Honey Lemon Schnitzel Recipe
Honey Lemon Schnitzel Recipe photo by Taste of Home

Honey Lemon Schnitzel Recipe

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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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 298 calories, 13g fat (6g saturated fat), 88mg cholesterol, 393mg sodium, 22g carbohydrate (18g sugars, trace fiber), 24g protein


  1. 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.
  2. 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.
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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Reviewed Jan. 26, 2016

"What a good dish for quick and easy!! The only change would be, as others mentioned, more flour mixture. We like the light batter, but it needs more to coat all the cutlets."

Reviewed Nov. 6, 2015

"Fantastic and simple! The lemon and honey flavor perfectly compliments the light coating on the pork. It wasn't too sweet or too sour.

My only change/suggestion would be to make more of the flour/salt/pepper mixture--maybe even double it--because most of it was used up after coating only two of the pork cutlets (though the size of the cutlets also makes a difference). I think the coating and sauce might be just as good when using chicken cutlets!"

Reviewed Jul. 15, 2014

"Delicious. My son who isn't a fan of pork chops even liked this."

Reviewed Mar. 12, 2014

"My son and I loved this recipe. My take on schnitzel is that the meat is thinned out by using a meat tenderizer. I did this to the sirloin cutlets to about a quarter inch thickness and was happy I did so."

Reviewed Jul. 19, 2013

"Very easy to make, and it tates so good."

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