Oven-Baked Pork Loin Schnitzel with Peas and Rice
Crispy oven-baked pork loin cutlets served with fluffy herb rice and tender green peas. This simple, family-friendly meal prep is easy to pack and reheat.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 1 serving
Ingredients
- 1 g Black Pepper
- 35 g Breadcrumbs
- 50 g Egg
- 20 g Flour
- 1 g Fresh parsley
- 100 g frozen peas
- 8 g Olive oil
- 180 g Pork Loin
- 65 g Rice
- 2 g Salt
Instructions
- Heat the oven to 220°C. Line a baking sheet with parchment paper and lightly brush it with half of the olive oil.
- Cook the white rice according to the package directions. Stir in the dried parsley and a small amount of the salt once cooked.
- Slice the pork loin into thin cutlets and gently flatten them between sheets of parchment paper. Season both sides with the remaining salt and black pepper.
- Place the flour, beaten egg, and panko breadcrumbs in three shallow bowls. Coat each pork cutlet in flour, then egg, then panko, pressing the crumbs onto the pork.
- Arrange the breaded pork on the baking sheet. Drizzle with the remaining olive oil and bake for 14 to 16 minutes, turning once, until golden and cooked through.
- Meanwhile, cook the green peas in a small pot of simmering water for 3 to 4 minutes, then drain.
- Divide the herb rice, green peas, and baked pork schnitzel into a meal-prep container. Let cool slightly before sealing and refrigerating.