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Honey Lemon Schnitzel Recipe

Honey Lemon Schnitzel Recipe

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. YIELD: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


  • 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.

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.

Reviews for Honey Lemon Schnitzel

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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."

Reviewed May. 7, 2012

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

Reviewed Feb. 23, 2012

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

Reviewed Nov. 23, 2010

"Worth trying, everyone liked it."

Reviewed Jan. 12, 2009

"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.

Reviewed Aug. 12, 2008

"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 Mar. 11, 2008

"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."

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Wine Pairings

Medium-Bodied White Wine

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