Oven Baked Pork Schnitzel

Pork loin coated in lightly spiced breadcrumbs and baked in the oven.  A lower fat version of a classic schnitzel dish,
Course Main Course
Skill Level Easy
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 397kcal
Author Jacqueline Bellefontaine


  • 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.) 


Calories: 397kcal | Carbohydrates: 26g | Protein: 35g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 130mg | Sodium: 310mg | Potassium: 615mg | Fiber: 2g | Sugar: 2g | Vitamin A: 895IU | Calcium: 85mg | Iron: 3.3mg