Vegetarian Pork Schnitzel

Crispy, golden, and brimming with flavor, this Vegetarian Pork Schnitzel is a plant-based twist on the classic German dish. Featuring tender plant-based pork cutlets coated in a perfectly seasoned breadcrumb mixture enriched with Parmesan cheese and paprika, this recipe delivers the satisfying crunch you crave without the meat. A quick pan-fry in vegetable oil ensures an irresistibly crispy exterior while keeping the inside juicy and tender. Ready in just 35 minutes, this schnitzel is finished with a squeeze of fresh lemon and a sprinkle of parsley for a bright, zesty touch. Perfect for weeknight dinners or special occasions, this vegetarian schnitzel pairs beautifully with a side of mashed potatoes, crisp salad, or traditional spaetzle. Delight in a cruelty-free, flavorful spin on comfort food that will leave everyone at the table impressed!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces plant-based pork cutlets
• 0.5 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 1.5 cups breadcrumbs
• 0.25 cup grated Parmesan cheese
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup vegetable oil
• 1 large lemon wedges
• 2 tablespoons fresh parsley

Directions

Step 1

Place each plant-based pork cutlet between two pieces of plastic wrap. Use a meat mallet or rolling pin to gently pound each cutlet to about 1/4 inch thick for even cooking.

Step 2

Set up a breading station with three shallow bowls. Place the flour in the first bowl. In the second bowl, whisk the eggs with the milk. In the third bowl, combine the breadcrumbs, grated Parmesan cheese, paprika, salt, and black pepper.

Step 3

Lightly coat each cutlet with flour, shaking off excess. Then dip into the egg mixture, allowing any excess to drip off. Finally, coat the cutlet with the breadcrumb mixture, pressing gently to adhere.

Step 4

Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot enough that a breadcrumb sizzles when dropped into the pan.

Step 5

Fry the breaded cutlets in the hot oil for about 3-4 minutes on each side, until golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary.

Step 6

Transfer the cooked schnitzels to a plate lined with paper towels to drain any excess oil.

Step 7

Serve hot with lemon wedges on the side and a sprinkle of freshly chopped parsley for garnish.

Nutrition Facts

Serving size	(1081.9g)

Amount per serving	% Daily Value*
Calories	2813.2

Total Fat 170.1g	0%
Saturated Fat 30.3g	0%
Polyunsaturated Fat 67.2g
Cholesterol 394.7mg	0%
Sodium 6998.7mg	0%
Total Carbohydrate 218.4g	0%
Dietary Fiber 23.3g	0%
Total Sugars 20.2g
Protein 123.0g	0%

Vitamin D 95.0IU	0%
Calcium 647.7mg	0%
Iron 23.1mg	0%
Potassium 1685.1mg	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: 52.9%

Protein: 17.0%

Carbs: 30.2%