Baking pork schnitzel in the oven is one of my favorite ways to cook pork chops. Also, I’ve learned that I don’t have to deep fry many breaded foods to get a really crispy texture. For example, I can bake this eggplant and get the same crispy texture.
I’m a huge fan of crispy, fried…anything. Who isn’t. Fried is the king of all textures in my book. But, I’m not often up for deep frying at home. First, there’s the mess. Oil splatters everywhere! And then, the smell. Oil-fried is a smell that lingers in the house for hours if not days.
And you need a whole lot of oil which I don’t always have on hand. And then you need to figure out what to do with a bunch of used oil!.
Finally, there’s my health to consider. I don’t think eating fried food every once in a while is bad, but I probably don’t need to do it all the time. But that texture!.
That texture is why I like to say hello to oven frying. After breading food the right way (that’s a thing! Culinary school, ftw!), just heat up your oven, put the breaded food on a rack that’s been lightly oiled, and let her rip.
After a relatively short stint in the oven, you’ll have texture for days. Actually, this is pretty much what those popular air fryers do, plus they add extra air flow. But really, you don’t need that or an extra cooking appliance on your counter.
Is it an exact replacement for frying? No. But it’s pretty darn close and a lot easier and cleaner than the alternative. Plus, I like that it’s hands off once you get the food in the oven. There’s no babysitting a vat of oil while also trying to stay away from splattering hot oil.
Pork schnitzel is a thin, breaded cutlet made from pork that is popular in German and Austrian cuisine. It offers a crispy exterior surrounding tender, juicy meat, making for an irresistible combination of textures. While traditionally fried, baking frozen pork schnitzel in the oven is a healthier cooking method that still yields deliciously crispy results
With just a few simple steps, you can enjoy restaurant-quality schnitzel from the comfort of your own kitchen. In this comprehensive guide, I’ll walk you through everything you need to know to bake frozen pork schnitzel to crispy, golden perfection.
Benefits of Cooking Frozen Pork Schnitzel in the Oven
There are several advantages to baking frozen pork schnitzel rather than frying thawed schnitzel on the stovetop
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Healthier Baking avoids the added fat and calories from frying in oil This makes oven-baked schnitzel a lighter choice
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Easier: Cooking directly from frozen is more convenient than having to fully thaw the schnitzel before cooking.
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Faster: The high heat of the oven crisps up the exterior quickly without overcooking the interior.
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Better texture: The hot oven helps the breading become ultra crispy while the meat stays tender.
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Uses less oil: Only a light spray of oil is needed for baking instead of submerging in oil for frying.
For the best of both worlds—deliciously crispy, healthier schnitzel—baking frozen is the way to go. Now let’s get into the nitty gritty on how to do it right.
Ingredients
To bake frozen pork schnitzel, you will need:
- Frozen pork schnitzel cutlets (pre-breaded or breaded yourself)
- Non-stick cooking spray
- Lemon wedges, for serving
Step-By-Step Guide
Follow these simple steps for perfect oven-baked pork schnitzel every time:
1. Preheat the Oven
Preheat your oven to 400°F. The high heat will help the breading become crispy and browned.
2. Prepare a Baking Sheet
Line a baking sheet with aluminum foil or parchment paper. Lightly coat with non-stick cooking spray.
3. Arrange Schnitzel on the Sheet
Remove schnitzel from freezer and place in a single layer on the prepared baking sheet.
4. Spray Schnitzel Lightly with Oil
Give the schnitzel a light coat of cooking spray oil on top. This helps promote even browning and crisping.
5. Bake Schnitzel
Bake for 10-12 minutes per side until golden brown and crispy. An instant-read thermometer inserted into the thickest part should read 145°F.
6. Allow to Rest
Let the schnitzel rest for 2-3 minutes before serving. This allows the juices to redistribute.
7. Serve Immediately
Serve the crispy baked pork schnitzel immediately, garnished with lemon wedges. Enjoy!
Handy Tips for Success
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For best results, use thinly pounded, evenly sized cutlets. Thicker cuts may need extra baking time.
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Space cutlets apart on the sheet so they crisp up on all sides. Avoid overcrowding.
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Adjust baking time as needed based on thickness of cutlets and your oven.
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Brush schnitzel with olive oil or melted butter before baking for extra browning and flavor.
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For added flavor, season breaded schnitzel with paprika, garlic powder, oregano or parsley before baking.
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If the breading browns too quickly, tent foil over the tops to slow down browning.
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Let cooked schnitzel rest a few minutes before serving to allow juices to redistribute.
With this simple oven-baking method, you can enjoy schnitzel any night of the week without having to pull out the frying pan. Crisp, juicy and full of flavor, home-baked schnitzel is hard to resist. Experiment with different seasonings and serve alongside your favorite sauces for a satisfying meal.
Common FAQs
Have more questions about making this German classic at home? Here are answers to some frequently asked questions:
What cut of pork works best?
The most tender cuts like pork loin or pork tenderloin work well. Pound to an even 1⁄4-1⁄2 inch thickness.
Can I bread the schnitzel myself?
Absolutely! Use flour, egg wash, then breadcrumbs for best adhesion. Chill cutlets 30 minutes before baking.
What’s the best breading for schnitzel?
Fine dry breadcrumbs or panko breadcrumbs provide the crispiest exterior. Avoid large crumbs.
Do I really need to bake frozen schnitzel so long?
Yes, cooking times may seem long but this allows the inside to cook through without burning the coating.
Can I freeze schnitzel after baking?
Cooked schnitzel can be frozen but the breading will soften. Reheat directly from freezer at 375°F for 15-20 minutes.
Now that you’re armed with all the information to make perfect oven-baked pork schnitzel, it’s time to get cooking! Crispy, juicy, and full of flavor, this healthier schnitzel is easy to make at home yet tastes just like it came from your favorite German restaurant. Get ready to enjoy this schnitzel anytime without deep frying. Guten Appetit!
How to Bake Pork Schnitzel in the Oven
Pork schnitzel is one of my favorite foods to bread and bake in the oven. Here’s how to do it:
- Pound pork cutlets really thin–about 1/4-inch thick.
- First, lightly coat the pork in flour, then coat it in egg, and finally, bread it with panko or regular breadcrumbs that have been seasoned in any way you like.
- Put your fried pork cutlets on a wire rack that has been greased and set it over a baking sheet. To bake, put it in the oven for about 20 minutes and flip it over halfway through. The result: an ultra crispy baked pork schnitzel.
- You can eat baked pork schnitzel as a main dish with any sauce you like and your favorite side dishes (I like this cabbage dish), or you can put it on a sandwich with your favorite toppings. Either way, you can’t go wrong.
Pounding Pork Chops
Pork Cutlet Breading Station
Pork Schnitzel Ready for the Oven
Baked Pork Schnitzel | Super Crispy in the Oven
- 4 boneless pork loin chops about 4 oz each
- ½ cup all-purpose flour
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp chili powder or paprika
- 2 eggs whisked
- 1 cup unseasoned breadcrumbs
- Preheat the oven to 425 degrees.
- Put each pork chop between two sheets of plastic wrap one at a time. Pound the pork chops with a meat mallet until they are about 1/4 inch thick.
- In one shallow pan, mix the flour and spices. In another shallow pan, whisk the eggs. And in a third shallow pan, put the bread crumbs. This will be your breading station. I like to use my round cake pans.
- It’s important to coat all sides of each piece of pork with flour, so shake off any extra. Then dip into the egg mixture to cover each. Finally dip into the bread crumbs to cover each side. Line a baking sheet with a lightly greased wire rack and place the breaded pork schnitzel on top of it.
- Put the pork schnitzel in the oven at 425 degrees for 15 minutes. Flip and bake for another 5 minutes.
- Baked pork schnitzel is so versatile. It’s a great main dish when served with a couple of side dishes. I also love putting the crispy pork on a sub roll and adding sandwich toppings. When you use crispy pork schnitzel from the oven as a base, you can get really creative!