Pork schnitzel in crust

On weekends, when I have some thinly sliced pork left over from other dishes, I make oven-baked schnitzel. I like that it doesn't make too much mess on the stove, and the crust comes out crispy without being too heavy. Recently, I've been adding a lot of dill and dried basil to the mixture because I've had them in the kitchen. Now I'm writing down the version I make most often.

Quick Info

Total time: 50 minutes
Servings: 4-5
Difficulty: easy

Ingredients

8 thin slices of pork (about 80-100 g each)
1/2 bunch of dill (or parsley)
2 teaspoons dried basil (or 1/2 bunch fresh basil)
100 g breadcrumbs (I prefer coarser breadcrumbs, not the very fine kind)
1 egg yolk
50 g melted butter
30 g grated Parmesan (optional, but enhances the flavor)
salt, black pepper
oil for frying

For serving (optional):
Finely chopped white cabbage and red beet, mixed with a little garlic.

Preparation Method

1. Sprinkle salt and pepper over the meat slices on both sides. Place them in a container or on a plate, cover, and let them chill in the fridge for 20-30 minutes. This helps tenderize the meat and prevents it from drying out.
2. Meanwhile, prepare the crust. Finely chop the dill. If you have fresh basil, tear it by hand or chop it finely. In a bowl, mix the herbs with the breadcrumbs, dried basil (or fresh), egg yolk, melted butter, and grated Parmesan. The mixture should be slightly moist, able to stick together, but not too soft.
3. Take the meat out of the fridge. Pat it dry if it has released water.
4. Heat a large skillet with oil over medium-high heat. Add the pork slices and fry them for about 2 minutes on each side, just until they get some color, not fully cooked. Do not overcrowd the pan.
5. Remove the schnitzels onto paper towels. While they are warm, take some of the crust mixture with your hands and press a layer onto each piece on both sides, enough to cover but not too thick.
6. Line a baking tray with parchment paper. Arrange the schnitzels spaced apart.
7. Bake in a preheated oven at 180°C (moderate heat) for 20-25 minutes. The crust should be golden and firm.
8. You can prepare a simple salad of cabbage and beet with grated garlic and a little salt while they are in the oven.

Why I make this recipe often

It’s not complicated, and I can prepare several servings at once. The meat stays tender, and the crust with dill and Parmesan gives a good flavor and doesn’t get soggy too quickly after cooling. It’s a flexible recipe: I can change the herbs or use whatever I have in the fridge.

Tips and Variations

Tips

Don’t let the meat fry too long, just until it browns a little.
If you use coarser breadcrumbs, the crust will be crunchier.
Don’t add the crust while the schnitzels are cold, as it won’t adhere well.

Substitutions

Parsley works just as well instead of dill.
You can use lard instead of butter, but the crust will be heavier.
For a dairy-free version, omit the Parmesan and use olive oil in the crust.

Variations

Chicken instead of pork: thinly sliced breast.
Instead of basil, I've used oregano or thyme, depending on what I had on hand.
Sometimes I add a little lemon zest to the herb crust for a fresher taste.

Serving Ideas

Alongside roasted vegetables or boiled potatoes with butter.
Raw cabbage and beet salad, with salt and a little oil.
Can be sliced and placed in a sandwich or a wrap with yogurt.

Frequently Asked Questions

Do I need to pound the meat with a mallet for schnitzel?

If the slices are already thin, there’s no need. If they are thicker, you can gently pound them with a mallet or the flat side of a knife, but without tearing them.

Can I use another type of meat?

Yes, it works with chicken or turkey breast, even pork loin if sliced thinly.

Can I freeze the schnitzels after baking?

Yes, they can be frozen. When defrosting, I reheat them in the oven for 10-15 minutes, directly from frozen.

The crust doesn’t always stick perfectly. What can I do?

Press the crust while the schnitzels are warm and don’t overdo it with melted butter; if it’s too soft, it will come off.

Nutritional Values

Approximately, for one serving (2 schnitzels):
Calories: 320
Protein: 28 g
Fat: 17 g
Carbohydrates: 15 g

Values vary depending on the meat and how much crust you put on each piece. If you add more Parmesan or use richer breadcrumbs, the caloric intake increases.

Storage and Reheating

The schnitzels can be stored in the fridge in a closed container for up to 3 days. To reheat, place them on a baking tray in the oven for 10 minutes at 170°C, uncovered, so the crust doesn’t get soggy. They can also be eaten cold, especially in a sandwich.

 Ingredients: 8 pork schnitzels 1/2 bunch dill or parsley 2 teaspoons dried basil or 1/2 bunch fresh basil 100 g breadcrumbs 1 egg yolk 50 g butter 30 g parmesan (optional) salt pepper

 Tags:  schnitzel breaded schnitzel