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.
Preheat the oven to 400°F and set out a large baking tray.
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.
Crack the eggs into the second bowl. Use a fork to scramble the eggs into a homogenous mixture.
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.
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.
Arrange the shallow bowls and baking sheet in the following order: Flour, eggs, bread crumbs, baking sheet.
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.
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.
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.
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!