Pork Schnitzel

Pork Schnitzel is a relatively easy dish to make and what makes it rock is

the lemon/butter/wine mushroom sauce.

pork schnitzel

Pork Schnitzel is relatively easy to make and is a great alternative to chicken. This recipe includes a butter-based, mushroom, white wine sauce that really sets off the flavor of the pork! And it’s perfect if you’re on a budget or feeding a large group. If preparing for a large group, cook them and refrigerate, then preheat oven to 450º F, place them on a baking sheet covered with foil and heat for 30 minutes.

Pork Schnitzel
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Pork Schnitzel is a relatively light dish consisting of a thin slice of center-cut pork, wrapped in a crusty panko coating and served with a lemon butter and wine infused sauce.

Course: Main Course
Cuisine: German
Author: SmartyPantsKitchen
  • 1 lb. boneless pork chops
  • 1 cup oil canola or vegetable, not olive
  • 4 whole eggs slightly beaten
  • 4 cups panko crumbs
  • 1 tablespoon salt
  • 3 tablespoons lemon pepper
  • 2 tablespoons black pepper
  • 8 oz. butter
  • 1 lb. mushrooms sliced
  • 1/2 cup dry white wine
  • 2 large lemons juiced
  1. Set up dipping and dredging station: 1 flat pan with slightly beaten eggs and another flat pan for the panko crumbs; add 2 tablespoons of lemon pepper to panko crumbs and stir with fork

  2. Using a sharp knife, cut the pork cutlet in lengthwise; lightly season cutlets with salt and pepper on both sides

  3. Heat a heavy bottomed skillet with 1/2 cup oil on medium to medium-high

  4. Dip each cutlet into eggs, then dredge it in the panko crumbs; make sure both sides are well coated; add panko coated cutlet to hot oil. Do not move the cutlet until it has browned on the bottom

  5. Repeat process; work in batches; if the cutlets start to get too brown, pour the old grease into the trash, wipe out pan with paper towels, and add fresh oil; repeat until all cutlets are done. (Have a plate covered with paper towels  nearby so as each cutlet can drain on the paper towels as the other cutlets are cooking; cover cutlets with foil).

Mushroom Sauce Preparation
  1. In a skillet on medium heat, melt butter and add mushrooms; lightly season with salt and cook until mushrooms become semi-tender; add juice of two whole lemons, wine and 1 tablespoon lemon pepper

  2. Pour butter and mushroom over cutlets and serve

Recipe Notes
  • This recipe is for four cutlets cut in half, eight total pieces of protein
  • Cook them in batches,  3-4 at a time, depending upon the size of your skillet and burner 
  • Pork should be cooked to an internal temperature of 145º F

I’d love to hear about your experience making this dish! Drop me a line!