Schnitzel Baked in the Oven Recipe
I suggest cooking schnitzel in the oven according to a very simple recipe. Tender and hearty pork schnitzel will be an excellent dish both on weekdays and on holidays. The meat turns out tender, fragrant, juicy, which is impossible to resist.
Servings
3
Cook Time
60minutes
Servings
3
Cook Time
60minutes
Ingredients
Instructions
  1. The prepared pork pulp should be dried and beaten off with the help of a tenderizer – a manual ripper for beating meat and other products. If there is none, then just, slightly, with the blunt side of the knife, you need to walk all over the meat along and across. You don’t need to beat the meat with a hammer. You just squeeze all the juice out of it, and the meat will be dry. Ideally, take a pork loin on the bone, but you can take any pulp. I have a neck here.
  2. Heat a frying pan well with vegetable oil and quickly fry the meat on all sides for 30 seconds. We need to seal the meat juice. This is another way to keep the juice in the meat. Put the meat in a baking dish.
  3. Prepare a streusel for the meat. Rub the butter well with breadcrumbs, add salt and pepper to taste. I have Adyghe salt and rye crackers. With white breadcrumbs, the meat will turn out light.
  4. Spread the streusel only on top of the meat, put rosemary leaves, you can sprinkle dry. Cover with foil and place in the oven at 180 ° C for 40 minutes.
  5. Take it out of the oven, put it on a plate, cover with a lid or foil and let it stand for 10 minutes so that the juice is evenly distributed over the meat, and serve to the table. Pay attention to how much juice is in it. This time we decided to serve schnitzel with a side dish of carrots and onions.
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