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.
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Recipe Information
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
Instructions
Place the pork chops between two sheets of plastic wrap. Use a meat mallet to pound them until about 1/4-inch thick.
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.
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.
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.
In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Stir in the heavy cream, lemon juice, and capers. Simmer for 3-4 minutes until the sauce slightly thickens.
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
Calories |
3784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.4 g | 307% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 34.3 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 6622 mg | 288% | |
| Total Carbohydrate | 224.9 g | 82% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 15.1 g | ||
| Protein | 169.8 g | 340% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 721 mg | 55% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2172 mg | 46% | |
*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.
