Oven baked pork schnitzel uses thin cutlets and toasted panko for a crisp coating without a pan of frying oil. A sharp cabbage salad balances the pork and keeps the side simple.
Tips for oven baked pork schnitzel
An even thickness matters more than an exact oven time. Toast crumbs before coating so the meat does not have to overcook while the breading browns. Use an oven-safe rack, not a plastic-coated cooling rack.
Swaps and serving ideas
The estimate conservatively counts all dredge, crumbs and oil even if a little remains. Pork tenderloin medallions need a different portion shape. Serve immediately; coating softens under sauce or a cover.
Helpful equipment: rimmed sheet pans keep ingredients in a single layer and catch cooking juices. Check its size and manufacturer’s instructions for your kitchen.
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Oven-Baked Pork Schnitzel with Cabbage Salad
Ingredients
- 1 1/2 lb boneless pork loin cutlets raw, four equal portions
- 3/4 cup panko breadcrumbs
- 1 large egg
- 2 tbsp all-purpose flour
- 1 tbsp Dijon mustard
- 2 tbsp olive oil divided
- 4 cups green cabbage finely shredded
- 1 cup carrot grated
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1/2 tsp table salt divided
- 1/4 tsp black pepper
Instructions
- Heat oven to 400°F. Toss panko with 1 tablespoon oil on a rimmed pan. Bake 6–8 minutes, stirring once, until evenly golden. Transfer to a shallow plate; increase oven to 425°F.
- Place cutlets between sheets of parchment and gently pound to an even 1/3-inch thickness. Whisk egg, flour, mustard, half the salt and pepper in a shallow dish until smooth.
- Coat each cutlet with the egg mixture, then press into panko. Put on a heat-safe rack over the rimmed pan. Distribute any remaining coating over the cutlets; discard anything that cannot adhere after raw-pork contact.
- Bake 10–15 minutes, checking thin pieces early, until each thickest part reaches 145°F. Rest at least 3 minutes. Do not wait for the already-toasted crumbs to darken further.
- Meanwhile toss cabbage and carrot with remaining oil, salt, vinegar and lemon juice. Serve one cutlet and one-quarter of the salad per person.
Notes
Storage and reheating
Refrigerate in shallow covered containers within 2 hours at 40°F or below. Use within 3–4 days. Reheat only the portion needed to 165°F, adding a splash of water or broth if needed; extra broth changes the estimate. Reheat pork on a rack in a 350°F oven to 165°F; keep salad separate and use it within 2 days.
More meal ideas
For another familiar option, try Pork Chops with Mushroom Pan Gravy. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One serving is one of 4 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are separate. Nutrition values are estimates based on the listed ingredients and yield. Total carbohydrates include fiber. Brands, portion sizes and substitutions change the result.