Baking this breaded pork cutlet at a very high temperature creates a crispy, juicy schnitzel without requiring tons of oil.
Course Dinner, Main Course
Keyword Baked, Oven-fried, Pork
4boneless pork loin chopsabout 4 oz each
1tspground black pepper
1tspchili powder or paprika
Preheat the oven to 425 degrees.
One at a time, place each pork chop in between two layers of plastic wrap. Use a meat mallet to pound the pork chops so that they are about 1/4 inch thick.
Set up a breading station by combining the flour and spices in a shallow pan, the whisked eggs in another shallow pan, and the bread crumbs in a third shallow pan. I like to use my round cake pans.
Dip each piece of pork into the flour so it’s well coated on each side — shaking off the excess. Then dip into the egg mixture to cover each. Finally dip into the bread crumbs to cover each side. Place breaded pork onto a lightly oiled wire rack over a baking sheet.
Bake for 15 minutes at 425 degrees. Flip and bake for another 5 minutes.