Reverse schnitzels from pan to oven: Juicy, tender and always turn out well recept

Name: Reverse schnitzels from pan to oven: Juicy, tender and always turn out well
Prep time: 65 min
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 800–900 g of meat for schnitzels (pork leg or chicken breasts; 6 slices); Salt, freshly ground pepper; Optional - full‑fat mustard or crushed garlic for spreading on the meat; 150 g breadcrumbs (for coating; press into the meat); 3 eggs, lightly salted and beaten; Oil for frying; 20 g butter (for the baking tray; optional); 150–200 g streaky bacon, slices; 2–3 medium onions, thinly sliced (pre‑sauté briefly until translucent in a little oil)

Easy to prepare
4 serving
65 minutes

Jan, 17. 12. 2025

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This „reverse“ coating method guarantees a beautifully crispy crust and juicy meat inside. First breadcrumbs, then the egg – a quick sear in the pan and then a calm finishing in the oven with bacon and translucent onions. The result? Schnitzels that literally glisten with juice when sliced and won’t leave a crumb at home.

For 4 serving

Ingredients

800–900 g of meat for schnitzels (pork leg or chicken breasts; 6 slices)
Salt, freshly ground pepper
Optional – full‑fat mustard or crushed garlic for spreading on the meat
150 g breadcrumbs (for coating; press into the meat)
3 eggs, lightly salted and beaten
Oil for frying
20 g butter (for the baking tray; optional)

For finishing in the oven:

150–200 g streaky bacon, slices
2–3 medium onions, thinly sliced (pre‑sauté briefly until translucent in a little oil)

Preparation procedure

Preparing the meat: Lightly pound the meat slices, salt and pepper. If you like, spread a thin layer of mustard or crushed garlic.
Reverse coating: Press the breadcrumbs into the meat from all sides. Only then dip into the salted beaten egg. Let the excess drip off.
Quick frying: Heat oil in the pan (medium‑high heat). Fry the schnitzels briefly like „bread in egg“ – only until golden on both sides. The aim is to set the crust, not to cook through completely.
Arranging on the tray: You can lightly grease the tray with butter (not necessary). Place the schnitzels side by side, cover with slices of bacon and sprinkle with the onions you pre‑sautéed until translucent. Cover with foil.
Finishing in the oven: Bake covered at 180–190 °C for about 30 minutes. For the last 5–10 minutes remove the foil so the surface can brown nicely and the moisture can evaporate.
Serving: Let rest for 5 minutes. Serve with smashed potatoes, mashed potatoes, boiled potatoes with butter, or a fresh cucumber salad.

Total preparation time: 65–75 minutes

Servings: 4–6

Tips to ensure success

Really press into the meat with your palm the breadcrumbs – they will adhere and won’t create a „mushy mess“ when dipping in the egg.
Pre‑cook the onions separately until translucent – in the oven they’ll only need finishing and won’t turn bitter.
Fry briefly and finish in the oven – the meat will stay juicy and the crust won’t be burnt.
For a milder flavor replace part of the bacon with ham; for a more pronounced flavor add a pinch of smoked paprika.

Conclusion

Reverse schnitzels are a great choice when you want a crispy crust without dry meat. A quick sear in the pan and easy finishing in the oven with bacon and onions produce a juicy, fragrant main course that will disappear at home. Save this recipe among your staples — it works reliably with both pork and chicken.