This oven-baked schnitzel is a simple recipe perfectly suitable for chicken, pork or turkey schnitzel.
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How to bake schnitzel?
This is a simple recipe for baked schnitzel, perfect to serve as a burger or the traditional German way with fries or German potato salad and lemon wedges. Great for making chicken, pork, or turkey cutlets.
This is basically the same recipe as the German hunter 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, and I 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 not have spotted the difference between the two kinds if someone else had served me the two without telling me which one was fried and which one was baked.
Can you bake schnitzel instead of frying?
Definitely. This is an updated post from 2016. I make schnitzel very often, and I bake it most of the time. And it is always great! If you like to fry them, check out this Turkey Schnitzel recipe.
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 it 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.
- You can also 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 and fry 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 to take a shower and change all your clothes after you're finished with cooking.
Ingredients
- For this recipe, I halved the normal-sized pork pieces because I wanted 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 also add dried herbs to the breadcrumb mixture. 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 German cabbage salad.
- You can add a typical German sauce, like the Jäger-Sauce (Hunter's sauce with mushrooms) or bell pepper sauce.
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
- Wiener Schnitzel
- Chicken Schnitzel with Ham and Cheese
- Chicken Schnitzel in Pancake Batter
- Chicken Schnitzel with Potato Crust
- Katsu Sando with Tonkatsu Sauce
Do you like this recipe?
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Baked Schnitzel (Chicken, Pork or Turkey)
Ingredients
- 8 small pork schnitzel or 4 larger ones, Note 1
- fine sea salt and pepper
- 2 eggs
- ⅔ cup dried breadcrumbs or more if necessary, Note 2
- ¼ cup Parmesan freshly grated, Note 3
- 3-4 tablespoons olive oil
- 1 teaspoon sweet paprika
Instructions
- Preheat the oven to 425°F/ 220°C.
- Tenderize schnitzel: 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.8 small pork schnitzel +fine sea salt and pepper
- Breading station: Lightly beat the eggs in a shallow bowl. Mix the breadcrumbs and the Parmesan in another large shallow bowl. 2 eggs + ⅔ cup dried breadcrumbs/ 70 g + ¼ cup Parmesan/ 30 g
- Mix the olive oil and the sweet paprika powder in a small bowl.3-4 tablespoons olive oil + 1 teaspoon sweet paprika
- 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.
Notes
- Schnitzel size: About 50 – 70 g/ 1.7 – 2.4 oz each – small to serve in a burger bun, for instance.
The schnitzels can 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 recommendable.
- Breadcrumbs: Regular breadcrumbs or panko breadcrumbs.
- The nutrition is calculated for pork schnitzel.
Marvellina | What To Cook Today says
Schnitzel,Pretzel buns, and me are like super best friends !!!!!!! 🙂
Cheyanne @ No Spoon Necessary says
Schnitzel is scrumptious and I love that these aren't fried in tons of oil, yet still crispy! This burger looks insanely delicious! Cheers!
sue|theviewfromgreatisland says
A schnitzel series? What fun!! And the burger is ingenious 🙂
Anu - My Ginger Garlic Kitchen says
Ooooh, baked dishes are one of my favorites. I am sure gonna try this genius method of yours! Love this for spring!!
allie @ Through Her Looking Glass says
What gorgeous schnitzel, Adina! I am so surprised at the oven baked method and how much easier it is but achieves the same delicious schnitzel. I will definitely go the oven baked route now that I know it works. Pinning this!!!
Kathryn @ Family Food on the Table says
They look perfect and I love that they are baked instead of fried 🙂 Healthier and less fuss - total win! Need to make up some of these burgers soon!
All That I'm Eating says
I'll need to try your baking method, this sounds brilliant!
Denise Browning says
My husband is crazy for pork schnitzel and served in a pretzel bun like a burger... Oh, I am sure he would love it even more.
Meghan | Fox and Briar says
I much prefer baking to frying as well, so much less fuss! I have never made schnitzel before, but this looks so good!
Adina says
Thank you, Meghan. 🙂
Chris Scheuer says
This looks wonderful Adina. I so with you about frying, I can't stand the mess and smell that permeates everything. This looks just as good!
Adina says
The smell is the worst, isn't it? Lingers everywhere for days...
Monica says
You and your family eat so well, Adina!!
Adina says
🙂 🙂
Angie@Angie's Recipes says
Haven't had a schnitzel in a long while...this looks really inviting!
Adina says
Thank you, Angie, I am glad you like it!
Jennifer @ Show Me the Yummy says
Yessss! These look amazing!! LOVE schnitzel! 🙂
Adina says
Thanks, Jennifer
Kathy @ Beyond the Chicken Coop says
Baking the schnitzel is a great idea! I also love that you made these into a burger. I love the crunch that you'd get from the schnitzel!
Adina says
It was a really good combination.
Kate @ Framed Cooks says
Schnitzel has been on my must-learn-to-make list for literally YEARS! Can't wait to try yours - love the burger version!
Adina says
I hope you try it, Kate, it is much easier than it looks... 🙂