Pork Schnitzel with Lemon Caper Cream

Crispy, golden pork schnitzel meets a velvety lemon caper cream sauce in this irresistible recipe, perfect for an elevated weeknight dinner or a special occasion. Tender boneless pork chops are pounded thin, breaded in a savory mixture of Parmesan-infused breadcrumbs, and pan-fried to perfection. The creamy sauce, bursting with zesty notes of fresh lemon juice and the briny pop of capers, perfectly complements the crunchy schnitzel. Topped with a sprinkle of fresh parsley and served with bright lemon wedges, this dish adds a touch of European-inspired elegance to your table. Ready in under an hour, this recipe promises restaurant-quality flavor with minimal effort, making it a must-try for any home cook.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces boneless pork chops
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 1.5 cups breadcrumbs
• 0.5 cup Parmesan cheese, grated
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup vegetable oil
• 2 tablespoons butter
• 1 cup heavy cream
• 2 tablespoons lemon juice
• 2 tablespoons capers, drained
• 1 clove garlic, minced
• 2 tablespoons fresh parsley, chopped
• 4 pieces lemon wedges

Directions

Step 1

Place the pork chops between two sheets of plastic wrap. Use a meat mallet to pound them until about 1/4-inch thick.

Step 2

Set up a breading station with three shallow bowls: one with the flour, one with beaten eggs mixed with the milk, and one with breadcrumbs, grated Parmesan, salt, and pepper combined.

Step 3

Dredge each pork chop in the flour (shaking off excess), then dip it into the egg mixture, and finally coat it with the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere. Set aside on a plate.

Step 4

Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium heat. Once hot, cook the breaded pork chops in batches, about 3-4 minutes per side or until golden brown and cooked through. Transfer to a plate lined with paper towels and keep warm.

Step 5

In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.

Step 6

Stir in the heavy cream, lemon juice, and capers. Simmer for 3-4 minutes until the sauce slightly thickens.

Step 7

Serve the pork schnitzels topped with the lemon caper cream sauce. Garnish with chopped parsley and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(1449.2g)

Amount per serving	% Daily Value*
Calories	3783.7

Total Fat 239.4g	0%
Saturated Fat 99.7g	0%
Polyunsaturated Fat 34.3g
Cholesterol 1020.5mg	0%
Sodium 6621.6mg	0%
Total Carbohydrate 224.9g	0%
Dietary Fiber 10.8g	0%
Total Sugars 15.1g
Protein 169.8g	0%

Vitamin D 99.5IU	0%
Calcium 721.4mg	0%
Iron 19.1mg	0%
Potassium 2171.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.7%

Protein: 18.2%

Carbs: 24.1%