Pork Schnitzel With Buttered Noodles And Lemon
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 40 min · Pork · high-protein
930 cal
54g protein
75g carbs
46g fat
per serving · estimated
Ingredients
- 3/4 lb boneless pork loin cutlets
- 1/4 cup all-purpose flour
- 1 large eggs
- 1 cup panko breadcrumbs
- for shallow frying vegetable oil
- 4 1/2 oz wide egg noodles
- 2 tbsp butter
- 1 lemon
- to taste parsley, salt and pepper
Method (tap to check — screen stays awake)
- Pound the cutlets between plastic wrap to an even 1/4 inch; thin and uniform is what keeps them juicy.
- Set up flour, beaten eggs and panko in three shallow dishes and season each stage with salt and pepper.
- Coat each cutlet in flour, then egg, then panko, pressing lightly so the crumbs adhere without packing down.
- Boil the noodles in well-salted water until just tender with a slight chew, then drain and toss with the butter and parsley.
- Heat 1/4 inch of oil until a crumb sizzles immediately, then fry the cutlets in batches, 2 to 3 minutes per side, until evenly golden and puffed away from the meat.
- Drain on a rack, not paper towels, so the underside stays crisp.
- Serve over the buttered noodles with lemon wedges to squeeze at the table.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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