Almost no holiday table is complete without meat, and a simple dinner with the family can be decorated with pork schnitzel in the oven. This dish is prepared from any meat, but it is especially juicy and tasty from pork.

Pork schnitzel in the oven - basic cooking principles

The base of the dish is a large piece of meat, about the size of a palm. To make it into a masterpiece, you will need breading and sauce.

Experienced chefs recommend using the back of the carcass for this dish. It is desirable that the piece of meat has layers of fat. The pork fillet is cut across the grain into rectangular slices. The optimal thickness of the piece is one and a half centimeters. Meat of this thickness will be cooked well and will not expand during cooking.

Breading plays an important role. For this purpose, it is better to use coarsely ground crackers and only from white bread. This will allow you to get a thick, crispy crust and maintain the juiciness of the meat.

It is better to prepare breadcrumbs yourself. To do this, the white dry loaf is grated, then the crumbs are placed on a baking sheet covered with parchment and dried in the oven for seven minutes at 100C. Stir and keep in the oven for another five minutes.

The classic recipe involves beating pork. However, you don’t have to do this, but simply make notches all over the surface of the piece with a sharp knife so that it doesn’t shrink during cooking.

The prepared piece of meat is breaded in breadcrumbs, placed on a baking sheet and baked for half an hour. Eggs can also be used as a breading. To make the dish festive, you can place vegetables on the meat and sprinkle it with cheese.

Recipe 1. Pork schnitzel in the oven

Ingredients

pork tenderloin – 600 g;

vegetable oil;

black pepper;

mayonnaise – 100 ml;

spices for pork;

salt;

flour – 120 g.

Cooking method

1. Rinse the pork tenderloin in warm water, dry it with paper towels and cut into 2 cm thick slices.

2. Lightly beat each layer with a kitchen hammer, wrapping it in cling film.

3. Grease the chopped pieces of meat with mayonnaise on both sides and refrigerate for half an hour.

4. Beat the egg into a plate and lightly beat it with a fork.

5. Dredge each piece of pork in flour, then dip in egg and coat in flour again.

7. Sprinkle the meat with oil and place in the oven for about forty minutes.

Recipe 2. Pork schnitzel in the oven with cheese

Ingredients

800 g pork;

salt;

100 g hard cheese;

ground black pepper;

bulb;

Cooking method

1. Rinse a piece of pork, trim off films, veins and excess fat. Dry the meat with napkins and cut into layers one and a half centimeters thick. Lightly beat each layer of pork and wrap it in cling film.

2. Peel the onion, wash it and chop it into rings. Coarsely grate the cheese.

3. Cover the deco with baking paper. Place the chopped pork slices on it. Place onion rings on the meat and cover with mayonnaise. Sprinkle everything on top generously with grated cheese.

4. Place the deco with meat in the oven. Bake the pork schnitzel in the oven for half an hour at 180 degrees.

Recipe 3. Minced pork schnitzel in the oven

Ingredients

350 g pork;

drinking water;

freshly ground pepper;

eggs – 5 pcs.;

large onion;

sea ​​salt;

dry bread – 70 g;

khmeli-suneli.

Cooking method

1. Wash the pork, dry it, cut it into small pieces and twist it through a meat grinder. Fill the stale bun with warm water and leave for seven minutes to soften. Peel the onion and cut lengthwise into medium slices.

2. Grind the bread and onions in a meat grinder. Add to the minced meat and mix.

3. Add an egg to the resulting mass, season everything with salt, black pepper and suneli hops. Now beat the minced meat with your hands until the mass becomes dense and elastic. The base for the schnitzel is ready.

4. Cover the baking sheet with parchment and form the minced meat into four palm-sized schnitzels. Use a spoon to make a hole in each one. Turn on the oven at 180 C.

5. Place the baking sheet in the preheated oven and cook the schnitzels for 20 minutes. Remove the schnitzels from the oven. Carefully crack an egg into each cavity and cook for the same amount of time. Rinse the greens, finely chop them and sprinkle them over the finished dish. Serve with a side dish or vegetable salad.

Recipe 4. Pork schnitzel in the oven with lemon-onion sauce

Ingredients

700 g pork tenderloin;

3 g mixture of peppercorns;

90 ml vegetable oil;

dill and parsley;

sea ​​salt;

sweet paprika;

150 ml broth;

100 ml dry white wine;

bulb.

Cooking method

1. Rinse the pork under running warm water, wipe with a napkin and cut into layers a couple of centimeters thick. Season each slice with salt, paprika and black pepper.

2. Pour oil into a frying pan and heat it. Place the schnitzels in it and fry on both sides for three minutes on each.

3. Cover a baking sheet with foil. Place the fried schnitzels on it and wrap them in foil. Preheat the oven to 90 C and place a baking sheet with schnitzels in it for half an hour.

4. Finely chop the peeled onion and sauté in the pan where the meat was cooked until lightly browned. Wash the lemon, pour boiling water over it, cut it in half and squeeze the juice into the fried onion. Pour in the meat broth and wine. Evaporate the mixture until half is left. Now add honey, peppers and season the sauce with salt and paprika.

5. Place the schnitzels on plates, pour over the lemon-onion sauce, sprinkle with finely chopped herbs and serve with boiled rice, pasta or vegetables.

Recipe 5. Pork schnitzel in the oven under a coat of minced meat and cheese

Ingredients

6 pork schnitzels;

200 g hard cheese;

500 g minced meat;

125 ml dry white wine;

two large onions;

150 ml cream 10%;

half a bunch of parsley;

90 g breadcrumbs;

two eggs;

sea ​​salt and black pepper.

Cooking method

1. Lightly beat the pork schnitzels. Season each slice with salt and pepper.

2. Line a baking pan with baking paper.

3. Peel the onion, rinse and finely chop. Chop the parsley in the same way as the onion. Add everything to the minced meat. Beat in the eggs. Add breadcrumbs, pepper, salt and knead well.

4. Place the prepared minced meat in an even layer on the schnitzels.

5. Combine the cream with wine, stir well and pour this mixture over the schnitzels.

6. Sprinkle cheese shavings generously on top. Place the pork schnitzels in the oven. Cook for 50 minutes at 200 degrees. Serve with a vegetable salad or side dish, pouring the sauce formed during baking on top.

Recipe 6. Pork schnitzel in the oven with cheese

Ingredients

four pork schnitzels;

sea ​​salt;

four tomatoes;

ground black pepper;

125 g processed cheese;

50 g pitted green olives;

30 ml lean oil.

Cooking method

1. Wash the schnitzels under running warm water and dry with a napkin.

2. Fry the meat on both sides, two minutes on each.

3. Place the fried schnitzels in a baking dish. Salt and pepper.

4. Wash the tomatoes, dry them with a kitchen towel and cut them into circles. We cut the olives into rings.

5. Cut the processed cheese into slices.

6. Grease each schnitzel with mayonnaise. Place tomato circles and olive rings on top. Cover everything on top with a plate of melted cheese.

7. Place the pan in the oven, preheating it to 200 degrees. Cook the schnitzels for ten minutes.

Recipe 7. Pork schnitzel in the oven with mushrooms and ham

Ingredients

4 pork schnitzels, 160 g each

young green onions;

sea ​​salt;

80 ml cream;

16 slices of raw smoked ham;

125 ml vegetable broth;

half a stale bun;

30 ml vegetable oil;

150 g minced meat;

bulb;

ground paprika;

75 g grated cheese;

50 g chopped parsley;

150 ml fat sour cream;

100 g champignons;

100 g fresh tomatoes.

Cooking method

1. Wash the pork schnitzels, dry them and cut each in half. Rub the meat with allspice and salt. Grease the baking deco with butter.

2. Place eight schnitzels in the pan. Place two slices of ham on each cut of pork.

3. Cut the bun into pieces and fill with warm water. Soak for five minutes. Then squeeze and mix with minced meat. Pepper and salt. Season with paprika and add parsley. Knead and divide the mixture into eight equal parts. Place on schnitzels, pressing down lightly.

4. Wipe the champignons with a damp cloth. Wash the tomatoes. Finely chop the mushrooms and tomatoes, mix and place on top of the minced meat. Spread sour cream on top and sprinkle with grated cheese. Place in the oven for half an hour and cook at 180 degrees.

5. Finely chop the onion and fry it until transparent. Pour in the broth and cream. Add the remaining sour cream. Season everything with pepper and salt. Place the finished schnitzels on serving plates, pour over the sauce and garnish with finely chopped young green onions.

If the meat is fresh, it is better not to beat it so that the schnitzel turns out juicy.

To ensure a soft and tender schnitzel, cut the pork only along the grain and not across it.

Make several shallow cuts on the surface of the schnitzel with a knife so that it does not lose its shape during cooking.

Bread the pork just before baking, otherwise the crust will become saturated with meat juices and lose its flavor.

You don’t need a lot of time or money to prepare a real Wiener schnitzel from pork: the recipe is quite simple, but if you know some secrets, the dish will turn out well-fried and with a thick, crispy crust.

The classic recipe for making Wiener schnitzel involves using young veal, but chicken, beef or pork will also work. Pork schnitzel will be more juicy and quite tender.

The main thing in meat for schnitzel is the absence of veins and excess fat; the flesh itself should be quite tender. If you decide to cook pork schnitzel in the oven, then it is better to choose pork tenderloin. As a last resort, instead of tenderloin, you can take the pulp or the back of the carcass, but this meat is tougher and therefore will require a long cooking time.

Schnitzel differs from a regular chop in that it has a looser consistency and a crispier crust. The size of a schnitzel is twice as large as a chop, because its diameter reaches 20 cm or more. Therefore, to serve Wiener schnitzel, you need to choose a flat plate of large diameter.

If you decide to make pork schnitzel, the recipe requires the following ingredients (for 3 servings): 600 gr. pork (200 grams per serving), 3 eggs, 160-200 grams. flour, 150 gr. sour cream, 300 gr. breadcrumbs (or 400 grams of white loaf), salt, ground black pepper, dried basil, 200 grams. butter and the same amount of vegetable oil.

It's all in the breading

Breadcrumbs play an important role in preparing pork schnitzel. If they are finely ground - about 0.5 mm, then the dish will turn out tough; they are used for dusting baking dishes. Medium grind crackers, up to 1 mm, are suitable for making cutlets and chops.

To bread the schnitzel, you need to choose coarse crackers - more than 1 mm. They will ensure the juiciness of the meat and a thick, crispy crust.

Such crackers are difficult to find in the store, so it is better to make them yourself. To do this, you will need a white loaf of 400 g, which should yield about 300 g. breading. The schnitzel recipe involves using crackers exclusively from white bread, because... black will make the dish sour. A loaf from yesterday or even the day before yesterday will do.

The crust from the loaf is cut off, the dried pulp is grated so that the size of the crumb does not exceed 5 mm. Then place the crumbs on a baking sheet lined with parchment and place in the oven preheated to 100°C. It is better to place the baking sheet on the middle shelf, simmer for 7-10 minutes, then stir and keep in the oven for another 5 minutes. There is no need to lubricate the parchment with anything!

When the breadcrumbs are ready, remove them from the oven and let cool. The crumbs can turn out to be quite large, so to achieve the desired size, you can simply rub the crackers half-heartedly between your palms. The size of the crumbs should be approximately equal to the size of a match head.

How to prepare meat

Pork schnitzel in the oven should be large in diameter, but a piece of meat is cut in the shape of a cube or parallelepiped. Therefore, we cut a piece of meat weighing approximately 200 grams across the grain. We place this piece with the cut side down, and in the center, parallel to the working surface, we cut the meat into a “book”, that is, without cutting 2-3 cm to the end, we unfold it.

This will result in a wider piece 1.5-2.5 cm thick. Wrap the meat in cling film, leaving space around the edges, because it will become wider when beating. You need to beat the pork for schnitzel exclusively with the flat side of the hammer. After all, if you use the serrated side, the meat will turn into loose mush.

If you don’t have a flat hammer in the kitchen, you can replace it with a rolling pin, frying pan or other suitable available tool. It is better to beat the meat starting from the center, then moving to the edges until the pork is about 0.5 cm thick.

During heat treatment, pork can become fried and shrink, losing its beautiful schnitzel shape. To prevent this from happening, you need to cut the cut meat along the edges. Cuts are made every 3-5 cm, 0.5 cm deep. Then, when frying or baking, the edges of the schnitzel will not curl up, but will simply move slightly to the sides, slightly opening the notches, thereby ensuring the correct flat shape of this Austrian dish.

Making a crispy crust

In order for the schnitzel to be juicy and have a solid crispy crust, you must use lezon.

Lezon is a mixture of eggs with water, milk or cream, in which meat/fish is moistened before breading, so that the crumbs better cover the dish and prevent the meat/fish from frying to a dry state. Leison should not be confused with batter. Batter is a liquid dough in which flour is an essential ingredient. Flour is never added to lezon.

To prepare lezon for pork schnitzel, you need to mix chicken eggs with sour cream with a fat content of 15% at the rate of 2 eggs and 1 tbsp. sour cream for one serving. Add salt to taste, mix the lezon until smooth in a large wide bowl, this will make it easier to dip the schnitzel before cooking.

Pour the flour mixed with spices onto the work surface in a layer of about 1 cm. It is better to add spices to the flour, not the lezon, so that they do not burn, but at the same time impart flavor and aroma to the dish. You can add a little salt to the flour (given that the lezon is already salted), ground black pepper and dried basil. Also, if desired, you can add garlic, paprika, marjoram, dill, savory or other favorite spice that goes well with pork, passed through a press.

Dip the schnitzel in flour with spices on both sides. Shake off excess flour, dip into lezon, and then into breadcrumbs. It is better to dip the beaten meat completely flat, and not in parts, so it is better to lay out the crackers and flour on a wide surface, and the lezon in a wide bowl. Afterwards, place the schnitzel on parchment so that it does not stick to the surface.

The final stage is baking and garnishing

According to the classic Viennese recipe, schnitzel is fried in a frying pan on both sides in a large amount of sunflower oil or pork fat. But this makes the dish difficult to digest. Therefore, if you want to cook a more tender and less fatty schnitzel, you can bake it in the oven.

But regardless of which method of heat treatment of meat you choose, you should consider 1 secret trick that will prevent the breading from falling off the meat during cooking. Before frying or baking, the breaded meat should be wrapped in parchment (the schnitzel will stick to the foil or cling film) and placed in the freezer for 20-30 minutes. During this time you can prepare the side dish.

Place the beaten cold meat, soaked in flour with spices, leisonné and breadcrumbs, on a baking sheet lined with parchment. The parchment should be generously greased with refined vegetable oil; be sure to thoroughly sprinkle the schnitzel with oil on top. Place it in the oven, preheated to 180-200°C, on the middle shelf for 30-40 minutes. After 20 minutes, the schnitzel should be checked: if the bottom cooks faster, it should be turned over.

A classic side dish for Wiener schnitzel is potatoes in any form - mashed, fried, baked whole or in slices, potato salad, etc. Wiener schnitzel is also served with fresh or pickled vegetables, rice or green salad. In the oven, along with the schnitzel (20 minutes before readiness), you can place the champignons on a baking sheet, which you can then serve as a side dish.

Schnitzel should not be topped with broth, mayonnaise, ketchup or sauces, as this will only kill the flavor of the spiced meat. The schnitzel is served on a large plate and garnished with a slice of lemon and green celery.

Step-by-step recipes for cooking pork schnitzel in the oven and various options - classic, quick, with onions, zucchini, in marinade

2018-06-26 Galina Kryuchkova

Grade
recipe

1604

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

14 gr.

25 gr.

Carbohydrates

5 gr.

307 kcal.

Option 1: Recipe for classic pork schnitzel in the oven

Schnitzel is a large and very thin piece of meat. The dish belongs to Austrian cuisine. Its distinctive feature is juicy and soft meat in a crispy crust. Initially it was prepared from veal, and then from pork and poultry. Usually the back part of the carcass is used, cut across the grain, sometimes lightly beaten, breaded and fried.

Try cooking a classic Austrian pork schnitzel in the oven on a baking sheet with fat. Products are indicated for three servings.

Ingredients:

• 480 gr. pork;
• 1 egg;
• 45 gr. crackers;
• 50 gr. fat;
• Salt;
• Pepper.

Step-by-step recipe for classic schnitzel in the oven

Take part of the loin. Cut across the grain. Trim the edges. If you don’t get thin slices 5 mm thick, then you’ll have to lightly beat them off with a hoe.

Beat the egg with salt.

Pour the crackers into a flat plate.

Place three plates next to each other: with meat, beaten egg and breadcrumbs.

Turn on the oven. Take out the pan and pour the fat onto it.

Take one piece of meat and add salt. Moisten with egg and sprinkle with breadcrumbs.

Spread the schnitzel on a baking sheet.

Repeat the previous two steps with the remaining pieces of meat.

Place the pork schnitzel in the oven.

Check the condition of the schnitzel after about seven minutes. If a crust has formed on the bottom, then it’s time to turn it over.

After five minutes, check how the other side is cooked.

Leave the pork schnitzel in the oven for a few minutes. Let it steam slightly and cool.

Slice the pickles. Make a salad of sauerkraut with lingonberries. Prepare the potatoes. Place the schnitzel on a separate flat plate.

Option 2: Quickly cook pork schnitzel in the oven

What could be more satisfying than pork schnitzel from the oven? Prepare this nutritious meal in 10 minutes, eat and relax to your health. Products are indicated for 1 serving.

Ingredients:

• 200 gr. loins;
• 5 gr. flour;
• 1 egg;
• 10 gr. crackers;
• 2 potatoes;
• 3 champignons;
• 15 gr. fat

How to quickly cook pork schnitzel in the oven

Pour water into the kettle and boil.

Turn on the oven.

Peel the potatoes, cut them and pour boiling water over them.

Place a baking sheet on the table. Spread a piece of foil on it, fold the edges up.

Grease the foil.

Cut a thin layer of loin.

Beat the egg.

Place flour and breadcrumbs on a cutting board.

Sprinkle the schnitzel with salt and pepper, dip in flour, moisten with egg and roll in breadcrumbs.

Transfer the pork schnitzel to the oven on foil.

Place potatoes and mushrooms around the edges.

After five minutes, the meat and vegetables need to be turned over and fried again.

Serve schnitzel with mushrooms, potatoes, chopped fresh vegetables and sour cream sauce.

Option 3: Pork schnitzel in the oven with onions, zucchini and tomatoes

Prepare thin layers of pork, bread and fry. In the released juice remaining after frying the meat, stew the vegetables, which will be an excellent addition to the main dish. You will need an oven and a frying pan without a plastic handle. Products are indicated for two servings.

Ingredients:

• 290 gr. pork;
• 80 gr. Luke;
• 200 gr. zucchini;
• 160 gr. tomato;
• 40 gr. greenery;
• 29 gr. fat;
• 1 egg;
• 30 gr. crackers;
• Salt.

How to cook

Trim and pound the pieces of pork.

Bread each piece in egg and breadcrumbs.

Melt a piece of fat in a cast iron skillet.

Quickly fry each schnitzel on both sides.

Chop the onions and tomatoes into rings.

Remove the skin from the zucchini and then cut into cubes.

Fry the zucchini and onions in the fat remaining in the pan.

Remove pan from heat. Place the tomatoes there.

Place two schnitzels on top of the vegetables.

Place the frying pan in a hot oven (200 degrees) for about ten minutes.

Remove the pan with steamed vegetables and pork schnitzel from the oven. Sprinkle with chopped herbs and serve with sauces.

Option 4: Marinated pork schnitzel in the oven

First marinate thin pieces of pork in mayonnaise with pepper and garlic, and then bread and fry. You will need cling film and foil portion forms. Products are indicated for ten servings. You can cook a couple of servings at once and put the rest of the meat in the freezer.

Ingredients:

• 1500 kg of pork;
• 200 gr. mayonnaise;
• 1 head of garlic;
• 5 gr. white and black pepper;
• 3 eggs;
• 100 gr. fat;
• 150 gr. crackers;
• Salt.

Step by step recipe

I advise you to take a loin or ham. Cut a piece of meat across the grain.

Crush the garlic. Prepare a mixture of pepper, salt, garlic and mayonnaise.

Coat each piece with marinade and wrap in cling film.

Place the schnitzel that you will cook today on the shelf in the refrigerator. Place the rest of the preparations in the freezer.

After 25 minutes, prepare the breadcrumbs, beat the eggs and remove the meat.

Unfold the film. Brush each schnitzel with egg and dip in breadcrumbs.

Grease a baking sheet. Transfer all the pork schnitzels to the oven (200 degrees).

After 15 minutes, turn the meat over and continue frying until done.

Serve schnitzel with boiled potatoes and vegetable salads. There is another interesting option for making semi-finished products: bread all the marinated schnitzels, then wrap them again in film and place them in the freezer for storage.

Option 5: Pork liver schnitzel in the oven

Ingredients:

• 150 gr. pork liver (for 1 serving);
• 15 gr. flour;
• 30 gr. sour cream;
• 1 egg;
• 20 gr. crackers;
• 1∕ 2 onions;
• 10 ml lemon juice;
• 50 gr. fat;
• Salt.

Step-by-step instruction

Cut the liver into thin slices. Pre-cut the bile ducts and film.

Cover the top with film and beat lightly.

Coat the liver pieces with sour cream and place in the refrigerator.

Chop the onion and sprinkle with lemon juice.

Beat the egg with salt.

Dip each piece first in flour, then in egg and then in breadcrumbs.

Place the liver on a cutting board. Place it back in the refrigerator to allow the breading to dry.

Prepare a baking sheet: wash, wipe dry, grease. Preheat the oven to 220 degrees.

Place on a hot baking sheet with fat.

Quickly fry the breaded pieces of liver on one side and the other.

To further prepare the pork schnitzel in the oven, you will need lower heat.

Place onion on breaded and fried liver. Close the oven door. After 15 minutes, check the readiness by piercing the surface of the schnitzel with a wooden straw.

The liver can be pre-soaked in milk to remove the bitterness. The liver is fried quickly and over high heat, and then steamed until cooked. Usually served with sour cream.

Option 6: Lazy pork schnitzel in the oven

You will need minced meat and new bags. A dish made from minced meat is softer and juicier. It is convenient for elderly people and children to eat. And in appearance the product looks like a schnitzel made from a whole piece of meat.

Ingredients:

• 300 gr. minced pork for three servings;
• 1 egg;
• 15 gr. buckwheat flour;
• 6 tbsp. l. crackers;
• 10 ml cream;
• 1 onion;
• 1 tomato;
• Salt.

Step-by-step instruction

Place minced pork in a bag. Tie the top in a knot. Raise it 20 centimeters above the table and throw it. Beat the minced meat in this manner about ten times.

Add spices to the minced meat and stir.

Transfer the minced meat into clean bags. Level it so that you get plates about one centimeter thick. The size of the future schnitzel is approximately ten by five centimeters.

Carefully transfer the preparations to the freezer.

Beat the egg with cream.

Remove the frozen minced meat slabs from the bags. Dip each one into the egg and cream mixture.

Stir together white crackers and buckwheat flour.

Roll each schnitzel in breadcrumbs and flour.

Transfer the pieces to a cutting board or flat plate. And put it in the freezer for 30 minutes.

Heat a baking tray and grease it with fat.

Place your preparations on a hot baking sheet.

Fry the product on both sides.

Place the schnitzel in a deep frying pan or saucepan.

Layer onion rings and tomatoes there too.

Pour 20 ml of water into the bottom of the saucepan. Cover with a lid and steam over low heat.

Serve this soft and tasty schnitzel with sour cream, stewed mushrooms and boiled potatoes.

Option 7: Original pork schnitzel in the oven

To get really juicy and soft pork, choose a piece with layers of fat.

Ingredients

• 500 g pork;
• 50 g breadcrumbs;
• salt and pepper;
• 40 g butter;
• 30 g flour;
• 1 egg.

Step-by-step recipe for classic pork schnitzel in the oven

We cut the piece into three plates across the grain. Cover with a bag or take cling film and tap with a hammer. At the end we should get a thin but whole chop without holes. We process all the meat, sprinkle with salt and pepper.

Beat the egg with a fork. Place the flour in one bowl, and pour the breadcrumbs into another bowl or just onto a cutting board. Coat a small baking tray or mold with oil. You can cook pork schnitzels on foil, but in any case we use fat.

Dredge the meat in flour, dip in the egg, then generously sprinkle with breadcrumbs. Press down so they don't come off. Place the schnitzels in baking trays with butter,

We put our dish in the oven. Be sure to preheat the oven in advance, temperature 220 degrees. Cook for 15 minutes, then carefully pull out the pan, pry the pork with a fork and turn it over to the other side. Bake for about the same amount of time.

Transfer the finished schnitzels to a plate and add pickles and mushrooms. Boiled potatoes or mashed potatoes, a sprig of herbs would not be out of place. You can serve schnitzels with any sauces: ketchup, tartar, mayonnaise, cheese or teriyaki.

You don’t have to cover the pork with film when beating, but in this case splashes will fly and there is a greater chance of tearing through a thin piece of meat.

Option 8: Quick recipe for pork schnitzel in the oven

A combined and very fast way to prepare delicious pork schnitzels in the oven. In order for everything to work out without delaying the process, immediately turn on the oven at 200 degrees and let it warm up. This recipe for schnitzel without eggs with milk can be used to moisten the pieces of cream.

Ingredients

• 450 g pork;
• 7 spoons of milk;
• spices;
• 0.5 tbsp. crackers;
• 3 tablespoons of grated cheese;
• 50 ml oil.

How to quickly cook schnitzels in the oven

We cut a piece of washed pork across the grain into three layers of approximately equal size. Beat with a hammer, add salt, you can pepper or use meat seasonings.

Dip the pork in milk and then coat it in breadcrumbs. We make a thick fur coat. Place in heated oil and fry for a minute on one side, then turn over, remove the pan from the heat, and place in the oven. Be sure to unscrew the handle.

We wait 7-8 minutes, remove the finished schnitzels from the oven. It was just time to set the table, put side dishes, vegetables, and herbs on plates.

The recipe does not indicate the type of oil, you can choose at your discretion, but butter can burn, this must be taken into account; it is not used in its pure form for frying.

Option 9: Pork schnitzel in the ministerial oven

Option for a chic dish with pork schnitzel in the oven. In addition to meat, you will need potatoes and cheese. So that everything has time to prepare, we strictly follow the recipe.

Ingredients

• 0.8 kg pork;
• 4 potatoes;
• 120 g cheese;
• 4 tablespoons of mayonnaise;
• 1 tbsp. breadcrumbs;
• spices;
• 2 eggs;
• frying oil;
• 1 onion.

How to cook

Cut the pork into centimeter-sized layers. Next, we lay them out in one layer and beat them in the standard way. Salt and pepper the pork.

Beat the eggs. We dip the meat, shake off any excess droplets from the schnitzels, dip them one at a time in breadcrumbs, roll them, and then immediately place them in a hot frying pan. Fry in oil for a minute on one side and the same on the other, transfer to a baking sheet, place in one layer.

Cut the onion into very thin cubes and add all the schnitzels. Peel the potatoes and cut them into slices no thicker than two millimeters; you can use a grater. Place the potatoes overlapping on the schnitzels with onions, lightly sprinkle with salt and grease with mayonnaise.

Place the ministerial schnitzels in the oven and bake for 25 minutes at 180 degrees. There is still time to cut the cheese into thin slices, but you can grate it as you like. We also prepare herbs to decorate the dish, pickles or fresh vegetables.

Remove the schnitzels with potatoes from the oven and cover with cheese. Return, heat for another five minutes or just let the cheese melt without frying. Transfer to plates and immediately, before the pork has cooled, serve the dish.

If you don’t like the taste of onions, then you can sprinkle garlic between the schnitzel and potatoes, put a slice of tomato or pickled cucumber, it turns out delicious with mushrooms, the champignon does not need to be fried, we use it raw.

Option 11: Pork cheese schnitzel in the oven

Even pork that is not very young or has been frozen is ideal for this recipe. Thanks to the special marinade, the meat softens very well, is filled with flavor, and the result is a royal dish. We choose hard cheese, as it will be used for breading.

Ingredients

• 70 g crackers;
• 600 g pork;
• 100 ml soy sauce;
• 50 g flour;
• egg;
• 100 g hard cheese;
• 20 g mustard;
• 0.3 tsp. pepper;
• 30 ml oil.

Step by step recipe

Combine mustard with the recipe amount of soy sauce, add ground pepper, but you can add a little adjika. Stir, this will be a marinade.

Cut the meat into centimeter-sized slices, beat them and pour in soy marinade. Leave for at least half an hour, but it’s better to let it sit for a couple of hours so that the pork is well soaked.

Preparing the breading. Grate the cheese into fine shavings and combine with crackers. It is important to use white bread breading. Separately, beat the eggs in a plate. They are needed so that the breading sticks and the schnitzel is covered with a fluffy coat.

Remove the schnitzels from the marinade, squeeze them out, roll them in flour, then dip them in the egg, and then in breadcrumbs. Place the coated meat on a baking sheet coated with oil.

Cook the schnitzels in the oven for 15 minutes at 200 degrees, then turn them over, keep them for another 5-8 minutes, take them out, add side dishes, and serve.

The breading can be prepared not only with cheese, but also with sesame seeds, adding walnuts, sometimes crackers or corn flakes are used instead of crackers, but it must be without sugar and glaze.

Option 12: Pork schnitzel in the oven with champignons

There are different options for cooking schnitzel in the oven with mushrooms, but here is one of the simplest options with raw champignons and tomatoes. You can also use pickled mushrooms for the filling, it will also turn out delicious.

Ingredients

• 500 g pork;
• 1 tomato;
• 6 spoons of crackers;
• 120 g cheese;
• egg;
• frying oil;
• 80 g champignons;
• spices.

How to cook

We cut the pork into plates and beat it in the classic way, getting large and thin pieces. Lightly sprinkle with salt. Beat the egg, measure and pour the crackers into a plate. Immediately turn on the oven and let it warm up.

Let's make the filling. Cut the tomato, remove the seeds, and chop the pulp into small cubes. Chop the champignons and add grated or chopped cheese to them, stir. You can add herbs here or add garlic and pepper.

Soak the meat in the egg and roll in breadcrumbs. Heat the frying pan, lay out the schnitzels and fry, but only on one side. Place the raw side down on a baking sheet; it will crisp up as it cooks in the oven.

We put the filling of cheese, mushrooms and tomatoes on the toasted side of the schnitzels, then immediately send them to bake in the oven, cook for about 15-18 minutes, this will be enough.

Schnitzel can be prepared not only from meat, but also from pork liver. It also goes well with breading, potatoes, cheese, eggs and other ingredients. It’s just important not to overexpose the liver in the oven, this product quickly becomes hard and dries out.

Pork schnitzel is a masterpiece of classic Austrian cuisine. This is a chop covered with a crispy, flavorful crust.

Initially it was prepared from veal, but now this dish has many variations from almost any type of meat. And although his homeland is Austria, he has long won fans around the world.

Schnitzel can decorate any holiday feast. There is no shame in serving it for a birthday, wedding or reception. At the same time, schnitzel will become a dish for a warm family dinner.

It will take about 1.5 hours to prepare pork schnitzel.

This recipe makes the meat spicy and juicy. The crispy breading acts as a shell that keeps all the good stuff inside.

For it we will need:

• pork neck – 0.5-0.7 kg;
• chicken eggs – 2 pcs;
• water – 2 tbsp. l;
• salt, black pepper;
• breadcrumbs;
• garlic – 1-2 teeth;
• onion – 1 piece;
• flour;
• refined sunflower oil.

Preparation:

1. Take a good piece of neck, it’s good if it is marbled with thin layers of fat. Wash and dry the meat, then cut across the grain as for chops. The thickness of the pieces should be 1.5 cm.
2. Place the meat on the board. Sprinkle with pepper and salt. Cover with cling film and beat well.
3. Grind the onion and garlic in a blender. Rub the resulting gruel onto the chops and set aside for 15 minutes to marinate.
4. Prepare the breading. To do this, take dried white bread without crust and grate it on a fine grater or grind it in a blender. You can take fresh bread, grind it into crumbs and lightly dry it in the oven.
5. Take two flat plates. Pour flour into one, crackers into the other. In order for the breading to stick, you need a mixture of water and eggs - lezon. Break 2 eggs into a deep bowl, add a pinch of salt and 2 tablespoons of water, beat with a fork.
6. Dip each chop in flour, then dip in lezon, and then in breadcrumbs.
7. Heat a frying pan with sunflower oil. Carefully place the schnitzels in the pan and fry for 5-7 minutes on both sides.
8. After frying, place the finished schnitzels on a paper towel to remove excess oil.

Pork schnitzel can be served with a side dish of potatoes, vegetables, or as a separate dish. It goes well with either red tomato sauce or sour cream with garlic.

Even selective gourmets will enjoy the dish. It turns out tasty, satisfying and very appetizing to look at.

Required:

• pork pulp – 0.6 kg;
• cold water - 2 tbsp. l;
• chicken egg – 1 piece;
• salt, spices for meat;
• white bread crackers;
• Wheat flour;
• mayonnaise;
• Refined sunflower oil.

Preparation:

1. Wash the meat and dry with a napkin. Cut into flat pieces 1.5-2 cm.
2. Use a sharp knife to score the entire area of ​​the chops. Sprinkle with salt, spices and grease with mayonnaise. Place in the refrigerator for 30 minutes.
3. In a deep plate, beat the egg with water and a pinch of salt - lezon. Sprinkle flour and breadcrumbs into two plates.
4. Dip each schnitzel in flour, leisonne and breadcrumbs. Place on a greased baking sheet and place in an oven preheated to 200°C.
5. Bake for 40-45 minutes.

Chopped schnitzel can be a good alternative to the classic schnitzel made from a whole piece of meat. This recipe will come in handy if you find the meat is not quite suitable for frying chops from it. It is convenient to eat without a knife.

Required:

• pork – 0.6 kg;
• salt pepper;
• eggs – 1 piece;
• flour – 0.03 kg;
• crackers – 0.05 kg;
• vegetable oil.

Preparation:

1. Wash and dry the pork. Place on a board and cut into 1x1 cm cubes. Then cover with film and beat lightly.
2. Place the chopped meat in a bag. Add flour, salt and pepper. Shake well so that they are evenly distributed throughout the meat.
3. Place the pork in a bowl and crack in the egg. Form the mixture into oval “chops” and roll in breadcrumbs.
4. In a well-heated frying pan, fry the chopped schnitzels in enough oil for 5-7 minutes on each side.

Schnitzel with cheese and tomatoes

As the main dish on the holiday table, you can prepare an elegant schnitzel with cheese and tomatoes. None of the guests can remain indifferent to such a treat.

• pork tenderloin – 0.7 kg;
• egg – 1 pc;
• flour – 0.5 cups;
• cold water – 2 tbsp;
• salt, spices;
• mayonnaise;
• hard cheese with a fat content of at least 50%;
• tomatoes – 2 pcs.

Preparation:

1. Wash and dry the tenderloin. Cut across the grain into 1.5 cm thick pieces.
2. Gently beat with a hammer and rub with salt and spices. Coat each chop with mayonnaise.
3. Prepare lezon and flour for breading.
4. Dip the meat first in flour, then in lezon and again in flour. Place on a baking sheet and place in an oven preheated to 200. Bake for 30 minutes.
5. Remove the schnitzels from the oven, lightly brush each with mayonnaise, and top with chopped tomato and grated cheese. Return to oven for another 10 minutes.

Each of these recipes is a combination of simplicity and sophistication.

A true classic that came to Russia from Austria, schnitzel has undergone a number of changes over the several centuries of its existence, depending on the country borrowing the recipe. Even in Russia there are various options for preparing this dish, which use different ingredients, which makes schnitzel not only an everyday food, but also a festive one.

Despite the different preparation options, the essence of pork schnitzel remains the same - the dish is a specific version of the cutlet. The name comes from the word “schnitzel”, which means “to cut”. That is why only selected meat is used for cooking - soft tenderloin. Such a tender part cooks very quickly, but the dish itself, when properly prepared, remains very tender and satisfying.

Classic recipe for pork schnitzel baked in the oven

The basis of any schnitzel is a good piece of pork tenderloin, breading and a great sauce. According to the original recipe, the meat needs to be beaten before breading, but this step can be neglected if you go over the top layer with a knife and make cuts.

Pork schnitzel with cheese in the oven

This dish has a delicate and slightly spicy taste. You can use absolutely any type of cheese in the recipe: Dutch, Maasdam, Russian and even mozzarella. Each of them will give the dish its own special flavor. Schnitzel with cheese is quite simple to prepare.

Cooking time: about an hour.

Nutritional value: 385 kcal.

1. Cut the pork across the grain. Rinse it, dry it with a towel and wrap it in cling film. Take a kitchen hammer and lightly beat the meat.
2. Pass the garlic through a press and mix it with spices. Rub this mixture onto both sides of the meat.
3. Grate the cheese on a small grater, beat the egg. Add grated cheese to the egg mixture and mix everything.
4. Dip a piece of schnitzel in flour, then in the egg-cheese mixture and again in flour. For a more pleasant crust, you can fry the schnitzel in a frying pan until a crust appears, and then put it in the oven or immediately place it on a baking sheet and put it in the oven at 200 for half an hour.

Recipe with egg

An original pork schnitzel that looks very beautiful on the table if you carefully break the egg without damaging the yolk.

Cooking time: 70 minutes.

Nutritional value: 312 kcal.

1. Trim the white bread from the crusts, leaving only the crumb. Soak in milk.
2. Chop the pork into small pieces. Peel and chop the onion.
3. After about 10 minutes the bread will soften, after which you can mix it with the pork. Season with salt and spices.
4. Mash all the minced meat well until smooth. Each schnitzel will require about 200 grams of minced meat. Place it on a baking sheet, creating a cutlet shape. Using a spoon, make a medium sized well in the center of the cutlet.
5. Cook for about 20 minutes in the oven (temperature 200 degrees). At this time, you should grate the cheese. After 20 minutes, remove the baking sheet from the oven, place the egg in the cavity and sprinkle with cheese. If desired, you can add herbs for taste. Continue cooking for the same amount at the same temperature.

How to cook schnitzel stuffed with mushrooms and ham

Mushrooms and ham go perfectly with pork, making the dish even more satisfying. Ideal for men who love to eat delicious food.

Ingredients	Weight
Pork	450 g
Cream	80 ml
Raw smoked ham	200 g
Vegetable broth	125 ml
Stale bun	50 g
Minced pork	150 g
Bulb onions	1 piece
Cheese	80 g
Sour cream	150 g
Champignon	100 g
Tomatoes	100 g
Fresh dill and parsley	By bunch
Spices and salt	Taste

Cooking time: 50 minutes.

Nutritional value: 410 Kcal.

1. Cut the pork into schnitzels, rinse them and dry them with a paper towel. The pieces should be small, there should be 8 pieces in total. Rub the meat with spices and salt, brush with a small amount of oil.
2. Cut the ham into 116 pieces. Place the schnitzels on a baking sheet and place a couple of pieces of raw smoked ham on each piece of meat.
3. Cut the bread bun into small pieces, fill them with water and leave for about 5 minutes. Squeeze the bread out of the water and mix with minced pork, season everything and add fresh herbs, cut into small pieces. Mix the minced meat thoroughly and divide into 8 equal parts. Place each of them on the schnitzels and press down lightly.
4. Wash the champignons and dry with a napkin. Cut the tomatoes and mushrooms into small pieces and then place them on the minced meat. Grease everything with a layer of sour cream and sprinkle with grated cheese. Cook in the oven for about half an hour (180 degrees).
5. While the meat is cooking, make a delicious sauce. For it, finely chop the onion and fry it in a frying pan until transparent. Add broth and cream, remaining sour cream. Season everything and simmer until it becomes a sauce.
6. When the schnitzels are cooked, divide the dish into portions and pour the prepared sauce over them.

It is better to take meat from the back of the carcass. This tenderloin has layers of fat.

You need to cut a piece of one and a half centimeters. This thickness is most optimal for uniform roasting.

For details of how to prepare pork schnitzel baked in the oven, watch the video below:

Breading almost always plays a decisive role in the texture of the schnitzel. It is best to use homemade crackers made from white bread or a coarse loaf, which will make the meat crust crispy and retain the juice inside. Just replace flour with them for a tastier dish.