Pork Schnitzel with Caper-Butter Sauce
80% authentic · German
A variation using pork, pan-fried schnitzel style, and served with a simple, tangy caper and butter sauce, a common accompaniment in some German regions.
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Ingredients
- Pork loin cutlets4 thin cutlets
- All-purpose flour1 cup
- Eggs2 large
- Breadcrumbs1.5 cups
- Salt1 teaspoon
- Black pepper0.5 teaspoon
- Butter4 tablespoons
- Capers, drained2 tablespoons
- Lemon juice1 tablespoon
- Vegetable oil1/4 cup
Steps
- 1
Pound pork cutlets to about 1/4-inch thickness.
- 2
Set up three shallow dishes: flour, beaten eggs, and breadcrumbs.
- 3
Season pork with salt and pepper.
- 4
Dredge pork in flour, then egg, then breadcrumbs, ensuring a good coating.
- 5
Heat vegetable oil in a large skillet over medium-high heat.
- 6
Fry pork schnitzels for 3-4 minutes per side until golden brown and cooked through.
- 7
Remove schnitzels to a plate. In the same skillet, melt butter over medium heat.
- 8
Add capers and lemon juice to the melted butter. Stir briefly.
- 9
Drizzle the caper-butter sauce over the schnitzels and serve.
