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!