- 2 tbsp capers, drained
- Salt and black pepper to taste
Instructions
- Slice pork tenderloin into 1/2-inch thick cutlets, then pound them to an even 1/4-inch thickness between plastic wrap.
- Pat the meat dry with paper towels to ensure the breading sticks.
- Set up a dredging station with three shallow bowls: Bowl 1 with flour seasoned with salt and pepper; Bowl 2 with whisked eggs, water, and Dijon mustard; Bowl 3 with Panko breadcrumbs seasoned with salt and a tablespoon of flour.
- Dredge each cutlet in flour, shaking off excess, then dip into the egg wash, and finally press firmly into the Panko breadcrumbs.
- Repeat the egg and Panko step for a double coat to create a shaggy, crispy crust.
- Place breaded cutlets on a wire rack and let them rest for 10 minutes to set the breading.
- Heat oil in a large skillet over medium-high heat to 350°F (175°C).
- Fry cutlets in batches (do not crowd the pan) for 2-3 minutes per side until golden brown and internal temperature reaches 145°F (63°C).
- Transfer fried schnitzel to a wire rack set over a baking sheet to keep the bottom crispy.
- In the same skillet, melt butter over medium heat until it turns amber and smells nutty.
- Remove from heat and stir in lemon juice and capers to create the sauce.
- Serve the schnitzel immediately, drizzling with the warm lemon caper butter.
Notes
Resting the breaded meat for 10 minutes is crucial to prevent the crust from sliding off. Do not microwave leftovers as it makes the texture rubbery; reheat in an air fryer at 375°F for 3-4 minutes to restore crispiness.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: German
Nutrition
- Serving Size: 2 cutlets with sauce
- Calories: 580
- Sugar: 2
- Sodium: 650
- Fat: 28
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
Keywords: pork schnitzel, crispy pork, german recipe, fried pork, lemon caper butter, dinner recipe, easy schnitzel