Oven baked pork schnitzel is lower in fat than the traditional fried schnitzel but they taste just as good. Made from tender pork loin coated in a crisp lightly spiced breadcrumb coating these make an ideal family mid-week meal.
- Cheap and Cheerful
- Lower Fat
- Family Favourite
Oven baked pork schnitzel make a great midweek meal served with my oven roasted chips. As they are both cooked in the oven rather than shallow fried they are much lower in fat than when made the traditional way so it makes them a healthier choice too. Best of all they do not lack anything in flavour, herbs and spices in the crumb not only add flavour but help to give the schnitzels a lovely colour too.
Any dried breadcrumbs can be used but if you have some panko (Japanese breadcrumbs) add some of these as they have such a great texture. You can find them in most supermarkets. They are a little more expensive but I think worth it. Here I used half panko and half regular dried crumbs. To complete the dinner I popped a couple of tomatoes on the baking tray for the last 5-10 minutes of the cooking time and served them with peas.
I find pork to be an economical meat to use but you could use flattened chicken breasts instead. Use boneless pork loin steaks. If you cannot find them you could use loin chops but you will need to remove the bone first. Feel free to spice up the crumb mixture with some chilli flakes if you wish. I swear my boys would have me add chilli to everything if I could.
Pork loin coated in lightly spiced breadcrumbs and baked in the oven. A lower fat version of a classic schnitzel dish,
- 4 pork loin steaks
- 125 g dried breadcrumbs
- finely grated zest of 1 lemon
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tbsp paprika
- ½ tsp chilli flakes optional
- 2 tbsp plain flour (all-purpose flour)
- 1 egg
- 1-2 tbsp rapeseed oil
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
- Cut off any visible fat from the pork then place each pork loin between two sheets of cling film and beat with the flat side of a meat mallet or a rolling pin to flatten to about 1cm (½ in) thick
Combine the breadcrumbs, lemon zest, thyme, oregano, paprika and chilli flakes if using in a shallow dish.
Place the flour in another dish and add the egg to another. Lightly beat the egg with a fork to break up.
Coat the pork lightly with flour, dip into the beaten egg, then coat with the breadcrumbs. Place the pork on a lightly greased baking tray and drizzle with a little more oil.
- Bake for 15 minutes or until golden and crisp.
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)