Schnitzel Without the Frying
This baked pork schnitzel recipe is crispy and seasoned on the outside, tender on the inside, and paired with a fresh baby arugula salad on the side. It’s a great option when you’re looking to make a schnitzel recipe for dinner but don’t want to bother with additional steps and stress of deep frying. Drizzling olive oil on the pork chops before baking them, plus baking them at a higher temperature, still results in a nice crispy crust! This is a perfect dinner on it’s own, or use this recipe to make a pork schnitzel sandwich.
The Supplies
Ingredients
To make this crispy baked pork schnitzel, you’ll need the following ingredients:
- Boneless pork chops
- All purpose flour
- Eggs
- Plain bed crumbs
- Kosher salt
- Black pepper
- Sweet paprika
- Dried thyme
- Olive oil
- Arugula
- Lemon juice
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
Equipment
In order to make this baked pork schnitzel recipe, you’ll need the following pieces of equipment:
- Large baking sheet
- Shallow bowls
- Fork
- Measuring cups and spoons
- Plastic wrap
- Heavy rolling pin or tenderizer
- Mixing bowl
Frequent Recipe Questions
Can I make this recipe in advance?
- A: This recipe is best enjoyed right after preparing it.
How can I tell if the pork chop is done?
- A: There are two fool proof ways to check if the pork schnitzel is done. The first is to use an instant read meat thermometer. For this recipe, look for an internal temperature of at least 150°F. The second option is to cut into the center of the largest piece of pork and check for doneness. If it’s firm and white in color, it’s safe to eat.
Can I make this recipe gluten-free?
- Yes! This recipe will work if you substitute the flour and bread crumbs with your favorite brand of gluten free flour and bread crumbs.
Baked Pork Schnitzel Recipe Tips
When making this crispy oven baked pork schnitzel, here are a few tips to make sure it turns out delicious:
- If you notice any moisture on the pork chops when you take them out of the package, pat them dry with a kitchen towel before breading them. Removing any excess moisture will ensure a nicely crisp schnitzel!
- When breading the pork chops, use one hand as the “dry hand” and one hand as the “wet hand”. This will help keep your fingers clean and less sticky as you move from piece to piece. For example, use your left hand when tossing the pork in the flour and breadcrumbs and your right hand for the eggs.
Recipe Details
Bread and Bake the Pork Schnitzel
To get this recipe started, turn your oven on to 400°F and set out a large baking tray. Next, you’ll set up your breading station. Set out three shallow bowls and fill the first one with all purpose flour and a bit of salt and pepper. Mix the salt and pepper into the flour and set aside. Then, crack the eggs into the second bowl. Use a fork to scramble the eggs into a homogenous mixture. Lastly, add the bread crumbs, a bit of salt, some black pepper, sweet paprika, and dried thyme to the third bowl.
Next, you’ll pound the pork chops into thinner pieces. To do this, place a large piece of plastic wrap onto your work space. Arrange the boneless pork chops onto the plastic wrap, some space between each piece. Place a second piece of plastic wrap across the top of the pork chops. Use a heavy rolling pin or meat tendererizer to pound the pork chops into thin pieces, about ¼ to ½ inch in thickness.
Now you’re ready to start breading! Arrange the shallow bowls and baking sheet in the following order: 1. Flour, 2. eggs, 3. bread crumbs, 4. baking sheet. Working with one pork chop at a time, press both sides of the piece of meat into the seasoned flour. Shake off any excess and then dunk the chop into the mixed eggs. Dip both sides of the pork chop into the eggs, and let any excess drip off back into the bowl. Move the pork chop to the bread crumbs and gently press the bread crumbs into all sides, flipping it a couple times to make sure it’s completely coated. Place the breaded pork chops on the baking sheet and repeat.
Drizzle a bit of olive oil over the top of the pork chops and then place the baking sheet in the oven. Bake until the schnitzel is crisp on the outside and the pork chops are baked through.
Make the Salad and Serve
While the pork schnitzel is baking in the oven, place the baby arugula in a medium mixing bowl. Drizzle the arugula with olive oil and then freshly squeeze in some lemon juice. Season the salad with salt and pepper and toss to coat in the oil and seasoning.
Once the baked pork schnitzel is out of the oven, let it rest for 2-4 minutes if you’re planning on slicing it. Cut the schnitzel, if desired, or immediately plate the schnitzel. Serve the schnitzel with a handful of the arugula salad and enjoy! For a perfect German night in, pair this dish with a serving of spaetzle, a cold beer, and start with a serving of Obatzda Beer Cheese.
If you make this crispy oven baked pork schnitzel, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!
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Crispy Baked Pork Schnitzel with Arugula Salad
Description
A recipe for baked pork schnitzel that’s breaded, drizzled with olive oil, and baked until crispy on the outside and tender on the inside.
Ingredients
Baked Pork Schnitzel
Arugula Salad
Instructions
Bread and Bake the Pork Schnitzel
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Preheat the oven to 400°F and set out a large baking tray.
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Set out three shallow bowls or plates. In the first bowl, add the all purpose flour with ½ teaspoon salt and ¼ teaspoon pepper. Mix to combine.
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Crack the eggs into the second bowl. Use a fork to scramble the eggs into a homogenous mixture.
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In the third bowl, add the bread crumbs, ½ teaspoon salt, ¼ teaspoon black pepper, sweet paprika, and dried thyme. Stir to combine and set all three bowls aside.
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Place a large piece of plastic wrap onto your work space. Arrange the boneless pork chops onto the plastic wrap, leaving at at least 4 inches between each piece. Place a second piece of plastic wrap across the top. Use a heavy rolling pin or meat tendererizer to pound the pork chops into thinner pieces, about ¼ to ½ inch in thickness.
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Arrange the shallow bowls and baking sheet in the following order: Flour, eggs, bread crumbs, baking sheet.
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Working with one pork chop at a time, press both sides of the pork chop into the seasoned flour. Shake off any excess and then dunk it into the eggs. Dip both sides of the pork chop into the eggs, and let any excess drip off. Transfer the pork chop to the bread crumbs and gently press the bread crumbs into all sides. Place on the baking sheet and repeat with the remaining pork chops.
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Drizzle the top of the pork chops with the olive oil. Bake the pork schnitzel for 15 minutes, until the outside is crisp and the pork chops are baked through.
Mix Arugula Salad
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While the pork schnitzel is baking, add the baby arugula to mixing bowl. Drizzle with the olive oil and lemon juice. Season with salt and pepper and toss to coat the arugula in the oil and seasoning. Set aside until you’re ready to serve.
Assemble and Serve
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Once the pork schnitzel is out of the oven, let it rest for 2-4 minutes. Slice the schnitzel, if desired, and arrange on a plate. Add a big pile of arugula salad on the side and enjoy right away!
