Pork Schnitzel


This is a great German variation on Pork Scallopini. The lemon-caper butter sauce is added last minute to preserve the crispness that the Panko gives the thin cutlets of pork. A great addition to any Oktoberfest menu or just as a quick mid-week meal that won’t have you slaving over the stove for hours.


  • 2lbs pork scallopini
  • 1 cup flour
  • 4 eggs
  • 3 cups panko bread crumbs
  • 3 tbs olive oil
  • 1 cup white wine
  • 1 cup butter
  • 3 tsp capers
  • 3 tbs fresh lemon juice
  • 2 tbs fresh parsley, chopped
  • 3 sprigs of fresh thyme
  1. Dredge the scallopini in the flour, give it an egg bath and then coat with the Panko breadcrumbs. Place on some parchment or wax paper and put in the fridge for 15 minutes. This drys the coating a bit and helps it adhere to the pork.

  3. In a large skillet, heat 2 tablespoons of the butter with the olive oil and heat to shimmering over medium-high heat. Without overcrowding the pan, saute the crusted pork until golden and crispy. Turn once until the other side looks like the first side, and the place on a paper-towel lined tray and keep warm in a 150* oven. Repeat until all the pork is cooked.

  5. Drain the oil from the pan, place back on the stove and deglaze with the wine. Scrape up any brown bits (called Fond, in case you are ever on Jeopardy) and then add in the rest of the butter to melt.

  7. Add in the Sprigs of Thyme, Capers and Lemon Juice. Simmer until the butter starts to brown and smell nutty. Put the pork on a platter and pour the sauce over and serve family style garnished with the Thyme.