Sheet-Pan Crispy Pork Schnitzel

Name: Sheet-Pan Crispy Pork Schnitzel
Total time: 40 min
Yield: 4 Servings
Ingredients: 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for greasing baking sheet; 1/3 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 1/4 pounds total), halved crosswise and pounded to 1/8-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

By Kay Chun

Published Oct. 29, 2022

Sheet-Pan Crispy Pork Schnitzel — David Malosh for The New York Times

Total Time: 40 Minutes
Rating: 4(1,151)
Comments: Read comments

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

½cup plus 1 tablespoon extra-virgin olive oil, plus more for greasing baking sheet
⅓cup all-purpose flour
2large eggs
2teaspoons minced garlic (from about 2 cloves)
2tablespoons mayonnaise
2cups panko breadcrumbs
2(1-inch-thick) boneless pork loin chops (about 1¼ pounds total), halved crosswise and pounded to ⅛-inch thickness
Kosher salt and black pepper
2lemons
1tablespoon finely chopped capers, plus 1 tablespoon caper brine
2tablespoons finely chopped parsley
1(14-ounce) can whole hearts of palm, drained, cylinders halved lengthwise and each half thinly sliced on the bias
1cup finely chopped celery
8ounces cherry tomatoes, halved

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 400 degrees. Lightly grease a rimmed baking sheet.
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.
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.
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.
Step 5
Divide schnitzel and salad on 4 serving plates, cut the other lemon into wedges and serve alongside.

Ratings

4 out of 5

1,151 user ratings

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Comments

Ann Meyers3 years ago

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.

Sharon3 years ago

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.

Karincali3 years ago

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

Cmt in the west1 month ago

This is a terrific technique. I find that NYT recipes often look under seasoned to me. I followed a tip and used hot smoked paprika and was happy. Spice it up however you think it should be done. I used a pork loin that I sliced into disks and lightly flattened. Some I did a single panko dip. Some I doubled up to use up the egg and crumbs. My little disks were about 1/4 thick. Very high quality local farmed pork. 8-9 minutes in the air fryer. (Two batches). WOW. Super crunchy. Meat soft as butter. Will make great Katsu style Sammie’s. I liked both the double and single dipped. The salad scared me a little cause capers and hearts of palm are “weird”. Made it exact to recipe. It really is a perfect foil to the pork. The pork is so crunchy that I thought I could probably skip the celery. But with any other dish the celery is a nice crunch to the soft hearts. I will think of other salads to use the dressing on. It was fabulous.

François Dionne5 months ago

We didn't make the salad but it was perfect with our favourite gluten-free flour and panko.

LP6 months ago

I followed the recipe as written but the breading on the bottom of the cutlets didn’t get crispy. The salad was a love it or hate it thing for my family members. I thought it provided a lovely brightness and balance.

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