Pork Schnitzel with Lemon Butter Sauce and Potato Salad Recipe

If ever there was a dish that could instantly transport you to a charming European bistro, it’s Pork Schnitzel with Lemon Butter Sauce and Potato Salad. Here, we’re talking about juicy, golden pork cutlets cloaked in crisp breadcrumbs, napped with a silky, lemony butter sauce and served alongside a creamy, tangy potato salad. It’s comfort food at its absolute finest—simple ingredients, done right, bursting with bright, fresh flavor and hand-on-heart satisfaction. Whether you’re gathering friends, creating a memorable family dinner, or just want a taste of something special midweek, this is a recipe you’ll keep coming back to.

Ingredients You’ll Need

The beauty of Pork Schnitzel with Lemon Butter Sauce and Potato Salad lies in the accessibility and harmony of its ingredients. Each one is essential, playing its unique part to create crisp textures, velvety sauces, and the perfect balance of tang and richness.

• Pork Cutlets: Thin-sliced cuts of pork ensure tenderness and quick cooking—just pound them to about ¼-inch thick for that signature schnitzel bite.
• Flour: Lightly coats the pork, helping the egg and breadcrumbs stick for an even, crunchy outer layer.
• Eggs: A simple egg wash adds moisture and acts as the ultimate glue for your breadcrumb crust.
• Breadcrumbs: Use traditional or panko for extra crispness—each brings its own texture and golden charm.
• Salt and Pepper: Season the pork generously to enhance its natural flavor.
• Oil or Lard: Shallow-frying in oil or lard creates that irresistible crispy coating without soaking the meat.
• Butter: Unsalted is best for making a silky, rich lemon butter sauce.
• Garlic: Freshly minced garlic infuses an aromatic complexity to the sauce.
• Lemon Juice: Freshly squeezed lemon juice brightens the sauce and cuts through the richness.
• Chicken Broth: Adds depth and body, making the sauce irresistible.
• Parsley: Chopped and sprinkled over top, it gives color and a fresh, herby finish.
• Potatoes: Yukon golds or red potatoes hold their shape and have a creamy texture, ideal for salad.
• Mayonnaise: Adds luscious creaminess to the potato salad, tying everything together.
• Mustard: Dijon or yellow mustard offers a zippy contrast and depth.
• Vinegar: White or apple cider vinegar brings brightness and tang to balance the mayonnaise.
• Red Onion: A little crunch and mild sharpness from finely diced red onion lifts the salad.
• Pickles: Chopped pickles lend a delightful, briny punch.
• Fresh Herbs: Dill or parsley for garnish—each adds its own vibrant note of freshness.
• Capers (optional): Stir into the sauce for extra briny, tangy flavor.
• Bacon Bits (optional): Toss into the potato salad if you crave a smoky, savory twist.

How to Make Pork Schnitzel with Lemon Butter Sauce and Potato Salad

Step 1: Prep the Pork Cutlets

Start by laying your pork cutlets between two sheets of plastic wrap and give them several gentle whacks with a meat mallet until they’re evenly about ¼-inch thick. This step ensures they cook evenly and stay wonderfully tender—don’t skip it! Season both sides of each cutlet generously with salt and pepper.

Step 2: Dredge and Bread

Set up your breading station: one plate for flour, one shallow bowl of beaten eggs, and one plate of breadcrumbs. First, coat each cutlet in flour and tap off the excess, then dip into the beaten eggs, and finally coat both sides in breadcrumbs. Firmly press down so the crumbs adhere and you get that thick, satisfying crunch with every bite.

Step 3: Fry the Schnitzels

Heat about a half-inch of oil or lard in a large skillet over medium-high heat. You’ll know it’s ready when a breadcrumb sizzles instantly. Carefully lay the breaded pork cutlets into the pan (don’t crowd them!), frying in batches if needed. Cook for 2-3 minutes per side until they turn beautifully golden and crisp. In moments, your kitchen will smell downright amazing. Set on a wire rack or paper towel-lined plate to drain off any extra oil.

Step 4: Whip Up the Lemon Butter Sauce

In a smaller pan, melt butter over medium heat. Add the minced garlic, letting it sizzle gently for a minute (don’t let it brown). Stir in chicken broth and freshly squeezed lemon juice, and let the sauce simmer for a couple of minutes to meld the flavors. If you love a tangy punch, toss in some capers here! Finish with a sprinkle of chopped parsley just before serving—your sauce is now lush, velvety, and the ultimate schnitzel companion.

Step 5: Make the Potato Salad

While the schnitzel is frying, boil your potatoes until fork-tender, then slice them warm and transfer to a large bowl. Add mayonnaise, mustard, vinegar, finely diced red onion, chopped pickles, and a pinch of salt and pepper. Gently fold everything together so you don’t break up the potatoes. If you like, sprinkle in crispy bacon bits for extra flavor. Garnish with generous amounts of fresh herbs—dill or parsley both work beautifully—just before serving.

How to Serve Pork Schnitzel with Lemon Butter Sauce and Potato Salad

Garnishes

A sprinkle of chopped parsley over both the Pork Schnitzel with Lemon Butter Sauce and Potato Salad elevates their looks instantly. If you want extra flair, add thin lemon slices alongside the schnitzel for squeezing and perhaps a pinch of flaky salt on top just before serving. Radish slices or fresh dill also make for pretty—and tasty—finishing touches on the potato salad.

Side Dishes

Although Pork Schnitzel with Lemon Butter Sauce and Potato Salad is a showstopper by itself, you might add a pile of simply dressed greens or a crunchy cucumber salad to bring even more vibrancy to the table. A hunk of rustic bread or a soft pretzel can help mop up any extra sauce and round out a truly satisfying meal.

Creative Ways to Present

For a fun twist, serve your schnitzel and potato salad family-style on a big platter, letting everyone dig in. Alternatively, stack mini schnitzel medallions over individual servings of potato salad for party appetizers. Or, slice the schnitzel and set it atop a bright arugula salad with dollops of potato salad on the side for a modern, bistro-style plate. No matter how you present it, Pork Schnitzel with Lemon Butter Sauce and Potato Salad always brings smiles.

Make Ahead and Storage

Storing Leftovers

Leftover Pork Schnitzel with Lemon Butter Sauce and Potato Salad will keep well in the fridge. Store the schnitzel in an airtight container lined with paper towels to preserve its crunch, and keep the potato salad separately in a lidded bowl. Both are best enjoyed within 2-3 days for optimal freshness and flavor.

Freezing

The schnitzel itself freezes beautifully: just let any leftovers cool completely, then wrap tightly and freeze for up to two months. It’s best to freeze the schnitzel without the lemon butter sauce. Potato salad doesn’t fare well in the freezer due to its creamy dressing, so try to make that fresh or just refrigerate any extras.

Reheating

For the crispiest results, reheat schnitzel in a 350°F oven for about 10 minutes or until heated through—skip the microwave, as it can make the coating soggy. Warm the lemon butter sauce on the stovetop over low heat, whisking often. Potato salad is best served cold or at room temperature, so just take it out of the fridge a little before serving.

FAQs

Can I use chicken or veal instead of pork?

Absolutely! Both chicken and veal are classic variations—just slice and pound to the same thinness as for pork. Adjust cooking time accordingly, as thinner cuts may cook even more quickly.

What type of potatoes work best for the salad?

Yukon gold or red potatoes are your best bet for potato salad, as they hold their shape and maintain a creamy texture after boiling. Russets can become too mealy.

How do I keep the breading from falling off the schnitzel?

Make sure to dry the pork cutlets well, dredge in flour first, and press the breadcrumbs on firmly. Let the breaded cutlets rest for a few minutes before frying, which helps the coating adhere better during cooking.

Can I make Pork Schnitzel with Lemon Butter Sauce and Potato Salad gluten-free?

Yes! Simply use gluten-free breadcrumbs and swap the regular flour for a 1:1 gluten-free flour blend. The rest of the ingredients are naturally gluten-free.

What’s the best way to reheat the schnitzel without drying it out?

Reheat the schnitzel in the oven at 350°F, preferably on a wire rack so the heat circulates around. A spritz of cooking spray helps restore its crispiness. Avoid the microwave if you want to maintain that irresistible crunch.

Final Thoughts

If you’re in the mood for a meal that feels like a warm hug—elegant enough for guests, but cozy enough for weeknights—Pork Schnitzel with Lemon Butter Sauce and Potato Salad checks every box. Give this recipe a try and let it bring a touch of European comfort to your kitchen. I can’t wait for you to discover just how irresistible every bite can be!