Guys, I haven’t been this excited to share a recipe with you in a LONG time!!! I am like giddy over here! Today, I want you all to buy the ingredients to make my super Easy Weeknight Wiener Schnitzel!
Why am I so excited about this? Because it’s my family’s new favorite recipe!! Let me back up, I’ve said on here approximately 4 billion times that German food is my very favorite. I love German food. All of it. Give me the sauerkraut, the spicy mustard, the pretzel bread and cabbage. I want the sausage, I want the spatzel…I want it ALL!
About 8 weeks ago, in preparation for my Oktoberfest recipes this fall, I tried to whip up an easy little BAKED (not fried) weeknight version of Wiener Schnitzel. I wanted to bake it because we don’t typically fry food around here plus, it’s just easier to bake things than fry things and it’s healthier too, so that was my first thought…bake it. My second thought was, as much as I love schnitzel with both veal and chicken, a good old pork one would probably be a bigger hit with my family and a bit more practical on a weeknight, so, I bought some pork and made this suuuuper simple version of Wiener Schnitzel…and my family LOVED it! I have probably made this 7 times over the last 8 weeks because they keep requesting it. I even made it last night! It’s so easy and always gone, so it’s now on permanent rotation in my house.
Whether you’re looking for a recipe that gives a wink and a nod to Oktoberfest or you’re just looking for an easy weeknight supper, this recipe is for YOU!Print
This easy weeknight version of Wiener Schnitzel is baked instead of fried which makes it practical enough to eat on a weeknight but delicious enough that your whole family will ask for seconds!
- 4 to 6 pork chops pounded to 1/2 inch thick (I had my butcher pound them thin)
- 1 cup all purpose flour
- 2 eggs
- 1 cup unseasoned breadcrumbs or panko
- just a pinch of salt and pepper
- 1 lemon sliced for garnishing (and squeezing)
- chopped parsley to garnish
- Preheat your oven to 375 degrees.
- I place foil down on a baking sheet and lightly spray with cooking spray for easy clean up. Set aside.
- Take out three pie plates for “dipping” but you could also use bowls
- In pie plate #1, add in your flour. Set aside.
- In pie plate #2, whisk up your two eggs. Set aside.
- In pie plate #3, stir together your breadcrumbs along with a small pinch of both salt and pepper. Set aside.
- Take each piece of pork and first dip it in the flour, then dip it in the egg, then finish it off by dipping it in your breadcrumbs before placing it on your prepared baking sheet (make sure you’re dipping both sides). Repeat with the rest of your pork.
- Pop your pork in the oven and bake 25 to 28 minutes or until it’s a little browned and crispy on the outside.
- Remove from oven and serve immediately with sliced lemon and some chopped parsley if desired.
This recipe is ridiculously simple, but when you call it Wiener Schnitzel and serve it with a side of spatzel, my family gets super excited! My two tips are to make sure your pork is pounded really thin. I always ask my butcher to do that for me. My other tip is to buy spatzel in a box and heat that up on your stove. I find it on the pasta/international aisle at my grocery store. It boils on the stove and is an easy (and authentic!) side to your schnitzel!