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Pork Schnitzel with Lemon and Capers
85% authentic · German/International
A popular variation of schnitzel, this version uses pork and is often served with a zesty sauce made from lemon juice and capers, adding a bright, tangy counterpoint to the crispy fried pork.
Ingredients
- Pork loin cutlets4 (about 150g each)
- All-purpose flour1 cup
- Eggs2 large
- Breadcrumbs (plain)1.5 cups
- Saltto taste
- Black pepperto taste
- Vegetable oil1/2 cup
- Lemon1, sliced and juiced
- Capers2 tablespoons, drained
Steps
- 1
Pound the pork cutlets thinly (about 3-4 mm). Season with salt and pepper.
- 2
Prepare three shallow dishes: flour, beaten eggs, and breadcrumbs.
- 3
Coat each cutlet: flour, then egg, then breadcrumbs, pressing to adhere.
- 4
Heat oil in a large skillet over medium-high heat.
- 5
Fry schnitzels for 2-3 minutes per side until golden brown and cooked through. Do not overcrowd the pan.
- 6
Remove schnitzels and drain on paper towels.
- 7
Squeeze fresh lemon juice over the hot schnitzels and sprinkle with capers. Serve immediately.
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