Sheet-Pan Crispy Pork Schnitzel 

By Kay Chun

Published October 28, 2022

  • An overhead shot shows a small sheet pan holding three pieces of schnitzel. To the top of the pan is a small clear bowl holding a small salad of tomatoes and hearts of palm. To the right of the frame there is a plated serving of both the schnitzel and salad.
    David Malosh for The New York Times
Media 1 of 1
Total Time
40 Minutes
Rating
4(1,198)
Comments
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Schnitzel is a way of preparing thin slices of meat by breading and frying them until crisp. While the popular Viennese dish is traditionally made with thinly pounded veal, here, pounded pork cutlets are breaded and baked on a sheet pan — rather than fried in a skillet — until golden for an easy weeknight meal. The key to perfectly brown breadcrumbs is the addition of a few dollops of mayonnaise, which helps the coating crisp up during baking. A tangy salad offers fresh and bright notes that balance the rich pork. Look for whole hearts of palm (cylinders rather than sliced) for their firmer texture; the vegetable has a delicate flavor similar to artichokes, with a crunchy-creamy consistency.

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Ingredients

Yield:4 Servings

  • ½ cup plus 1 tablespoon extra-virgin olive oil, plus more for greasing baking sheet

  • ⅓ cup all-purpose flour

  • 2 large eggs

  • 2 teaspoons minced garlic (from about 2 cloves)

  • 2 tablespoons mayonnaise

  • 2 cups panko breadcrumbs 

  • 2 (1-inch-thick) boneless pork loin chops (about 1 ¼ pounds total), halved crosswise and pounded to ⅛-inch thickness

  • Kosher salt and black pepper

  • 2 lemons 

  • 1 tablespoon finely chopped capers, plus 1 tablespoon caper brine

  • 2 tablespoons finely chopped parsley

  • 1 (14-ounce) can whole hearts of palm, drained, cylinders halved lengthwise and each half thinly sliced on the bias

  • 1 cup finely chopped celery

  • 8 ounces cherry tomatoes, halved

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

43 grams carbs; 148 milligrams cholesterol; 696 calories; 28 grams monosaturated fat; 9 grams polyunsaturated fat; 8 grams saturated fat; 47 grams fat; 6 grams fiber; 984 milligrams sodium; 29 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Lightly grease a rimmed baking sheet.

  2. Step 2

    Separately place flour and eggs in two shallow bowls. Beat the eggs, then stir in the garlic. In a third shallow bowl, whisk 3 tablespoons of the oil with mayonnaise until well blended, then add breadcrumbs and mix with your fingers until there are no clumps, and oil is evenly distributed.

  3. Step 3

    Season pork with salt and pepper. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) and dredge in breadcrumbs, pressing to adhere. Transfer to the prepared baking sheet. Bake until golden and crispy, about 20 to 25 minutes. Season with salt and pepper.

  4. Step 4

    Meanwhile, in a large bowl combine the remaining 6 tablespoons oil, 2 tablespoons lemon juice from 1 lemon, capers, caper brine and parsley, and whisk until well blended. Season with salt and pepper. Add hearts of palm, celery and tomatoes and toss to evenly coat.

  5. Step 5

    Divide schnitzel and salad on 4 serving plates, cut the other lemon into wedges and serve alongside.

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Ratings

4 out of 5
1,198 user ratings
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Comments

Ann Meyers

I've been making pork and chicken cutlets/schnitzel for years in the oven using non-stick foil. It turns your baking pan into a skillet and allows you to throw away the mess. I've gotten excellent browning with this product and highly recommend it for use with a recipe like this.

Sharon

I've preheated a pan in the oven with a cooling rack in it. When the pieces are coated and ready to go into the oven, quickly lightly grease or spray the cooking rack then put the pork on the cooling rack. Then half way through the cooking process quickly open the oven and flip the pork. This method has always resulted in crispy cooked pork.

Karincali

Using a perforated pizza pan will help ensure that you get a crispy breadcrumb coat on the bottom of the schnitzel.

Nazila

We had two loin chops and stale panko - I seasoned the panko with Italian herb mix and halved the mayo and skipped the oil. The coating was great. I took others’ advice and baked these on a cake rack and flipped them half way through the cookie oking time. I served these schnitzel with lemon juice - delicious

Jennifer J

Made this for a big family dinner. The butcher cut the pork and pounded it for me. Added a teaspoon of spicy German mustard to the mayonnaise mixture. Followed the suggestions for toasting the panko in advance, and cooking on a baking rack and flipping half way through. Served with red cabbage and potatoes instead of the salad. My age 6-76 relatives all loved it.

Gina

Made the pork schnitzel part as instructed (did not try the salad) and cooked on a wire backing rack in the sheet pan as other people here instructed. It was excellent. very crispy but pork was still moist inside. Perfectly done at 25 min.

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