The best pork schnitzel recipes in the oven. Pork schnitzel Oven schnitzel with onions and cheese

How to cook pork schnitzel? The recipes are so different that few people remember the original method. If you've been to Germany, you know that when you order this dish, you get a thin piece of meat coated in breadcrumbs and spices. It can be so large that it even exceeds the size of a plate. It is served with potatoes, a little lingonberry sauce and lemon. Many people believe that only veal should be used for cooking, but there are no less tasty pork options.

This pork schnitzel in the oven is called a rustic version of the famous second. But it received this name not with malicious intent, but only because the method of preparation and serving are too homely to be honored at the festive table. Follow the recipe and serve a new domesticated version of a famous dish.

Ingredients

Preparation

1 Cut the meat into 8 steaks. Season with salt and pepper. Roll in flour.
2 Heat the oil in a deep frying pan. Sear each steak on both sides.
3 Cut the onion into rings and the peeled potatoes into large slices. Mix sour cream with salt and pepper to taste.
4 Take a deep baking dish. Place potatoes on the bottom and season with salt and pepper. Sprinkle onion rings on top. Pour sour cream over everything. Sprinkle with grated cheese and place meat steaks on top.
5 Cover the pan with the contents with a sheet of foil. Bake the pork schnitzel in the oven for about 50 minutes at 175°C. Remove the foil and bake for another 15 minutes.

Knowing how to bake pork schnitzel in the oven, you will save yourself from the eternal headache, the cause of which is the answer to the question. This version of a hearty meal will not allow anyone to be left out: everyone without exception will ask for a second and even a third serving. Share the recipe on your page so that your friends know what they will be cooking this evening.

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:

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.
Place the meat on the board. Sprinkle with pepper and salt. Cover with cling film and beat well.
Grind the onion and garlic in a blender. Rub the resulting gruel onto the chops and set aside for 15 minutes to marinate.
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.
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.
Dip each chop in flour, then dip in lezon, and then in breadcrumbs.
Heat a frying pan with sunflower oil. Carefully place the schnitzels in the pan and fry for 5-7 minutes on both sides.
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:

Wash the meat and dry with a napkin. Cut into flat pieces 1.5-2 cm.
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.
In a deep plate, beat the egg with water and a pinch of salt - lezon. Sprinkle flour and breadcrumbs into two plates.
Dip each schnitzel in flour, leisonne and breadcrumbs. Place on a greased baking sheet and place in an oven preheated to 200°C.
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:

Wash and dry the pork. Place on a board and cut into 1x1 cm cubes. Then cover with film and beat lightly.
Place the chopped meat in a bag. Add flour, salt and pepper. Shake well so that they are evenly distributed throughout the meat.
Place the pork in a bowl and crack in the egg. Form the mixture into oval “chops” and roll in breadcrumbs.
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:

Wash and dry the tenderloin. Cut across the grain into 1.5 cm thick pieces.
Gently beat with a hammer and rub with salt and spices. Coat each chop with mayonnaise.
Prepare lezon and flour for breading.
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.
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.

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 in film again 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 and 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.

Schnitzel is an exceptionally thin, breaded, fried chop. This is a real lifesaver for any housewife, because it only takes a couple of minutes to prepare, and the result is always excellent. You can cook pork schnitzel in the oven. But the original Viennese version is prepared in a large amount of oil - deep-fried. To prevent the meat from losing juice, it is pre-breaded in breadcrumbs or flour. Sometimes they use lezons - mixtures of eggs and other ingredients to improve the breading.

Cooking is an international science, and in each country the original recipe is necessarily modified a little, “adjusting” to the tastes and cuisine of another nation. The original schnitzel, which the Austrians prepare from veal, is a very tasty dish, but too fatty. The breading absorbs the oil in which the chop is fried. Thus, you get a thin (about 5 mm) piece of meat plus a lot of flour and fat, because the breading is more than 50%. It’s difficult to afford such a dish in your everyday diet.

Another thing is schnitzel in the oven. It contains significantly fewer calories, and most importantly, harmful fats that are dangerous for blood vessels. At the same time, the taste of the dish does not suffer, and it still looks great. It’s easier to cook it in an electric oven with convection and the ability to set high temperatures.

You can serve this chop with lemon and cucumbers, with vegetable or potato salads, or you can prepare a rich mushroom and cheese gravy. Schnitzel looks very appetizing served with tomatoes, Korean carrots, and celery.

Simple option in the oven

This is the most basic option, which can be complicated as you wish.

For 4 servings you will need

pork with streaks of fat - 400 gr.;
mayonnaise - 4 spoons;
- 1 spoon;
raw egg - 1 pc.;
flour or ;
vegetable oil.

Cooking steps

Cut the meat into 4 chops, wash and dry with a paper towel. Cover with cling film and beat very thinly, up to 4–5 mm.
Mix mayonnaise, mustard, salt, spices and coat the chops with this marinade. Leave it like this for 20–30 minutes.
Dip the schnitzels first into flour, then into the egg and again into the flour - you will get a dense layer of breading.
Place our chops on a hot baking sheet, generously greased with vegetable oil. Either sprinkle oil on top or simply pour with a spoon.
Place in the oven preheated to 200°C (or up to 240°C). “Bottom and top heating” mode. Cook for 20 minutes on one side, turn over, and bake for another 20 minutes.

You will get excellent chops with a crispy crust and a minimum of oil. Serve the dish with greens, peas, and mashed potatoes.

Hunting or huntsman

This is a very hearty dish that looks simply royal on the plate. As befits a good schnitzel, it is simply gigantic in size. In addition, it is served with a hearty mushroom sauce, so it is simply impossible to remain hungry.

We will need

fatty pork - 500 gr.;
fresh raw eggs - 2 pcs.;
finely ground breadcrumbs;
frying oil;
black pepper, paprika, salt.

For the sauce

lamellar mushrooms - 200 gr.;
onions - 1–2 pieces;
butter - 50 gr.;
low-fat cream - 400 gr.;
spices and salt for mushrooms;
parsley.

Cooking steps

Prepare meat for 4 schnitzels. We beat it a little less than usual, to a thickness of about 7 mm. Season, salt.
Fry the schnitzels in a frying pan in a large amount of oil, first dipping them in breading, then in eggs beaten with salt, then again in breading.
Place on paper towels to remove excess oil.
Fry finely chopped onion in vegetable oil. Once it turns slightly golden, add the chopped mushrooms. Cook for about 10–15 minutes, stirring constantly. Next, pour the cream into the frying pan and add the butter. For thickness, you can add a couple of tablespoons of flour mixed with cold milk or water. The liquid should evaporate by about 30%.
Take a dish for the oven, put the schnitzels on the bottom, and fill them with sauce. We send it all to cook at a temperature of 170°C in the “bottom heat” mode. The sauce should evaporate by another 30 percent. At the end, sprinkle the dish with chopped parsley.

Serve the Jaeger pork schnitzels with plenty of sauce. The best side dish would be fresh sliced vegetables. The satiety and calorie content are just off the charts!

Cordon bleu (or cordon bleu)

This is one of the schnitzel options. The only difference is the presence of filling.

For 2 servings we need

pork cut into schnitzels - 4 chops;
hard cheese - 2 strips;
ham - 2 pieces;
raw egg - 1 pc.;
breadcrumbs;
salt, black pepper, other spices for meat;
mayonnaise;
vegetable oil.

Cooking steps

Between two pieces of pork we place a filling of thin strips of ham and cheese.
Mix the egg with mayonnaise, salt, and spices.
Dip the two connected pieces in the breading, then in the lezone, then again in the breading. To be sure, you can first fasten the edges of our “pie” with toothpicks.
Place our stuffed schnitzels on a hot, greased baking sheet. Spray the tops of the chops with oil.
Fry in a hot oven at 200°C. “Bottom and top heating” mode. Bake for 20–25 minutes on each side.

It turns out to be a very tasty and original dish, which includes boiled potatoes and vegetables.

Space for imagination

You can make schnitzels from any meat. The main thing is to subject them to intensive heat treatment. Then the chops will remain juicy and appetizing. You can safely experiment with sauces and add grated cheese to the breading. So your family will have a new tasty and very satisfying dish waiting for you every time.

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.

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.
Pass the garlic through a press and mix it with spices. Rub this mixture onto both sides of the meat.
Grate the cheese on a small grater, beat the egg. Add grated cheese to the egg mixture and mix everything.
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.

Trim the white bread from the crusts, leaving only the crumb. Soak in milk.
Chop the pork into small pieces. Peel and chop the onion.
After about 10 minutes the bread will soften, after which you can mix it with the pork. Season with salt and spices.
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.
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.

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.
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.
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.
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).
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.
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.