Oven Baked Pork Schnitzel Food

BAKED PORK SCHNITZEL WITH WHITE-WINE AND LEMON SAUCE

Steps:

• Preheat oven to 350 degree. Spread panko on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing once halfway through. Set panko aside, and increase oven temperature to 450 degrees.
• Cut pork crosswise into 4 equal pieces. Without cutting all the way through, split each piece in half horizontally, opening it like a book. One at a time, place a piece of pork inside a resealable plastic bag. Using a meat mallet or the bottom of a heavy pan, pound pork into a very thin cutlet.
• Place flour, eggs, and toasted panko in separate shallow bowls; season each with salt and pepper. Dredge pork in flour (shake off excess), dip in eggs (allowing excess to drip off), and dredge in panko, pressing to adhere; place on rimmed baking sheet. Bake, without turning, until pork is cooked through, 10 to 12 minutes, rotating sheet halfway through.
• Meanwhile, in a small saucepan, melt 1 tablespoon butter over medium. Add shallot, and cook until softened, 3 to 4 minutes. Add wine, and simmer until almost evaporated, about 4 minutes. Remove from heat; stir in lemon juice and remaining 2 tablespoons butter; season with salt and pepper. Serve pork with sauce on the side.

BAKED CHICKEN SCHNITZEL

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
• Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
• Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
• Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
• Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PORK SCHNITZEL RECIPE

Steps:

• Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4" to 1/8" thick.
• Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.
• Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
• Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness - juices should run clear. Serve with lemon wedges, or ranch for children.

OVEN BAKED SCHNITZEL

Steps:

• Place pieces of schnitzel in a greased baking dish so that the meat covers the entire area.
• Spread over tomato paste evenly.
• Sprinkle over the chopped onion.
• Season with salt & pepper.
• Cover with grated cheese.
• Bake for 30mins at 350'F/180'C.

PORK SCHNITZEL

Steps:

• Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.
• Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
• Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
• Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving.

OVEN BAKED PORK SCHNITZEL

Steps:

• Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
• Cut off any visible fat from the pork then place each pork loin between two sheets of cling film and beat with the flat side of a meat mallet or a rolling pin to flatten to about 1cm (½ in) thick
• Combine the breadcrumbs, lemon zest, thyme, oregano, paprika and chilli flakes if using in a shallow dish.
• Place the flour in another dish and add the egg to another. Lightly beat the egg with a fork to break up.
• Coat the pork lightly with flour, dip into the beaten egg, then coat with the breadcrumbs. Place the pork on a lightly greased baking tray and drizzle with a little more oil.
• Bake for 15 minutes or until golden and crisp.

CHRISTINA'S BREADED PORK SCHNITZEL

Steps:

• Pound the chops in between sheets of parchment or waxed paper until at least double in size. Original size on left/top, after pounding on right/bottom. Sprinkle a little salt on each side.
• Take about 1/2 a cup or 2 oz of breadcrumbs and put them in a large flat bowl or tray. Add about 1/8th tsp each of thyme, parsley and herbes de provence and a little salt and pepper. Mix together.
• FLOUR: Next, prepare a plate/tray with some all-purpose flour in which to dredge the meat. Just start with about 1/3 cup as whatever is leftover will have to be thrown away. I love these trays.
• EGG: Put the beaten egg and water in large flat bowl/tray that will accommodate the beaten pork cutlets.
• BREADCRUMBS: Now, don't panic, but I won't be specific with measurements on this part, but you really don't need to measure anything, honestly! Here's why: as you dip the pork into the breadcrumbs, the herbs tend to disappear quicker than the breadcrumbs, so you'll have to "top-up" your herbed breadcrumbs a few times.
• Dredge the pounded pork chops into the flour. Make sure to cover every spot.
• Then dip into the beaten egg until completely coated.
• Now dip into the herbed breadcrumbs and set aside on parchment/waxed paper, or a tray.
• As you use the flour and/or herbed breadcrumbs, refill the plates with more of each as needed until you coat all the pieces and they are ready to cook.
• Using a stainless steel or non-stick frying pan, heat some olive oil over medium high heat until hot, then add a few pieces of pork. The pork will cook quickly as it is so thin. Check that the other side is nicely colored as you only want to turn them once.
• Fry until golden brown on each side, adding more oil as needed.
• Remove the breaded pork chops from the pan and place on a paper towel lined plate. Keep warm in the oven while frying the rest of the pork.
• Serve with lemon wedges, potatoes of your choice and a green salad.

PORK SCHNITZEL

Steps:

• Freeze the pork loin until lightly firm at the edges, about 1 hour. Slice the pork as thin as you can (about an 1/8 inch thick) and lay each slice between 2 pieces of parchment or plastic wrap. Gently pound to create super thin cutlets, then season the pork on both sides lightly with salt and pepper.
• Combine the panko and Parmesan in a shallow bowl. Place the flour and eggs each in their own separate shallow bowls.
• Working with one piece of pork at a time, dredge in the flour, then dip in the eggs, letting the excess drip off, then coat in the panko-Parmesan mixture, shaking off any excess. Set on a parchment-lined baking sheet and repeat with the remaining pork.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Set a wire rack inside a second baking sheet. Cook the pork, 1 to 2 pieces at a time, until brown and cooked through, about 2 minutes per side. Transfer the cooked pork to the wire rack. Continue with the remaining pork, wiping out the skillet as needed and adding the remaining 2 tablespoons oil.
• Sprinkle the cooked pork with flaky sea salt. Serve hot, with lemon wedges for squeezing over the top.

CRISPY PORK SCHNITZEL

Steps:

• Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
• Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.
• Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
• Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
• Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
• Serve the cutlets with the sauce, and lemon slices if you like.

PORK SCHNITZEL

Steps:

• Tenderize the pork: Using the flat end of a meat tenderizer, pound the pork working from the center out until the cutlets are ¼" thick. Season each pork cutlet with salt and pepper.
• Bread the pork: Prepare 3 shallow dishes. One will have the flour, one will have the eggs (beaten), and the last one will have the breadcrumbs. Season each dish with salt and pepper. Dredge each cutlet through flour on both sides, next through the beaten egg and finally through the breadcrumbs. Place them on a large plate and repeat with remaining cutlets.
• Fry the pork: Fill a large skillet with about ½" of oil over medium-high heat and heat it until it's 350°F. Fry the cutlets for about 2-3 minutes on each side or until they're a nice deep golden brown. Transfer to a paper towel lined plate and repeat with remaining schnitzel. You might have to change the oil halfway through if it gets too dirty.
• Serve: Serve with lemon wedges and mustard over mashed potatoes.

EASY PORK SCHNITZEL RECIPE

Steps:

• Prepare 3 shallow bowls (or a bowl for the egg and one plate each for the flour and panko).
• Place the pork chops between two sheets of plastic wrap and pound them until they're 1/4" thick (or even thinner) using the flat side of a meat mallet. Season them generously with salt & pepper.
• Add 2 tablespoons of olive oil and 1 tablespoon of butter to a large skillet. The pan should be well coated, so add more oil if needed. Let the pan heat up for a few minutes over medium-high heat. You will be doing two batches, so for the second batch add at least one more tablespoon of olive oil to the pan and the remaining tablespoon of butter.
• Coat the pork chops in flour, followed by the egg (let excess drip off), and finally the panko breadcrumbs (you may need to gently pat it down to make them stick).
• Fry two schnitzels at a time for about 3 minutes/side. Easily flip them using cooking tongs. If the pan starts to smoke, turn the heat down a bit. Repeat with the next batch (add remaining oil and butter).
• Serve immediately with lemon wedges.

SHEET-PAN CRISPY PORK SCHNITZEL

Steps:

• Heat oven to 400 degrees. Lightly grease a rimmed baking sheet.
• Separately place flour and eggs in two shallow bowls. Beat the eggs, then stir in the garlic. In a third shallow bowl, whisk 3 tablespoons of the oil with mayonnaise until well blended, then add breadcrumbs and mix with your fingers until there are no clumps, and oil is evenly distributed.
• Season pork with salt and pepper. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) and dredge in breadcrumbs, pressing to adhere. Transfer to the prepared baking sheet. Bake until golden and crispy, about 20 to 25 minutes. Season with salt and pepper.
• Meanwhile, in a large bowl combine the remaining 6 tablespoons oil, 2 tablespoons lemon juice from 1 lemon, capers, caper brine and parsley, and whisk until well blended. Season with salt and pepper. Add hearts of palm, celery and tomatoes and toss to evenly coat.
• Divide schnitzel and salad on 4 serving plates, cut the other lemon into wedges and serve alongside.

BAKED SCHNITZEL (CHICKEN, PORK OR TURKEY)

Steps:

• Preheat the oven to 220 degrees Celsius/ 425 degrees Fahrenheit.
• Tenderize: Dry the schnitzels with kitchen paper. Tenderize slightly between two sheets of plastic foil using a meat mallet or a small but heavy saucepan. Sprinkle with salt and pepper and set aside.
• Breading station: Lightly beat the eggs in a shallow bowl. Mix the breadcrumbs and the Parmesan in another large shallow bowl.
• Mix the olive oil and the sweet paprika powder in a small bowl.
• Line a baking tray with baking paper. Lightly brush the baking paper with some of the oil mixture.
• Bread schnitzels: Dip the schnitzels in the beaten eggs, then coat them with the breadcrumb-Parmesan mixture.
• Brush: Place them on the baking tray and brush them lightly with the oil mixture as well. Use only as much oil as to lightly coat the schnitzel, don't use it all just because it's there.
• Bake for about 10 minutes, turn the schnitzels and bake for another 5 to 10 minutes. Check after a total time of 15 minutes already; the cooking time greatly depends on your oven.
• Cooking time: If your schnitzels are larger, check after the indicated cooking time is over and increase the cooking time only slightly, if necessary. As larger schnitzels will be just as thin as smaller schnitzels, the cooking time will not change dramatically.

PORK SCHNITZEL

Steps:

• Place flour in a shallow dish, eggs in a second shallow dish, and Panko breadcrumbs in a third shallow dish.
• Season the pork with salt and pepper on both sides.
• Working with one piece of pork at a time, dredge the meat in the flour, shaking off any excess. Dip in the eggs, shaking again to remove any excess egg. Finally, coat in breadcrumbs. Repeat with remaining pork.
• Heat oil in a skillet over medium-high heat. Working in batches so that you don't overcrowd the pan, fry the breaded pork in the skillet until browned and no longer pink, about 3 minutes per side. If the breading is browning too quickly, or if the skillet starts to smoke, reduce the heat. Remove browned pork to a paper towel-lined plate. While it's still warm, season the pork with additional salt and pepper, to taste.
• Wipe out the skillet. Melt butter in the pan over medium heat. Add the mushrooms to the pan and cook until soft, about 5-7 minutes.
• In a small bowl, whisk together the gravy mix, cold water and wine. Add the gravy mixture to the skillet with the mushrooms; bring to a boil over medium heat. Reduce the heat and cook, stirring constantly, for one more minute. Remove from the heat; whisk in the sour cream.
• Serve the pork with mushroom gravy, fresh parsley and lemon wedges.