Oven-Baked Pork Schnitzel with Cabbage Salad
Oven baked pork schnitzel uses thin cutlets and toasted panko for a crisp coating without a pan of frying oil.
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
One serving is one of 4 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are not included. Nutrition is estimated and changes with brands, portions and substitutions.