Lemon Pepper Pork Schnitzel

A crisp, golden classic with bright lemon and earthy black pepper.

by Samantha Tulett

Published Jan 17, 2026

RECIPE ↓

30 MINS

EASY

SERVES 4

About the Recipe

Golden, crisp, and deeply nostalgic, this lemon pepper pork schnitzel is one of those recipes that lives in the muscle memory of my childhood. My Dad made it often when I was growing up, and to this day, the smell of lemon zest hitting hot oil takes me straight back to the kitchen. Simple, unfussy, and absolutely perfect, this is comfort food done properly.

Tender pork is double-crumbed for an ultra-crisp coating, lightly seasoned with lemon pepper, and finished with fresh lemon and flaky salt. It is the kind of dinner that feels special without trying too hard, and once you make it, you will understand why it has stayed with me for life.

RECIPE

Lemon Pepper Pork Schnitzel

by Samantha Tulett | City Slicker

COOK TIME

15 MINS

TOTAL TIME

30 MINS

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

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.

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.

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.

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.

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

Tips

Rest the crumbed schnitzels. Letting the schnitzels rest on a cooling rack before frying helps the crumb adhere properly and prevents it from falling away in the pan.

Do not overcrowd the pan. Fry in batches if needed. Too many schnitzels at once will drop the oil temperature and soften the crumb. You can always keep the cooked schnitzels warm on a rack in the oven.

Use lemon zest, not juice, in the crumb. Zest delivers bright citrus flavour without adding moisture, which keeps the coating crisp.

Season while hot and serve immediately. A light sprinkle of sea salt flakes straight out of the pan makes all the difference, and for maximum crunch, serve as soon as it is fried.