OVEN BAKED SCHNITZEL
Easy to put together earlier in the day then pop in oven 30mins before needed. You could call this Pizza Style Schnitzel!!! Makes a great change from crumbed. You could also use chicken or pork schnitzels in place of beef.
Provided by Jen T
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 227.3, Fat 14, SaturatedFat 8.7, Cholesterol 36.2, Sodium 823.1, Carbohydrate 14.1, Fiber 2, Sugar 5.4, Protein 12.9
OVEN BAKED PORK SCHNITZEL
Pork loin coated in lightly spiced breadcrumbs and baked in the oven. A lower fat version of a classic schnitzel dish,
Provided by Jacqueline Bellefontaine
Categories Main Course
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 397 kcal, Carbohydrate 26 g, Protein 35 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 130 mg, Sodium 310 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
BAKED CHICKEN SCHNITZEL
Growing up, chicken schnitzel was a classic. I decided to make this dish oven-friendly using less oil, and an easier cleanup. This dish tastes great with potato salad, or mashed potatoes and a nice crisp salad. Tastes great the next day cold too! It's a family-favorite! Enjoy with fresh squeezed lemon juice.
Provided by Chef V
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 6
Number Of Ingredients 8
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).
Nutrition Facts : Calories 382.7 calories, Carbohydrate 40.2 g, Cholesterol 127 mg, Fat 9.1 g, Fiber 2.9 g, Protein 33.1 g, SaturatedFat 2.2 g, Sodium 809.8 mg, Sugar 2.6 g
CRISPY OVEN BAKED CHICKEN SCHNITZELS RECIPE
These Crispy Oven Baked Chicken Schnitzels are a healthy alternative to your deep-fried schnitzel. Perfect when you are craving fried comfort food but want a healthier option. Whether you are serving these with a salad, mash or in a bun for a sandwich, these crispy, juicy and extra crunchy schnitzels are perfect! Learn how to get an oven-baked Schnitzel that's extra crunchy! A healthy twist on a family favorite!
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 20m
Number Of Ingredients 10
Steps:
- Pre-heat oven to 390ºF/200ºC.
- Spray a baking sheet with a generous layer of oil then spread the panko over the tray. Mix gently with your hands.
- Bake for 5-7 minutes until golden.
- Remove from the oven and increase the oven temperature to 430ºF/220ºC.
- Break an egg into a shallow bowl and lightly whisk to mix the white and yolk. Add in the flour, mayonnaise, mustard, salt, and pepper and mix to form a thick paste.
- Place the chicken smooth side up on a sheet of baking paper or gladwrap/clingfilm. Cover with a second sheet and use a rolling pin or smooth meat hammer to flatten the chicken until it is about 1/2inch/1.25cm thick all over. Repeat with all 4 chicken breasts.
- Set a wire rack over a baking sheet and spray/brush lightly with oil.
- Dip the chicken breast into the batter then transfer to the tray of breadcrumbs. Carefully flip the chicken so both sides are well coated with the crispy crumb. Place onto the oiled rack and repeat with the remaining chicken breasts.
- Bake the chicken for 10 minutes until crispy and golden.
Nutrition Facts : Calories 440 kcal, Carbohydrate 25 g, Protein 54 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 187 mg, Sodium 903 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BAKED SCHNITZEL (CHICKEN, PORK OR TURKEY)
Oven-baked schnitzel - a simple recipe perfectly suitable for chicken, pork, or turkey schnitzel.
Provided by Adina
Categories Beef, Pork and Lamb
Time 35m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 2 small or 1 large schnitzel, Calories 595 kcal, Carbohydrate 29 g, Protein 30 g, Fat 39 g, SaturatedFat 9 g, Cholesterol 152 mg, Sodium 626 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 28 g
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.
WIENER SCHNITZEL
Steps:
- Preheat oven to 250 degrees. Pound the veal cutlets to an even, approximately 1/8-inch thickness, or have your butcher do this for you. In a dish, sprinkle the cutlets with lemon juice and let stand for 30 minutes. Season both sides with salt. Place the flour on a flat plate, and place the egg/water mixture in a wide, shallow bowl. Add the oil to the egg mixture and beat in with a fork. Spread the bread crumbs on a large plate. Dip the cutlets lightly into the flour, making sure to coat all surfaces, then gently shake off the excess flour. Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs. Let stand at room temperature for 20 minutes. Heat your largest, heavy skillets over medium-high heat and add the butter. When the butter is quite hot and the foam starts to subside, add the veal (cook in batches if necessary - but don't crowd them in the pan). If the butter browns too much after cooking the first batch, you may need to discard it, wipe out the pan, and add more butter for the next batch. Cook for 4 to 6 minutes on each side, until golden brown, and turn with a spatula (don't use a fork or tongs, or the breading may be pierced). When the second side is golden, the schnitzels should be cooked through. Transfer to a warm platter and keep warm in a 250 degree oven while you cook the second batch, if necessary.
BAKED PORK SCHNITZEL WITH WHITE-WINE AND LEMON SAUCE
For the most succulent schnitzel, pound the tenderloin as thin as possible without tearing it. Toasting the panko ensures a golden brown crust without frying.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 9
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.
SHEET-PAN CRISPY PORK SCHNITZEL
Schnitzel is a way of preparing thin slices of meat by breading and frying them until crisp. While the popular Viennese dish is traditionally made with thinly pounded veal, here, pounded pork cutlets are breaded and baked on a sheet pan - rather than fried in a skillet - until golden for an easy weeknight meal. The key to perfectly brown breadcrumbs is the addition of a few dollops of mayonnaise, which helps the coating crisp up during baking. A tangy salad offers fresh and bright notes that balance the rich pork. Look for whole hearts of palm (cylinders rather than sliced) for their firmer texture; the vegetable has a delicate flavor similar to artichokes, with a crunchy-creamy consistency.
Provided by Kay Chun
Categories dinner, meat, main course
Time 40m
Yield 4 Servings
Number Of Ingredients 14
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.
CRISPY PORK SCHNITZEL
This is from Simply Recipes (in my opinion the best food blog out there!) www.simplyrecipes.com by Elise Bauer.
Provided by Queen Dana
Categories Pork
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 584.7, Fat 32.2, SaturatedFat 9.6, Cholesterol 187.8, Sodium 637.4, Carbohydrate 23.9, Fiber 1.4, Sugar 3.1, Protein 47
BAKED SCHNITZELS
Make and share this Baked Schnitzels recipe from Food.com.
Provided by Laka
Categories Pork
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Flatten pork schnitzels using a rolling pin or meat mallet to an even thickness (the more tender, the more better).
- Combine flour and salt and pepper on one plate. On another plate mix breadcrumbs, lemon zest, parmesan and thyme.
- In a bowl scramble the eggs with the mustard.
- In assembly line fashion, dredge the schnitzels in the flour first, shake off any excess. Move on to the eggs and then the breadcrumbs. Place on a baking sheet lined with parchment paper or silicon sheet. Bake in an oven at 220°C for about 15-25 minutes.
- Serve with lemon slices.
Nutrition Facts : Calories 407.4, Fat 11.7, SaturatedFat 4.4, Cholesterol 197, Sodium 1324.7, Carbohydrate 54.1, Fiber 3.8, Sugar 4.1, Protein 20.5
More about "oven baked schnitzel food"
OVEN BAKED VEAL SCHNITZEL - CHOWHOUND
From chowhound.com
OVEN BAKED VEAL SCHNITZELS WITH A CRISPY CRUMB - FANTASTIC SNACKS
From fantasticsnacks.com.au
OVEN BAKED PORK SCHNITZEL RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
EASY OVEN BAKED SHNITZEL - KOSHER
From kosher.com
OVEN BAKED WIENER SCHNITZEL RECIPE | DEPORECIPE.CO
From deporecipe.co
BAKED CHICKEN SCHNITZEL - COOKING PROFESSIONALLY
From cookingprofessionally.com
OVEN BAKED SCHNITZEL RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
OVEN BAKED CHICKEN SCHNITZEL RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
HOW TO COOK SCHNITZEL IN OVEN - FOOD IN AUSTRALIA
From yellowbellycafe.com
OVEN BAKED PORK SCHNITZEL - ICHKOCHEHEUTE.DE
From ichkocheheute.de
BAKED CHICKEN SCHNITZEL RECIPE - FOOD NEWS
From foodnewsnews.com
OVEN BAKED SCHNITZEL RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
OVEN BAKED CHICKEN SCHNITZEL - HEART FOUNDATION
From heartfoundation.org.au
OVEN-BAKED CHICKEN SCHNITZEL WITH SPICY WEDGES - FOOD TO LOVE
From foodtolove.co.nz
OVEN BAKED CHICKEN SCHNITZEL - RECIPES MADE EASY
From recipesmadeeasy.co.uk
SCHNITZEL COOKED IN THE OVEN | RECIPES FOR COOKING, BAKING, GRILLING
From foodtempel.com
OVEN BAKED SCHNITZEL RECIPE - FOOD.COM | RECIPE | SCHNITZEL …
From pinterest.com
HEALTHY CHICKEN SCHNITZEL RECIPE - NOT ENOUGH CINNAMON
From notenoughcinnamon.com
OVEN BAKED CHICKEN SCHNITZEL RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
OVEN BAKED CHICKEN SCHNITZEL RECIPE.DOCX - FOOD NEWS
From foodnewsnews.com
PORK SCHNITZEL IN THE OVEN - A DISH WORTHY OF KINGS. A SELECTION OF …
From food-and-recipes.com
BAKED CHICKEN SCHNITZEL - RECIPEARCADE
From recipearcade.com
BAKED CHICKEN SCHNITZEL - FOOD RECIPES
From recipes.studio
SCHNITZEL-1 – PROJECTFOOD.GR
From projectfood.gr
EASY AND CHEAP BAKED PORK SCHNITZEL - ETALK
From more.ctv.ca
OVEN BAKED PORK SCHNITZEL - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
BAKED CHICKEN SCHNITZEL RECIPE | SIDECHEF
From sidechef.com
PORC SCHNITZEL WITH OVEN-BAKED CHIPS, MUSTARD AND APPLESAUCE BY …
From porcblasus.cymru
OVEN-FRIED SCHNITZEL WITH APRICOT DIPPING SAUCE - CHABAD.ORG
From chabad.org
OVEN-BAKED SCHNITZEL WITH CAULIFLOWER CHEESE MASH
From cuisine.co.nz
OVEN BAKED SCHNITZEL RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
BAKED CHICKEN SCHNITZEL ALLRECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CRISPY OVEN BAKED CHICKEN SCHNITZEL - FOOD NEWS
From foodnewsnews.com
BAKED CHICKEN SCHNITZEL - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love