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Honey Lemon Schnitzel Recipe

Honey Lemon Schnitzel Recipe photo by Taste of Home

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From Carole Fraser of North York, Ontario come a wonderful schnitzel. These pork cutlets are coated in a sweet sauce with honey, lemon juice and butter. They're certainly good enough for company, but perfect for a quick, week-night meal, too. “Very seldom are there any leftovers,” remarks Carole.

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Honey Lemon Schnitzel Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 pork sirloin cutlets (4 ounces each)
2 tablespoons butter
1/4 cup lemon juice
1/4 cup honey

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, two pieces at a time, and shake to coat. In a large skillet, cook pork in butter over medium heat for 3-4 minutes on each side or until juices run clear. Remove and keep warm.
Add lemon juice and honey to the skillet; cook and stir for 3 minutes or until thickened. Return pork to pan; cook 2-3 minutes longer or until heated through. Yield: 4 servings.

Nutritional Facts 1 cutlet equals 174 calories, 8 g fat (4 g saturated fat), 33 mg cholesterol, 368 mg sodium, 22 g carbohydrate, trace fiber, 6 g protein.

Originally published as Honey Lemon Schnitzel in Simple & Delicious March/April 2007, p20

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Honey Lemon Schnitzel

Honey Lemon Schnitzel

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Reviewed on May. 07, 2012 by evetsangel

Very sweet. Next time I would use less honey. We also doubled the coating. Would also add paprika to seasoning next time.

Reviewed on Feb. 23, 2012 by punkrockfrog03

have made 3 times now for various family members. always goes over well and 2nd helping are had. simple and yummy.

Reviewed on Nov. 23, 2010 by gingerriss

Worth trying, everyone liked it.

Reviewed on Aug. 30, 2009 by nleenurse

Reviewed on Jan. 12, 2009 by amberbuddy

We thought this was an excellent dish. I served it with pasta and mushrooms. The next day I mixed all the leftovers with some mayonnaise and it made a delicious salad.

Thank you.

Carol

Reviewed on Aug. 12, 2008 by meezo

I made this recipe tonight.I Loved the honey and lemon blend with the pork. Wonderful flavor.

I will however make the change of adding just a touch of iol to the butter to keep it from burning and instead of just flour and seasoning, I will try dredging through egg and then flour. AL in all, wonderful recipena dI will be making this many times again.

Thank you

Reviewed on Mar. 11, 2008 by keverwann

This does not work very well with thick pork chops due to the small cooking times. If cooking with a thick chop or a bone-in chop, cook for 5-6 minutes per side during the first cooking portion and then 2-3 for the second. This ensures the honey does not carbonize; turn black and taste burnt.