Introduction

Crispy Pork Schnitzel with Lemon and Dill Potatoes is a classic European-inspired dish that’s simple, flavorful, and incredibly satisfying. Thin pork cutlets are pounded to perfection, coated in a seasoned breadcrumb crust, and pan-fried until golden and crispy. Paired with tender boiled potatoes tossed with fresh dill and bright lemon, this dish offers a delightful balance of crunchy, savory pork and fresh, tangy sides.

I love this recipe because it transforms basic ingredients into a gourmet-style meal without requiring complicated techniques. The crispy exterior of the schnitzel paired with soft, fragrant potatoes creates a comforting yet elegant dining experience. It’s a dish that’s both visually stunning and deeply satisfying, perfect for family dinners, entertaining, or a cozy weekend meal.

Why I Love This Recipe

I love this recipe because it combines texture, flavor, and simplicity. The pork schnitzel is light yet crispy, full of savory flavor, and the lemon-dill potatoes provide a refreshing, herby contrast that balances the richness of the pork. It’s a dish that feels like a special occasion every time it’s served, yet it’s easy enough to prepare any day of the week.

Why It’s a Must-Try

• Perfectly crispy pork: Lightly breaded and golden brown.
• Balanced flavors: Rich pork meets bright lemon and fresh dill.
• Quick and versatile: Ready in under 45 minutes.
• Crowd-pleaser: Both adults and kids love it.
• Classic European comfort food: A timeless dish with wide appeal.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 25–30 minutes
• Total Time: 40–45 minutes
• Servings: 4
• Calories: ~550 kcal per serving
• Course: Main Course
• Cuisine: German / European

Ingredients

For the Pork Schnitzel:

• 1 lb pork tenderloin or pork loin, cut into 4–6 thin cutlets
• Salt and black pepper, to taste
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (panko for extra crispiness)
• ½ tsp paprika (optional)
• ¼ cup vegetable oil or clarified butter for frying
• Lemon wedges, for serving

For the Lemon and Dill Potatoes:

• 1 lb small new potatoes, halved or quartered
• 2 tbsp unsalted butter or olive oil
• 2 tbsp fresh dill, chopped
• Juice of 1 lemon
• Salt and black pepper, to taste

Cooking Directions

Preparing the Schnitzel:

1. Place pork cutlets between two sheets of plastic wrap and gently pound with a meat mallet to about ¼-inch thickness.
2. Season both sides with salt and pepper.
3. Set up a breading station: flour in one shallow dish, beaten eggs in another, and breadcrumbs mixed with paprika in a third.
4. Dredge each cutlet in flour, then dip into egg, and finally coat evenly with breadcrumbs.
5. Heat vegetable oil in a large skillet over medium-high heat. Fry schnitzels 3–4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Preparing the Lemon and Dill Potatoes:

1. Boil potatoes in salted water until tender, about 12–15 minutes. Drain.
2. In a skillet, melt butter or heat olive oil over medium heat. Add potatoes and sauté 2–3 minutes to lightly crisp edges.
3. Remove from heat and toss with lemon juice, chopped dill, salt, and pepper.

Step-by-Step Preparation Method

1. Pound pork cutlets thin and season with salt and pepper.
2. Set up breading station: flour → egg → breadcrumbs.
3. Coat each cutlet evenly in flour, egg, and breadcrumbs.
4. Fry in skillet over medium-high heat until golden brown and cooked through. Drain on paper towels.
5. Boil potatoes until tender.
6. Sauté boiled potatoes in butter/olive oil, toss with lemon juice and dill.
7. Plate schnitzel with lemon-dill potatoes, garnish with lemon wedges.

How to Serve

• Place one or two schnitzels on each plate.
• Serve with a generous portion of lemon-dill potatoes on the side.
• Garnish with lemon wedges and extra fresh dill.
• Optional sides: green salad, sautéed green beans, or roasted vegetables.

Recipe Tips

• Even thickness: Pound pork evenly to ensure uniform cooking.
• Crispier schnitzel: Use panko breadcrumbs and fry in enough oil to coat the pan.
• Keep warm: Place cooked schnitzels on a baking sheet in a low oven (200°F / 95°C) if frying in batches.
• Flavor boost: Add garlic powder or grated Parmesan to breadcrumbs.
• Potato variations: Add a dash of garlic or shallots to the lemon-dill potatoes for extra aroma.

Variations

1. Chicken Schnitzel: Substitute pork with thin chicken breasts.
2. Herb Breadcrumbs: Add parsley, thyme, or rosemary to the breadcrumb mixture.
3. Creamy sauce: Serve with a light mustard cream sauce or mushroom gravy.
4. Roasted potatoes: Swap boiled potatoes for roasted garlic and herb potatoes.
5. Gluten-free option: Use gluten-free flour and breadcrumbs.

Freezing and Storage

• Refrigerator: Store cooked schnitzels and potatoes separately in airtight containers for up to 3 days.
• Freezer: Cooked schnitzels freeze well up to 2 months; reheat in oven at 350°F (175°C) to maintain crispiness.
• Reheating: Oven or air fryer is recommended for schnitzels; microwave green potatoes briefly.

Special Equipment Needed

• Meat mallet or rolling pin for pounding cutlets
• Skillet or frying pan
• Paper towels for draining fried schnitzels
• Pot for boiling potatoes

FAQ

Q1: Can I use pork chops instead of tenderloin?
A: Yes, choose thin-cut chops or slice thick chops horizontally.

Q2: Can I bake instead of fry the schnitzel?
A: Yes, bake at 400°F (200°C) for 15–20 minutes, flipping halfway, though the crust won’t be as crispy.

Q3: Can I prepare this ahead of time?
A: You can bread pork medallions in advance and refrigerate until ready to fry.

Q4: How do I keep schnitzel crispy?
A: Fry in hot oil, drain on paper towels, and avoid stacking. Reheat in the oven if needed.

Q5: Can I use frozen potatoes?
A: Fresh potatoes are best for this recipe; frozen potatoes may become mushy when sautéed.

Conclusion

Crispy Pork Schnitzel with Lemon and Dill Potatoes is a timeless, elegant, and satisfying dish that combines tender, golden pork with bright, herby potatoes. It’s perfect for a family meal, dinner party, or a cozy weekend treat. With simple ingredients, easy preparation, and incredible flavor, this recipe is a must-try for anyone who loves classic European comfort food.