PREP TIME: 20 MINS | COOK TIME: 45 MINS | TOTAL TIME: 1 HR 5 MINS | YIELD: 8 servings
I will never get tired of this classic German Schweine Schnitzel. I can eat this any time and still want more! Serve the breaded pork cutlets over egg noodles and topped with a rich and indulgent gravy.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
Butter & olive oil, as needed
1 pork loin roast
7 slices bacon
3 eggs
2 c. dry bread crumbs (5 bread slices worth)
1 cup vegetable broth
1/3 cup onion, finely diced
1 1/2 cup half & half
1 cup + 1 1/2 tablespoons flour, divided
Egg noodles (like spaetzle – cooked following package directions)
1 teaspoon thyme
1 tablespoon parsley
salt & pepper
How to make Classic German Schweine Schnitzel
Step 1: Slice the pork loin roast into half-inch thick pieces and place a few slices in a gallon-sized Ziplock bag. Using the bottom of a heavy skillet, pound the cutlets to about 1/4-inch thickness. Do the same with the remaining cutlets.
Step 2: In a shallow dish, place a cup or so of flour. Beat the eggs in the second shallow dish, then place the dry bread crumbs in the third dish.
Step 3: Season both sides of a cutlet with salt and pepper. Dredge the cutlet in flour, then dip in egg and coat with bread crumbs. Slightly press the cutlet so the bread crumbs stick to it well. Place the breaded cutlet on a plate and repeat the same with the rest of the cutlets.
Step 4: Heat a tbsp each of butter and olive oil in a heavy skillet. Once the butter has melted, place as many cutlets to the skillet without overcrowding and cook them for about 3 minutes per side until golden. Transfer the cooked cutlets to a dish in the oven to keep them warm. Just set the oven to the lowest temperature (or warm setting). Cook the remaining cutlets, adding more butter and olive oil as needed.
Step 5: Saute the diced bacon and finely diced onion in the now-empty skillet until the onion has softened and the bacon is just browned. Then, stir in 1 1/2 tbsp of flour and continue to cook for another minute over medium heat until the mixture is slightly bubbly. Pour in 1 cup of vegetable broth followed by the half-and-half. Then, add the thyme and parsley. Stir well and allow the mixture to come to a gentle boil, stirring constantly.
Step 6: When done, serve the schnitzel right away with noodles topped with gravy. Enjoy!
Nutrition Facts:
YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 323TOTAL FAT: 16gSATURATED FAT: 7gTRANS FAT: 0gUNSATURATED FAT: 8gCHOLESTEROL: 114mgSODIUM: 560mgCARBOHYDRATES: 29gFIBER: 2gSUGAR: 4gPROTEIN: 15g
Ingredients
- Butter & olive oil, as needed
- 1 pork loin roast
- 7 slices bacon
- 3 eggs
- 2 c. dry bread crumbs (5 bread slices worth)
- 1 cup vegetable broth
- 1/3 cup onion, finely diced
- 1 1/2 cup half & half
- 1 cup + 1 1/2 tablespoons flour, divided
- Egg noodles (like spaetzle – cooked following package directions)
- 1 teaspoon thyme
- 1 tablespoon parsley
- salt & pepper
Instructions
Step 1: Slice the pork loin roast into half-inch thick pieces and place a few slices in a gallon-sized Ziplock bag. Using the bottom of a heavy skillet, pound the cutlets to about 1/4-inch thickness. Do the same with the remaining cutlets.
Step 2: In a shallow dish, place a cup or so of flour. Beat the eggs in the second shallow dish, then place the dry bread crumbs in the third dish.
Step 3: Season both sides of a cutlet with salt and pepper. Dredge the cutlet in flour, then dip in egg and coat with bread crumbs. Slightly press the cutlet so the bread crumbs stick to it well. Place the breaded cutlet on a plate and repeat the same with the rest of the cutlets.
Step 4: Heat a tbsp each of butter and olive oil in a heavy skillet. Once the butter has melted, place as many cutlets to the skillet without overcrowding and cook them for about 3 minutes per side until golden. Transfer the cooked cutlets to a dish in the oven to keep them warm. Just set the oven to the lowest temperature (or warm setting). Cook the remaining cutlets, adding more butter and olive oil as needed.
Step 5: Saute the diced bacon and finely diced onion in the now-empty skillet until the onion has softened and the bacon is just browned. Then, stir in 1 1/2 tbsp of flour and continue to cook for another minute over medium heat until the mixture is slightly bubbly. Pour in 1 cup of vegetable broth followed by the half-and-half. Then, add the thyme and parsley. Stir well and allow the mixture to come to a gentle boil, stirring constantly.
Step 6: When done, serve the schnitzel right away with noodles topped with gravy. Enjoy!
