This baked pork schnitzel in a tasty mushroom sauce takes the beloved classic and transforms into an equally delicious version.

Baked pork schnitzel with sauce in a serving bowl.

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By swapping the traditional pan-frying method for baking, we’ve created a lighter alternative that still delivers that satisfying golden crust and juicy interior that makes schnitzel so irresistible.

Why You’ll Fall in Love with This Pork Schnitzel with Sauce Recipe

Perfect balance of simplicity and flavor.
The pork cutlets are coated in a seasoned breadcrumb mixture that crisps up beautifully in the oven, eliminating the need for excessive oil while maintaining that distinctive schnitzel texture.
The accompanying sauce – a tangy, creamy concoction that complements the savory pork
This oven-baked version means you can prepare multiple servings at once without standing over a hot stove

Baked pork schnitzel with sauce next to a bowl of rice.

The Secret’s in the Sauce

The signature sauce is what truly sets this schnitzel apart from others. A harmonious blend of bright lemon notes, rich dairy, and aromatic herbs creates a velvety sauce. The beauty of this sauce lies in its versatility; it complements the pork perfectly while being equally delicious drizzled over your chosen side dishes.

Perfect Pairings: Side Dishes That Complete the Meal

A schnitzel this good deserves worthy companions on your plate. Traditional sides like creamy mashed potatoes and buttered pasta noodles provide a comforting base that soaks up the delicious sauce. Additionally, a simple side dish of easy peasy rice pairs perfectly with oven baked pork schnitzel.

Piece of pork schnitzel over rice on a plate.

Ingredients

The main ingredients for this dish include tenderized pork schnitzel, mushrooms and onions.

How to Make Baked Pork Schnitzel with Sauce

Season schnitzel with salt and pepper.

In a frying pan, heat 2 tbsp oil. Dip schnitzel in flour and place in a frying pan to saute for 7 minutes each side to get coloring.

Remove from pan and line in a glass baking dish.

Pour 1 cup warm water onto a frying pan to mix with leftover flour and oil mixture. Pour the gravy into the glass pan with the schnitzel. Repeat 3 or 4 more times until the schnitzel is fully covered in the pan.

Chop the onions and saute with some salt in the frying pan for 2-3 minutes.

Slice mushrooms in fours and add to pan with oil.

Mix all together with parsley and cook for 2 minutes.

Transfer to a glass pan spreading over the schnitzel.

Covering pork with sauteed onion and mushrooms.

Cover with aluminum foil and bake for 35-40 minutes at 370F.

Scooping baked pork schnitzel with sauce

Serve with rice or mashed potatoes.

A Timeless Classic, Reimagined

This baked pork schnitzel with its extraordinary mushroom sauce represents the best of comfort food evolution – honoring tradition while embracing modern, healthier cooking methods. The crispy, golden exterior giving way to tender, juicy pork creates that delightful textural contrast we crave, while the signature sauce adds complexity that will keep everyone coming back for more.

Whether you’re new to schnitzel or a longtime enthusiast, this baked version proves that some classics truly can be reinvented without losing their soul.

Baked Pork Schnitzel with Sauce Recipe

Baked pork schnitzel in a tasty mushroom sauce takes the beloved classic and transforms into an equally delicious version.

5 from 1 vote

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Author: Jane and Sonja

Ingredients

2 lbs tenderized pork schnitzel or tenderloin pork
1 pack white mushrooms
2 medium onions finely chopped
1 tbsp chopped parsley fresh or dried
Salt and pepper to taste
2 tbsp white flour
2 tbsp oil

Instructions

Season schnitzel with salt and pepper.
In a frying pan, heat 2 tbsp oil.
Dip schnitzel in flour and place in a frying pan to saute for 7 minutes each side to get coloring.
Remove from pan and line in a glass baking dish.
Pour 1 cup warm water onto a frying pan to mix with leftover flour and oil mixture. Pour the gravy into the glass pan with the schnitzel. Repeat 3 or 4 more times until the schnitzel is fully covered in the pan.
Chop the onions and saute with some salt in the frying pan for 2-3 minutes.
Slice mushrooms in fours and add to pan with oil.
Mix all together with parsley and cook for 2 minutes.
Transfer to a glass pan spreading over the schnitzel.
Cover with aluminum foil and bake for 35-40 minutes at 370F.
Serve with rice or mashed potatoes.