Pork Schnitzel with Lemon-Parsley Butter (30-Minute Pan-Fried)
Golden, ultra-crisp cutlets deliver a satisfying crunch that gives way to tender, juicy pork, finished with a glossy lemon-parsley butter that brightens each bite. The contrast of crisp coating and silky butter creates a pleasing mix of textures and bright, savory flavors.
Use thin pork cutlets or pound boneless pork chops to uniform thickness for even cooking. Swap plain breadcrumbs for panko for extra crunch, and use a combination of butter and oil in the pan to achieve a deep golden crust without burning. For a gluten-free option, use finely ground cornmeal or gluten-free breadcrumbs.
Serve with quick lemon wedges, a simple green salad, buttered noodles, or smashed potatoes for weeknight dinners and casual gatherings. This recipe works well as a make-ahead strategy too: bread the cutlets ahead and refrigerate briefly, then pan-fry just before serving for maximum crispness.
How to Make It
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1
Prepare the cutlets: Pat pork cutlets dry and, if needed, place between sheets of plastic and pound to about 4–5 mm thickness using a meat mallet or rolling pin.
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2
Season the meat: Sprinkle both sides of each cutlet with half of the salt and half of the pepper.
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3
Set up breading station: In three shallow bowls, place flour in the first, beaten eggs in the second, and breadcrumbs combined with the remaining salt and pepper in the third.
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4
Bread the cutlets: Dredge one cutlet in flour, shake off excess, dip into beaten eggs, then press into breadcrumbs until evenly coated. Transfer to a rack and repeat with remaining cutlets.
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5
Heat the pan: Warm a large skillet over medium-high heat and add vegetable oil and 2 tablespoons butter. Heat until the butter foams and the oil shimmers but does not smoke.
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6
Pan-fry the cutlets: Lay cutlets in the skillet without crowding (work in batches if needed). Fry until deep golden and crisp, about 2.5–3 minutes per side, adjusting heat to keep color from burning.
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7
Drain and keep warm: Transfer cooked cutlets to a wire rack set over a baking sheet or to a paper-towel-lined plate and tent lightly with foil to keep warm while finishing remaining cutlets.
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8
Make the lemon-parsley butter: Reduce heat to low. In the same skillet, add remaining 2 tablespoons butter and let it melt and foam, stirring to pick up brown bits. Remove from heat, stir in lemon zest, 2 teaspoons lemon juice, and chopped parsley.
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9
Finish the cutlets: Spoon the lemon-parsley butter over the cutlets or return cutlets to the pan briefly to glaze, about 15–20 seconds.
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10
Serve: Transfer cutlets to plates, drizzle with any remaining butter, and serve with lemon wedges alongside your choice of sides.