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Weeknight • Pork

Crispy Baked Pork Schnitzel

Enjoy perfectly crispy, tender pork schnitzel baked to golden perfection, a fuss-free and delicious weeknight dinner.

Prep
15 min
Cook
20 min
Servings
4
Level
Weeknight
Crispy Baked Pork Schnitzel

Who says schnitzel has to be complicated? This baked version delivers all the satisfying crunch and tender pork you crave, without the mess of deep frying. It's a fantastic way to enjoy a classic comfort food that feels special, but is truly weeknight-friendly. Get ready for a new family favorite!

Ingredients

Yield: 4 servings

Main

  • 4 (4-5 oz) boneless pork cutlets (or pork loin, thinly sliced)
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • 1/4 cup grated Parmesan cheese (optional, but recommended)
  • 3 tbsp olive oil, divided
  • Lemon wedges, for serving
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil and drizzle with 1 tablespoon of olive oil. Spread the oil evenly.

  2. Step 2

    Pat pork cutlets dry with paper towels. Place each cutlet between two pieces of plastic wrap and pound with a meat mallet (or rolling pin) until about 1/4-inch thick. Season both sides lightly with salt and pepper.

  3. Step 3

    Set up a breading station: In a shallow dish, combine flour, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. In a second shallow dish, beat the eggs. In a third shallow dish, combine panko breadcrumbs and Parmesan cheese (if using).

  4. Step 4

    Working one at a time, dredge each pork cutlet in the flour mixture, shaking off any excess. Dip into the beaten eggs, letting excess drip off. Finally, press firmly into the panko mixture, ensuring it's fully coated on both sides.

  5. Step 5

    Place the breaded cutlets on the prepared baking sheet, ensuring they are in a single layer and not overlapping. Drizzle the remaining 2 tablespoons of olive oil evenly over the tops of the schnitzels.

  6. Step 6

    Bake for 10 minutes, then carefully flip each schnitzel. Bake for another 8-10 minutes, or until golden brown, crispy, and cooked through (internal temperature of 145°F/63°C).

  7. Step 7

    Serve immediately with lemon wedges and a sprinkle of fresh parsley, if desired. Delicious with mashed potatoes or a simple green salad.

Tips

  • For extra crispiness, you can lightly mist the breaded schnitzel with cooking spray before baking.
  • If you don't have pork cutlets, thinly sliced chicken breasts can be used following the same method.
  • Don't skip pounding the meat; it helps tenderize it and ensures even cooking.

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