Oven Baked Schnitzel Recipes

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.

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).

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.

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.

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.