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Weeknight • Pork

Oven-Fried Pork Schnitzel

Achieve crispy, golden pork schnitzel with less oil by baking it in the oven, a delightful and easy weeknight meal.

Prep
15 min
Cook
20 min
Servings
4
Level
Weeknight
Oven-Fried Pork Schnitzel

Who says you need a deep fryer for crispy schnitzel? This oven-fried version delivers all the satisfying crunch and flavor you crave, with a fraction of the oil and mess! Tender pork cutlets are coated in a flavorful, golden breading and baked until perfectly crisp. It’s a wonderfully approachable way to enjoy a classic dish, perfect for a satisfying weeknight dinner. Serve it with a squeeze of lemon and your favorite sides!

Ingredients

Yield: 4 servings

Main

  • 4 boneless pork chops (about 1/2 inch thick, 4-6 oz each)
  • 1/2 cup all-purpose flour
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 large egg, beaten
  • 1 tbsp milk or water
  • 1.5 cups Panko breadcrumbs
  • 2 tbsp olive oil (or other high-heat 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 and drizzle 1 tablespoon of olive oil evenly over it. Place the baking sheet in the preheating oven for 5-7 minutes to get the oil hot.

  2. Step 2

    Prepare your dredging station: In a shallow dish, combine flour, paprika, garlic powder, salt, and pepper. In a second shallow dish, whisk the egg and milk/water. In a third shallow dish, place the Panko breadcrumbs.

  3. Step 3

    Pound the pork chops: Place each pork chop between two pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/4 inch thick. This ensures even cooking and tenderness.

  4. Step 4

    Dredge the pork: Dip each pounded pork chop first into the flour mixture, shaking off any excess. Then dip into the egg mixture, allowing excess to drip off. Finally, press firmly into the Panko breadcrumbs, ensuring the chop is fully coated on both sides.

  5. Step 5

    Carefully remove the hot baking sheet from the oven. Arrange the breaded pork chops on the hot oil, making sure they don't touch. Drizzle the remaining 1 tablespoon of olive oil over the tops of the pork chops.

  6. Step 6

    Bake for 8-10 minutes, then flip the schnitzels. Continue to 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 fresh lemon wedges and a sprinkle of chopped parsley. Delicious with mashed potatoes or a simple green salad!

Tips

  • Using hot oil on the baking sheet helps create that 'fried' crispiness on the bottom. Don't skip this step!
  • If you don't have a meat mallet, the bottom of a heavy skillet or a rolling pin works just as well for pounding the pork.
  • For extra flavor in the breading, you can add a tablespoon of grated Parmesan cheese or dried herbs like thyme or oregano to the Panko.

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