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Baked German Pork Schnitzel with Grilled Lemons

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20

Apple

It's Oktoberfest season, celebrate with a cold beer and some applewood schnitzel. These breaded cutlets are packed with perfect flavor, baked over apple hardwood and topped with grilled citrus.

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  • 4 Pieces (4oz) boneless pork loin chops

  • Kosher salt

  • Black pepper

  • Oil, for greasing

  • 1/2 Cup all-purpose flour

  • 1 Teaspoon garlic powder

  • 1 Teaspoon paprika

  • 2 eggs

  • 1 Cup panko, or unseasoned bread crumbs

  • 2 Whole lemons, halved

  • 1

    When ready to cook, set the Traeger temperature to 450° and preheat with the lid closed for 15 minutes.

    450 ˚F

  • 2

    Place pork chops individually between 2 pieces of plastic wrap. Pound with a meat mallet until they are around 1/4-1/8-inch thick. Season both sides generously with salt, and black pepper.

    • 4 Pieces (4oz) boneless pork loin chops

    • To Taste Kosher salt

    • To Taste Black pepper

  • 3

    Lightly oil a wire rack and place it over a rimmed baking sheet.

    • As Needed Oil, for greasing

  • 4

    In a bowl, mix the garlic powder and paprika with the flour.

    • 1/2 Cup all-purpose flour

    • 1 Teaspoon garlic powder

    • 1 Teaspoon paprika

  • 5

    In another bowl, whisk the eggs.

    • 2 eggs

  • 6

    In a third bowl, add the bread crumbs.

    • 1 Cup panko, or unseasoned bread crumbs

  • 7

    Dip pork cutlets one by one into flour, shaking off any excess, then dip into eggs, and lastly into the bread crumbs. Place the breaded pork cutlets onto the rack over the baking sheet.
  • 8

    Place the baking sheet on the grill grates. Close the lid and bake for 15 minutes, then flip. Place the sliced lemons directly on the grill grates cut-side down. Close the lid and cook for 5 minutes.

    450 ˚F

    • 2 Whole lemons, halved

  • 9

    Remove the pork and lemons from the grill and serve immediately. Enjoy!

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