Baked Schnitzels Recipes
OVEN BAKED SCHNITZEL
Easy to put together earlier in the day then pop in oven 30mins before needed. You could call this Pizza Style Schnitzel!!! Makes a great change from crumbed. You could also use chicken or pork schnitzels in place of beef.
Provided by Jen T
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 227.3, Fat 14, SaturatedFat 8.7, Cholesterol 36.2, Sodium 823.1, Carbohydrate 14.1, Fiber 2, Sugar 5.4, Protein 12.9
SHEET-PAN CRISPY PORK SCHNITZEL
Schnitzel is a way of preparing thin slices of meat by breading and frying them until crisp. While the popular Viennese dish is traditionally made with thinly pounded veal, here, pounded pork cutlets are breaded and baked on a sheet pan - rather than fried in a skillet - until golden for an easy weeknight meal. The key to perfectly brown breadcrumbs is the addition of a few dollops of mayonnaise, which helps the coating crisp up during baking. A tangy salad offers fresh and bright notes that balance the rich pork. Look for whole hearts of palm (cylinders rather than sliced) for their firmer texture; the vegetable has a delicate flavor similar to artichokes, with a crunchy-creamy consistency.
Provided by Kay Chun
Categories dinner, meat, main course
Time 40m
Yield 4 Servings
Number Of Ingredients 14
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.
BAKED SCHNITZELS
Make and share this Baked Schnitzels recipe from Food.com.
Provided by Laka
Categories Pork
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Flatten pork schnitzels using a rolling pin or meat mallet to an even thickness (the more tender, the more better).
- Combine flour and salt and pepper on one plate. On another plate mix breadcrumbs, lemon zest, parmesan and thyme.
- In a bowl scramble the eggs with the mustard.
- In assembly line fashion, dredge the schnitzels in the flour first, shake off any excess. Move on to the eggs and then the breadcrumbs. Place on a baking sheet lined with parchment paper or silicon sheet. Bake in an oven at 220°C for about 15-25 minutes.
- Serve with lemon slices.
Nutrition Facts : Calories 407.4, Fat 11.7, SaturatedFat 4.4, Cholesterol 197, Sodium 1324.7, Carbohydrate 54.1, Fiber 3.8, Sugar 4.1, Protein 20.5
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