Crispy German Schnitzel with Lemon and Parsley
Classic German comfort food in a crunchy, flavorful package.
Dive into this delightful German staple. Crispy on the outside, tender and juicy on the inside, with a zesty kick from lemon and fresh parsley.
- 1 h
- 4
- Intermediate
Ingredients
For the Schnitzel
For the Marinade
For the Lemon-Parsley Finishing Touch
Preparation
Marinating the Pork Chops
Place pork chops in a resealable plastic bag
Place pork chops in a resealable plastic bag.
Use a meat mallet to pound the pork evenly for consistent cooking.
Add lemon juice, olive oil, and garlic powder
Add lemon juice, olive oil, and garlic powder to the bag.
Seal and massage to coat
Seal the bag and massage gently to coat the chops. Marinate for 30 minutes in the fridge.
Preparing the Breading Stations
Set up breading stations
Set up three separate shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Ensure chops are patted dry before breading to help the coating stick better.
Season the flour
Season the flour with salt and pepper.
Mix breadcrumbs with salt
Mix the breadcrumbs with a little salt for flavor.
For an extra crispy coating, double dip in the egg and breadcrumbs.
Cooking Process
Heat the oil
Heat oil in a large skillet over medium-high heat.
Dredge the pork chops
Dredge each pork chop in flour, then egg, and finally breadcrumbs, pressing lightly to adhere.
Fry until golden
Fry schnitzels for about 3-4 minutes on each side until golden brown.
Timing and Heat Guide
Marinating: 30 minutes. Frying: 8 minutes per schnitzel. Keep warm in the oven at low heat.
Plating & Serving
Crispy German Schnitzel with Lemon and Parsley
Crispy German Schnitzel with Lemon and Parsley
Plating & Serving
Arrange schnitzels on a warm plate, sprinkle with freshly chopped parsley, and garnish with lemon wedges for squeezing over the schnitzel right before eating.