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Pork Schnitzel with Lemon
This healthier take on the classic Pork Schnitzel incorporates Mediterranean elements by using whole grain breadcrumbs and olive oil for frying, enhancing the dish's nutritional profile. Served with a fresh squeeze of lemon, it offers a harmonious blend of protein, healthy fats, and the antioxidant benefits of citrus.
30 min4 servingsmediterraneanmain course
mediterranean
Nutrition Facts
Per serving
Calories267
% Daily Value*
Total Fat 8g11%
Saturated Fat 1g7%
Trans Fat 0g
Cholesterol 0mg
Sodium 440mg19%
Total Carbohydrate 40g15%
Dietary Fiber 1g4%
Total Sugars 2g
Protein 6g11%
Calcium 50mg4%
Iron 2.4mg13%
Potassium 85mg2%
Vitamin B6 0.03mg2%
Vitamin B12 0.09mcg4%
Vitamin E 0.02mg
Vitamin K 1.8mcg1%
Magnesium 18mg4%
Zinc 0.6mg5%
Folate 29mcg7%
Estimated nutrition — not all ingredients could be calculated.
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 4 pieces pork tenderloin
- 1 cup grain breadcrumbs
- 1 large eggs
- 0.5 cup flour
- 2 tablespoons olive oil
- 1 whole lemon
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley
- 0.5 teaspoon paprika
Instructions
- 1Prepare the pork cutlets by tenderizing them to an even thickness.
- 2Season the pork cutlets with sea salt and black pepper.
- 3Dredge each cutlet in flour, shaking off the excess.
- 4Dip the floured cutlets into a beaten egg.
- 5Coat the cutlets evenly with whole grain breadcrumbs mixed with paprika.
- 6Heat the olive oil in a large pan over medium heat.
- 7Cook the breaded cutlets for 4 minutes on each side or until golden brown and cooked through.
- 8Transfer the schnitzels to a paper towel-lined plate to drain any excess oil.
- 9Slice the lemon into wedges for serving.
- 10Serve the schnitzels immediately, garnished with fresh parsley and accompanied by lemon wedges for squeezing over.
- 11Enjoy the schnitzels with a side of mixed greens for a complete Mediterranean meal.
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