Sheet-Pan Crispy Pork Schnitzel 

This is really delicious. We truly loved the salad as written. Make it!

Fantastic recipe that is guaranteed to make more appearances in my kitchen. I bought thinly sliced pork making the pounding easier and faster. The thin slices make a huge difference.

We have enjoyed this recipe, both the schnitzel and the salad, for repeat for while but we are moving away from red meat. (Despite clever marketing, pork is still a red meat.) Tried it with pounded turkey cutlets and it was actually better than the pork! Now we will try with readers’ suggestions re cooking rack. And indeed, two much bread crumbs in recipe as other readers suggested.

Read the comments, and worked with what I had. Had frozen thin-cut pork, which I still pounded thinner. Used 1c panko, 1c breadcrumbs. Didn't have tomatoes or hearts of palm so just made do with celery, capers and brine. The major factor here was use of a cooling rack over the sheet pan. Cooked for 20 minutes, turned halfway. Came out PERFECT. Put the celery mixture on top when done, it still had a lot of crunch. Served with mushroom stroganoff and asparagus and it was a total hit!

Trust the process! I followed the instructions exactly and baked these on a rack. They crisped up and browned in 25 minutes and were delicious , juicy, crispy. Use the lemon for acid. I used nearly all the crumbs too.

Saved some cleanup by skipping flour + egg, coating the pork with mayo then into breadcrumbs (paprika + garlic powder). Agree with flipping halfway. I did bump up the temp a little. Nicely browned, meat did not dry out.

whisk the eggs, flour, garlic, oil, mayo all together. then put meat into that bowl and stir to coat. use tongs to pick up each piece of meat and plop into bowl of toasted breadcrumb, then put each piece on sheet pan. voila- clean hands!

Overall pretty good, but did not get the pork as thin as it should have been and ended up overcooking it but still was fairly tender. Spread some dijon on the cutlets before salt and pepper per someone's suggestion which I would do again. Elevated the pork on a cooking rack over a pan per advice but don't think I would do that again, would go for the parchment paper to get some oily crispiness on the pork. Served with brussel sprouts and twice baked sweet potatoes which were good compliments.

This is an easy-to-follow and quick to prepare recipe. I thought it turned out well and I'll make this recipe again. I've had schnitzel in a sidewalk cafe in Austria. Is this like that? No. Is it as good as Melissa Clark's recipe? Don't know; I've not made her recipe, although I have it in my NYT recipe box. But, this is a tasty and easy-to-make dish - thanks to the numerous tips from others down below - thank you all for sharing them.

really liked this one. Crisp outer layer, tender flavorsome inside. "Schnitzel with noodles..."

Cooked as described, served over a mushroom stroganoff-style sauce and noodles, family loved it. Of course it doesn't taste like a pan-fried schnitzel -- that's the point! I need something lighter without the calories from fat -- as well as the mess. Because my son is allergic to eggs I've had to find an alternative to egg dip for breading. A slurry of flour and water works perfectly (start with 2 parts water, 1 part flour but I generally need it to be thinner).

I don’t quite understand. The final coating is a mixture of panko and mayo? Doesn’t the mayo make the panko soggy? How can that make a crisp outer coat?

I’ve found that an easier pork schnitzel can be had by buying a pork tenderloin, cutting into 1-2 inch slices and pounding it down. Easier than dealing with rib bones, etc in my opinion and it makes a perfect schnitzel.

Delish made just like the recipe! Just a basic foil-lined baking sheet for 25 minutes and you're ready. A side of lightly fried spaetzle and it's 3 Michelin stars!!!

I found it a bit dry. Needs something.