Crispy Pork Schnitzel with Lemon Caper Butter

Name: Crispy Pork Schnitzel with Lemon Caper Butter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 300 g pork loin steaks; 1 tbsp Dijon mustard; 30 g plain flour; 2 eggs, beaten; 100 g panko breadcrumbs; 4 tbsp vegetable oil; 100 g unsalted butter, softened; 1 lemon, zested; 1 tbsp capers, roughly chopped; 2 clove garlic, chopped; 10 g parsley, roughly chopped; 1 serving cooked new potatoes and mixed salad, to serve

Enjoy a restaurant-quality meal at home with these golden, crispy pork schnitzels topped with a zesty lemon caper butter. Perfectly tenderized and breaded in panko, they pair beautifully with fresh salad and buttery new potatoes.

Servings4 Portions

Prep Time20 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

pork loin steaks
300 g
Dijon mustard
1 tbsp
plain flour
30 g
eggs, beaten
2
panko breadcrumbs
100 g
vegetable oil
4 tbsp
unsalted butter, softened
100 g
lemon, zested
1
capers, roughly chopped
1 tbsp
garlic, chopped
2 clove
parsley, roughly chopped
10 g
cooked new potatoes and mixed salad, to serve
1 serving

Step-by-Step Instructions

Prepare the pork: Lay the pork loin steaks on a chopping board and cover with a sheet of baking parchment. Use a meat mallet, heavy pan, or rolling pin to pound the pork until thin and even. Lightly brush each side of the steaks with Dijon mustard.

Bread the schnitzels: Set up three shallow bowls with the flour, beaten eggs, and panko breadcrumbs. Dredge each steak in the flour first to coat fully, shaking off any excess. Dip into the egg, letting the excess drip away, and finally coat thoroughly in the breadcrumbs. Transfer the breaded steaks to a wire rack.

Make the flavored butter: In a small bowl, mix the softened butter with the lemon zest, chopped capers, garlic, and parsley. Season with a little salt and pepper. If prepping ahead, you can roll the butter into a log using parchment paper and freeze it for future use.

Fry the schnitzels: Heat the vegetable oil in a wide frying pan over medium-high heat. Carefully lower the schnitzels into the pan. Cook for 2-3 minutes on each side until golden brown and crisp. If cooking from frozen, increase the time to 5-7 minutes per side. You may need to cook in batches to avoid overcrowding the pan.