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Pork schnitzel in the oven

Oven-Baked Pork Schnitzel

A great appetizer for any table or dinner. What could be tastier and more filling than a good piece of meat?! Only a baked piece of meat. Schnitzels made in the oven are far lighter than the pan-fried kind, and they're really not hard to pull off.

Julia M.

Recipe author

Composition / ingredients

Servings:

Pork

800

Mayonnaise

Eggs

Flour

0.5

Breadcrumbs

0.5

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 15 g

Fats 47 % 20 g

Carbohydrates 19 % 8 g

274 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

Gather everything you'll need to make the schnitzels. Use boneless pork — a loin cut works best, since it's easy to slice into even portions. Eggs can be any size.
Step 2:

Slice the pork against the grain into portions about 3/4 inch (1.5–2 cm) thick. Try to keep all the pieces roughly the same size so they cook evenly.
Step 3:

Pound each piece of meat. Lay it on a cutting board, cover with plastic wrap, and pound it out with a meat mallet. The wrap keeps the meat from spattering and stops the edges from tearing.
Step 4:

Brush both sides of each cutlet with a little mayonnaise. Let them sit for about 30 minutes to marinate. You can swap the mayo for mustard or soy sauce — either one adds nice flavor to the finished dish.
Step 5:

Set up three shallow bowls for breading. Put flour in one, breadcrumbs in another, and crack the eggs into the third. Add a pinch of salt and some spices to the eggs and whisk lightly — no need to whip them, just blend everything together.
Step 6:

Dredge each piece of meat in flour, dip it in the egg, then coat it in breadcrumbs.
Step 7:

Get a baking sheet ready. Line it with parchment paper and arrange the breaded cutlets in a single layer. Bake in an oven preheated to 350°F (180°C) for 40 minutes. Adjust to your own oven.
Step 8:

The schnitzels will turn golden as they bake. If you'd like the meat a bit more browned, flip them partway through. Take the finished schnitzels out of the oven and transfer them to plates.
Step 9:

Serve the schnitzels hot, with a vegetable salad or a sauce on the side. Enjoy!

Keep in mind that every oven runs a little differently, so the temperature and baking time may vary from what's listed here. For any baked dish to turn out well, it helps to know how your own oven behaves.
Every cooking oil is only good up to a certain point — its smoke point, beyond which the oil starts to burn and can form harmful compounds. It's worth learning which oils hold up best for frying and which are better left out of the pan entirely.
Homemade mayonnaise is worth the effort — it tastes better and is better for you. You can also use sour cream or plain yogurt as the dressing, either on their own or mixed with the mayo in whatever ratio you like — that will cut the calories a bit.