Main Course · Dinner · European ·

Crispy German Schnitzel with Lemon and Parsley

Name: Crispy German Schnitzel with Lemon and Parsley
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 4 boneless pork loin chops; 1 cup all-purpose flour; 2 large eggs, beaten; 2 cups breadcrumbs (preferably Panko); Salt and pepper, to taste; 1 lemon, juiced; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 tablespoon fresh parsley, finely chopped; Lemon wedges, for serving

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.

4.9(368 reviews)

·By Ethan Brooks·September 30, 2025

Crispy German Schnitzel with Lemon and Parsley — Main Course served and photographed from above

Prep

20 min

Cook

1 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Schnitzel

For the Marinade

For the Lemon-Parsley Finishing Touch

Nutrition

Per serving

Calories: 516 kcal
Protein: 35.25 g
Carbs: 45 g
Fat: 20.75 g
Fiber: 1.75 g

Whole recipe

Total

Calories: 2063 kcal
Protein: 141 g
Carbs: 180 g
Fat: 83 g
Fiber: 7 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
4 boneless pork loin chops	800	100	0	40	0
1 cup all-purpose flour	455	13	95	1	3
2 large eggs, beaten	140	12	1	10	0
2 cups breadcrumbs (preferably Panko)	400	16	76	4	4
Salt and pepper, to taste	0	0	0	0	0
1 lemon, juiced	12	0	4	0	0
2 tablespoons olive oil	240	0	0	28	0
1 teaspoon garlic powder	10	0	2	0	0
1 tablespoon fresh parsley, finely chopped	1	0	0	0	0
Lemon wedges, for serving	5	0	2	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Pork Chops

1
Place pork chops in a resealable plastic bag
Place pork chops in a resealable plastic bag.
Tip: Use a meat mallet to pound the pork evenly for consistent cooking.
2
Add lemon juice, olive oil, and garlic powder
Add lemon juice, olive oil, and garlic powder to the bag.
3
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

1
Set up breading stations
Set up three separate shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Tip: Ensure chops are patted dry before breading to help the coating stick better.
2
Season the flour
Season the flour with salt and pepper.
3
Mix breadcrumbs with salt
Mix the breadcrumbs with a little salt for flavor.
Tip: For an extra crispy coating, double dip in the egg and breadcrumbs.

How to Make Crispy German Schnitzel with Lemon and Parsley

Total time: 1 h 20 min · Yields 4 servings

1
Heat the oil
Heat oil in a large skillet over medium-high heat.
2
Dredge the pork chops
Dredge each pork chop in flour, then egg, and finally breadcrumbs, pressing lightly to adhere.
3
Fry until golden
Fry schnitzels for about 3-4 minutes on each side until golden brown.
4
Timing and Heat Guide
Marinating: 30 minutes. Frying: 8 minutes per schnitzel. Keep warm in the oven at low heat.