DINNER TONIGHT

Lemon Pepper Pork Schnitzel

Crisp pork schnitzel with lemon pepper, fresh lemon and flaky salt.

EASY

30 MINS

SERVES 4

ABOUT THE RECIPE

Lemon pepper pork schnitzel is pure nostalgia for me. The pork gets double-crumbed until properly crisp, then finished with fresh lemon, flaky salt and that lemon pepper hit that somehow makes the whole kitchen smell like childhood. Simple, golden, and exactly why some recipes stay with you.

THE RECIPE

Ingredients

4 pork loin steaks (about 5 to 6 mm thick)

½ cup plain flour

2 tsp lemon pepper seasoning

¼ tsp salt

3 to 4 eggs

2 cups panko breadcrumbs

Zest of 2 lemons

Neutral oil, for shallow frying

To Serve

Sea salt flakes

Lemon wedges

Finely chopped parsley

Method

1.

If your pork steaks are thicker than 5 to 6 mm, place them between two sheets of baking paper and gently beat with a meat cleaver or rolling pin until they reach the right thickness. Pat the pork dry with paper towel, lightly season both sides with salt, and set aside for 10 minutes. This step helps keep the pork juicy and tender.

2.

Set up three shallow bowls. In the first, mix the flour, lemon pepper seasoning, and a pinch of salt. In the second, whisk the eggs, starting with three and adding the fourth only if needed. In the third bowl, combine the panko breadcrumbs with the lemon zest and a pinch of salt.

3.

Working with one steak at a time, lightly coat the pork in the flour mixture, shaking off any excess. Dip into the egg, then press firmly into the breadcrumb mixture, making sure both sides are well coated and the lemon zest sticks. Repeat the dip into the egg and then back into the breadcrumbs for a second crumb. Place the coated schnitzels on a cooling rack and rest for 5 minutes. This helps the coating stay put during frying.

4.

Heat a generous layer of neutral oil in a wide frying pan over medium-high heat. The oil should completely cover the base of the pan. Fry the schnitzels for 3 to 4 minutes per side until deeply golden and crisp. Drain briefly on paper towel to remove excess oil, then transfer back to a cooling rack to prevent steaming. Sprinkle lightly with sea salt flakes while still hot.

5.

Serve immediately with lemon wedges, finely chopped parsley, and your favourite sides.

SAMANTHA'S NOTES

Rest before frying

Use lemon zest

Serve immediately

Add lemon zest to the crumb, not lemon juice. Zest gives you that bright citrus flavour without adding moisture, which keeps the coating crisp.

Season the schnitzels with sea salt while hot and serve straight away. For maximum crunch, this is not a dish that wants to sit around.

Let the crumbed schnitzels rest on a cooling rack before frying. It helps the coating adhere properly so it does not fall away in the pan.

KEEP COOKING

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