Oven-baked schnitzel – a simple recipe perfectly suitable for chicken, pork or turkey schnitzel.
How to bake schnitzel?
A simple recipe for baked schnitzel, perfect to serve as a burger or the traditional German way with fries or potato salad and lemon wedges. Great for making chicken, pork, or turkey cutlets.
Another schnitzel recipe, basically the same recipe as the pork schnitzel with a pretty important difference (for me at least). Although using the same ingredients and achieving the same end result, these meat pieces are not fried in lots of oil, they are just brushed with very little oil and baked.
I was a bit skeptical in the beginning, didn’t really believe that I could achieve the same crispiness and nice golden color by just baking the schnitzel, but – surprise, surprise – it works!!!
I would have not spotted the difference between the two kinds if someone else would have served me the two without telling me which one is fried and which one is baked.
Can you bake schnitzel instead of frying?
Definitely. This is an updated post from 2016. I have never fried any schnitzel ever since. I make schnitzel very often and I always bake it. And it is always great!
Advantages of baking:
- The big advantage of baking a schnitzel instead of frying it is obviously the fact that you would not have to use and then eat so much fat.
- But another huge advantage in my eyes is the “cleanliness” of this method. No more splutter and fat everywhere, no frying smell filling every corner of your house.
- And you can place all of your meat on one baking tray and put it in the oven, instead of having to stay in front of the stove, frying the pieces only two at a time. This would allow you to make a larger amount of schnitzel for guests, for instance.
- And no more need of taking a shower and changing all your clothes after you’re finished with cooking.
- For this recipe, I halved the normal-sized pork pieces, because I wanted to have smaller pieces that would fit into a bun.
- I baked the breaded meat for about 15-18 minutes if they are larger increase the baking time slightly.
- I always check by cutting one of the meat cutlets in the middle.
- You can use this same method to make chicken or turkey schnitzel, for instance, in this case, the cooking time will also be shorter, check after 12-14 minutes already.
- The Parmesan is recommendable but still optional. If you don’t have it, leave it out.
- You can use regular breadcrumbs or panko breadcrumbs.
- You can add dried herbs to the breadcrumb mixture as well. Try a mixture of Italian herbs or some oregano, thyme, or rosemary.
How to serve?
- The traditional German way to serve a schnitzel is with fries or potato salad.
- As vegetable side dishes, you can have a green salad, cucumber salad, or (my favorite) white cabbage salad or the German cabbage salad.
- And you can add a typical German sauce, like the Jäger-Sauce (Hunter’s sauce with mushrooms) or Zigeuner-Sauce (Gypsy Sauce with peppers).
To serve as a burger, you will need:
- 4 buns of choice, halved horizontally
- 1 large tomato, thickly sliced
- 1 large piece of cucumber, sliced
- 1 red onion, sliced
- some rocket or other salad leaves
- 4 small cheese slices
- some chili sauce or ketchup
Halve the buns horizontally, smear some chili sauce or ketchup on the lower half and top with schnitzel, vegetables, cheese, and salad. Place the second bun half on top.
More Schnitzel recipes?
- 8 small pork schnitzel or 4 larger ones (See note 1)
- fine sea salt and pepper
- 2 eggs
- 60 g/ 2.1 oz/ 2/3 cup dried breadcrumbs (or more if necessary) (See note 2)
- 30 g/ 1 oz/ ¼ cup Parmesan, freshly grated (See note 3)
- 3-4 tablespoons olive oil
- 1 teaspoon sweet paprika
- Preheat the oven to 220 degrees Celsius/ 425 degrees Fahrenheit.
- 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.
- 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.
- Dip the schnitzels in the beaten eggs, then coat them with the breadcrumb-Parmesan mixture.
- 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.
- 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.
- About 50 – 70 g/ 1.7 – 2.4 oz each – small to serve in a burger bun, for instance.
The schnitzels can definitely be larger (about 100 – 150 g/ 3.5 – 5.3 oz), and the baking time will not change drastically, as they all should be thin.
- The Parmesan is optional but definitely recommendable.
- Regular breadcrumbs or panko breadcrumbs.
- Nutrition is calculated for pork schnitzel.
Nutrition Information:Yield: 4 Serving Size: 2 small or 1 large schnitzel
Amount Per Serving: Calories: 595Total Fat: 39gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 152mgSodium: 626mgCarbohydrates: 29gFiber: 2gSugar: 2gProtein: 30g
Nutrition information isn’t always accurate.