Baked Bavarian Pork Schnitzel
Experience the delightful flavours of German cuisine with this easy recipe for Baked Bavarian Pork Schnitzel. Perfect for those busy weeknights, this dish features tender, crispy pork cutlets accompanied by a creamy Dijon remoulade for an extra zing. Serve it alongside a tray of roasted potatoes and broccoli.
Serves: 4
Effort: Easy
Prep Time: 15 minutes
Cook Time: 40 minutes
Gluten-free option available
Ingredients
4 pork loin steaks/pork sizzle steaks (approximately 400g)
1 large egg, whisked, with a splash of milk
2 tbsp plain flour
1 cup fine bread crumbs
Zest of 1/2 lemon, finely grated
3 tsp Bavarian seasoning, divided
Freshly ground black pepper
500g potatoes, sliced
1 large head of broccoli, chopped into florets
3/4 cup sour cream
1 tsp Dijon mustard
1 tbsp lemon juice
Fresh parsley
Instructions
Preheat the oven to 220°C/200°C fan. Place the sliced potatoes on a lined baking tray, ensuring they are evenly spread in a single layer. Lightly spray them with oil and bake in the oven for 20 minutes.
Take a pork loin steak and place it between two sheets of clingfilm. Use a rolling pin or a meat mallet to flatten the steak until it is approximately 1cm thick all over.
On a plate, combine the flour and 1 tsp of Bavarian seasoning. In a separate bowl, beat the egg and milk together. In a shallow bowl, mix the breadcrumbs, lemon zest, 1 tsp of Bavarian seasoning, and a generous amount of black pepper.
Take a piece of pork and dredge it in the flour mixture, then dip it into the beaten egg, and finally coat it in the breadcrumb mixture. Repeat this process with the remaining pieces of pork. Place the coated pork on a lightly greased baking tray and drizzle with a small amount of oil.
Remove the tray of potatoes from the oven and add the broccoli florets to the same tray. Place both trays back in the oven, ensuring the pork is positioned above the potatoes. Bake for 15 minutes or until the pork turns golden and crispy.
In a small bowl, mix together the sour cream, lemon juice, Dijon mustard, and the remaining tsp of Bavarian seasoning. Add the chopped parsley and season to taste.
Serve the pork schnitzels and roasted potatoes with broccoli. Top the schnitzels with a dollop of creamy Dijon remoulade.
Enjoy your flavourful Baked Bavarian Pork Schnitzel with crispy potatoes and broccoli.
Hints & tips
Make gluten free - Modify the recipe by incorporating gluten-free flour and your preferred gluten-free breadcrumbs to create a dish that is suitable for those following a gluten-free diet. This is my favourite gluten free bread crumb
Pork - Use boneless pork loin steaks. If you cannot find them you could use loin chops but you will need to remove the bone first. You could also use flattened chicken breasts instead.
Easy swaps - Swap out the potato and broccoli to any veggies you have on hand or prefer!
Serving suggestion - Serve the pork schnitzels and roasted potatoes with broccoli. Top the schnitzels with a dollop of creamy Dijon remoulade. Add extra veggies to bulk out the meal if you like.
Portion size - Serves 4 or 2 with leftovers. This recipe will easily double for larger gatherings.
Storage - Storge in the fridge for 3 days. Schnitzels suitable for freezing before they are cooked. Defrost in the fridge and bake as per step 5.
