Baked party schnitzels from the oven

Baked Party Schnitzels from the Oven: A Crispy, Delicious Crowd-Pleaser

If you’re looking for a fun, easy, and crowd-pleasing dish to serve at your next party, look no further than baked party schnitzels! Traditionally fried, schnitzels are a popular dish across Europe, particularly in Germany and Austria. However, by baking them in the oven, you can enjoy all the crispy, golden goodness without the added oil and hassle of frying. These oven-baked schnitzels are just as delicious and even healthier, making them the perfect choice for your next gathering. Here’s how you can make this tasty treat that will impress your guests!

Ingredients:

For about 4-6 servings, you’ll need:

4-6 boneless pork or chicken cutlets (you can also use veal for a more traditional schnitzel)
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (preferably panko for extra crispiness)
½ cup grated Parmesan cheese (optional, for extra flavor)
2 teaspoons dried oregano or Italian seasoning (for a flavor boost)
Salt and pepper to taste
Olive oil or cooking spray for greasing the baking sheet
Lemon wedges (for serving)
Fresh parsley (optional, for garnish)

How to Make Baked Party Schnitzels:

1. Prepare the Meat

If your cutlets are too thick, you’ll want to tenderize them before coating them. Place the pork or chicken cutlets between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound them to about ¼-inch thickness. This step ensures that the schnitzels cook evenly and quickly.

Once you’ve tenderized the meat, season both sides with a little salt and pepper. This will bring out the natural flavors of the meat before the coating is added.

2. Set Up Your Dipping Stations

In three shallow bowls, set up your breading station:

In the first bowl, place the flour. Season it lightly with salt and pepper.
In the second bowl, crack the eggs and beat them lightly with a fork.
In the third bowl, combine the breadcrumbs, Parmesan cheese, and oregano or Italian seasoning. Mix everything together until well combined.

3. Coat the Schnitzels

Dredge each cutlet in the flour, making sure it’s coated evenly and shaking off any excess. Then dip it into the beaten eggs, ensuring it’s fully coated with egg wash. Finally, press the cutlet into the breadcrumb mixture, turning it over to coat both sides thoroughly. Be sure to gently press down to help the crumbs adhere.

4. Prepare the Baking Sheet

Preheat your oven to 400°F (200°C). While the oven is heating up, lightly grease a baking sheet with olive oil or cooking spray. This ensures that your schnitzels come out crispy without sticking to the sheet.

5. Bake the Schnitzels

Place the breaded schnitzels on the prepared baking sheet in a single layer. Lightly spray the top of each schnitzel with a little more olive oil or cooking spray to help them crisp up during baking.

Bake the schnitzels for 20-25 minutes, flipping them halfway through. The schnitzels should turn golden brown and crispy on the outside while remaining juicy and tender inside. You can check for doneness by inserting a meat thermometer—pork and chicken should reach an internal temperature of 165°F (75°C).

6. Serve and Enjoy

Once the schnitzels are baked to perfection, remove them from the oven and let them rest for a couple of minutes. Serve them with fresh lemon wedges on the side to squeeze over the schnitzels, adding a bright, zesty flavor.

For garnish, sprinkle some freshly chopped parsley over the top to add a touch of color and freshness. These baked schnitzels are perfect as a main course, but they can also be served as finger food at parties.