Pork schnitzel in the oven - a dish worthy of kings. A selection of the best recipes for pork schnitzels in the oven

Pork schnitzel in the oven - a dish worthy of kings. A selection of the best recipes for pork schnitzels in the oven

Virtually no holiday table is complete without meat, and a simple dinner with the family will decorate pork schnitzel in the oven. This dish is made from any meat, but especially juicy and tasty it is made from pork.

Pork schnitzel in the oven - basic cooking principles

The basis of the dish is a large, approximately with a palm, piece of meat. To make it a masterpiece, you will need breading and sauce.

Experienced cooks recommend taking the back of the carcass for this dish. It is desirable that the piece of meat was with layers of fat. Féle of pork is cut across the fibers into chunks of rectangular shape. The optimum thickness of the piece - one and a half centimeters. Meat of exactly this thickness will be well roasted and will not increase during cooking.

The important role played by breading. Crackers for this is better to use coarse grinding and only white bread. This will allow you to get a dense crisp and keep the juiciness of the meat.

Breadcrumbs are best prepared by yourself. For this, a white dry loaf is rubbed on a grater, then the crumb is spread on a baking sheet, covered with parchment, and dried in an oven for seven minutes at 100C. Stir and keep in the oven for another five minutes.

The classic recipe involves beating pork. However, you can not do this, but just over the entire surface of the piece to make the notches with a sharp knife, so that it does not skew during the preparation.

The prepared piece of meat is breaded in breadcrumbs, spread on a baking sheet and baked for half an hour. Eggs can also be used as breading. To make the dish festive, you can lay vegetables on the meat and sprinkle it with cheese.

Recipe 1. Pork Schnitzel in the oven


pork tenderloin - 600 g;

vegetable oil;

black pepper;

mayonnaise - 100 ml;

spices for pork;



flour - 120 g

Method of preparation 1. Rinse the pork tenderloin in warm water, dry it with paper napkins and cut into 2 cm thick slices.

2. Beat each layer slightly with a kitchen mallet, wrapping it with cling film.

3. Grease chunks of meat with mayonnaise on both sides and send in the cold for half an hour.

4. Beat an egg into the plate and lightly shake it with a fork.

5. Dip each piece of pork in flour, then dip it in the egg and then again in the flour.

6. Turn the oven on at 200C. Deco butter and put schnitzels on it.

7. Sprinkle the meat with butter and put in the oven for about forty minutes.

Recipe 2. Pork Schnitzel in the oven with cheese


800 g pork;


100 g of hard cheese;

ground black pepper;



Method of preparation

1. Rinse a piece of pork, cut the film, streaks and excess fat. Drain meat with napkins and cut into seams of one and a half centimeters thick. Each layer of pork slightly repelled, wrapped with cling film.

2. Peel the bulb, wash and chop the rings. Coarsely grate cheese.

3. Deco cover baking paper. Put the broken chunks of pork on it. Place onion rings on meat and cover with mayonnaise. Top with plenty of sprinkle with grated cheese.

4. Put the deco with meat in the oven. Bake the pork schnitzel in the oven for half an hour at 180 degrees.

Recipe 3. Pork minced schnitzel in the oven


350 grams of pork;


drinking water;

freshly ground pepper;

eggs - 5 pcs .;

large onion;

sea ​​salt;

dry bun - 70 g;

hops suneli.

Method of preparation

1. Pork washed, dried, cut into small pieces and twist through a meat grinder. A callous roll is filled with warm water and left for seven minutes to soften. Clean the onion and cut it into medium slices.

2. Bread and onions are twisted in a meat grinder. Add to the mince and knead.

3. Add the egg to the resulting mass, season it with salt, black pepper and hops-suneli. Now we beat the stuffing hands, until the mass becomes dense and elastic. The base for schnitzel is ready. 4. Cover the baking sheet with parchment and form four minced schnitzels with the size of a palm. Spoon each do the deepening. The oven is turned on at 180C.

5. Send to a preheated oven baking sheet and cook schnitzels for 20 minutes. Remove the schnitzel from the oven. Carefully, we drive an egg into each well and prepare the same amount of time. Rinse greens, finely crumble and sprinkle it ready dish. Served with a side dish or vegetable salad.

Recipe 4. Pork Schnitzel in Oven with Lemon and Onion Sauce


700 g pork tenderloin;

3 g peas mix;

90 ml of vegetable oil;

dill and parsley;

sea ​​salt;

30 g of honey;

sweet paprika;

150 ml of broth;


100 ml of dry white wine;


Method of preparation

1. Rinse the pork under a stream of warm water, wipe with a napkin and cut into layers, a couple of centimeters thick. Each slice is seasoned with salt, paprika and black pepper.

2. Pour oil into the pan and heat it. Put schnitzels in it and fry on both sides for three minutes on each.

3. Cover the baking sheet with foil. Put the fried schnitzels on it and wrap them in foil. Preheat oven to 90C and place a baking tray with schnitzels for half an hour.

4. Peeled onion finely crumble, and passeur in the pan, where the meat was cooked, until light brown. Wash the lemon, pour in boiling water, cut it in half and squeeze the juice out of it into the fried onions. Pour in meat broth and wine. Evaporate the mixture until half remains. Now add honey, peppers and season the sauce with salt and paprika.

5. Put schnitzels on plates, pour with lemon-onion sauce, sprinkle with finely chopped greens and serve with boiled rice, pasta or vegetables.

Recipe 5. Pork Schnitzel in the oven under a chopped meat and cheese coat


6 pork schnitzel;

200 grams of hard cheese;

500 grams of minced meat;

125 ml of dry white wine;

two large onions;

150 ml of cream 10%;

half a bunch of parsley; 90 g breadcrumbs;

two eggs;

sea ​​salt and black pepper.

Method of preparation

1. Pork schnitzel slightly repel. Salt and pepper each hunk.

2. Make a baking sheet using baking paper.

3. Peel the onions, rinse and finely chop. Chop the parsley in the same way as onions. Add everything to minced meat. Beat the eggs. Sprinkle crackers, pepper, salt and knead well.

4. Put the prepared minced meat in an even layer on the schnitzel.

5. Combine cream with wine, mix well and pour this mixture of schnitzel.

6. Sprinkle the top with plenty of cheese chips. Put the pork schnitzel in the oven. Cook 50 minutes at 200 degrees. Serve with vegetable salad or side dish, watering on top of the sauce, formed when baking.

Recipe 6. Pork Schnitzel in the oven with cheese


four pork schnitzels;

sea ​​salt;

four tomatoes;

ground black pepper;

125 g of processed cheese;

60 g of mayonnaise;

50 grams of green pitted olives;

30 ml of vegetable oil.

Method of preparation

1. Wash schnitzels under running warm water and dry them with a napkin.

2. Fry the meat on both sides, two minutes each.

3. Put the fried schnitzel in a baking dish. Salt and pepper.

4. Wash my tomatoes, wipe with a kitchen towel and cut into circles. Cut olives into rings.

5. Cream cheese cut into plates.

6. Each schnitzel grease mayonnaise. From above we lay out circles of tomatoes and rings of olives. Top cover with a plate of melted cheese.

7. Put the form in the oven, preheating it to 200 degrees. Cooking schnitzels for ten minutes.

Recipe 7. Pork Schnitzel in the oven with mushrooms and ham


4 pork schnitzel 160 g each

young green onions;

sea ​​salt;

80 ml of cream;

16 slices of uncooked smoked ham;

125 ml vegetable broth;

half stale buns;

30 ml of vegetable oil;

150 grams of minced meat;


ground paprika;

75 g grated cheese;

50 g chopped parsley; 150 ml of fat sour cream;

100 g of champignons;

100 g fresh tomatoes.

Method of preparation

1. Wash, dry, and cut pork schnitzel in half. Grate the meat with allspice and salt. Grease the deco for baking.

2. Put eight schnitzels in shape. For each piece of pork, place two slices of ham.

3. Cut the loaf into slices and cover with warm water. Steep five minutes. Then squeeze and mix with minced meat. Pepper and salt. Season with paprika and add parsley. Knead and divide the mass into eight equal parts. Put on schnitzel, slightly pressing down.

4. Rub the mushrooms with a damp cloth. Wash tomatoes. Mushrooms and tomatoes finely crumble, mix and spread over minced meat. Top with sour cream and sprinkle with grated cheese. Put in the oven for half an hour and cook at 180 degrees.

5. Finely chop the onion and fry it until transparent. Pour in the broth and cream. Add the remaining sour cream. Season everything with pepper and salt. Put the finished schnitzels on a la carte plates, pour over the sauce and garnish with finely chopped young green onions.

Pork Schnitzel in the oven - tips and tricks

If the meat is fresh, it is better not to beat it, so that the schnitzel is juicy.

To make the schnitzel soft and tender, cut the pork along the fibers, not across.

Make a few shallow cuts on the surface of the schnitzel with a knife so that it does not lose shape during cooking.

Pan the pork just before baking, otherwise the crust will soak in the juice of the meat and lose its flavor.

Comments (0)