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Pork Schnitzel with Lemon and Warm Cabbage Carrot Saute

This pan-fried dish pairs pork cutlet, boneless with green cabbage, thinly sliced, carrot, julienned and lemon wedges. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

42 g Protein
41 g Carbohydrates
35 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 112g pork cutlet, boneless 271 kcal
  • 13g all-purpose flour 47 kcal
  • 33g egg 47 kcal
  • 23g breadcrumbs, plain 91 kcal
  • 10g butter 72 kcal
  • 7g neutral oil (canola) 62 kcal
  • 119g green cabbage, thinly sliced 30 kcal
  • 53g carrot, julienned 22 kcal
  • 26g lemon wedges 8 kcal
  • 1g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. pork cutletsaltblack pepper
    Pound pork cutlet to about 1/4 inch thickness. Season with salt and pepper.
  2. all-purpose floureggbreadcrumbs
    Set up breading: flour on one plate, beaten egg on another, breadcrumbs on a third.
  3. pork cutletall-purpose floureggbreadcrumbs
    Dredge pork in flour, dip in egg, then coat in breadcrumbs, pressing to adhere.
  4. butterneutral oil (canola)
    Heat butter and oil in a skillet over medium-high heat. Fry schnitzel 2-3 minutes per side until golden and cooked through; drain briefly on paper towel.
  5. green cabbagecarrotsaltblack pepper
    In the same pan, add cabbage and carrot with a splash of water. Saute 5-7 minutes until tender-crisp; season with a pinch of salt and pepper.
  6. green cabbagecarrotlemon wedges
    Serve schnitzel with cabbage-carrot saute and lemon wedges for squeezing.

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