Schweine-Schnitzel

When we lived in Germany, I simply loved having schnitzel when we went to any gasthaus. Traditionally schnitzel is made from veal, but you can also find many pork variations. This is my absolutely favorite schnitzel to make. The gravy is rich and creamy, and the schnitzel is crispy and tender.

I dreamed about it last night.

Seriously.

And moose.

And my Oma.

schweineschnitzel on TheFoodieArmyWife.com

 

To begin, take a pork loin roast and cut it into half inch thick slices.

1

 

Place a couple slices in a gallon sized zip-lock bag, and give them a bash with the bottom of a heavy skillet. The cutlets should be about 1/4 inch thick.
Before…

2

 

And after.

3

 

Repeat that with all of your cutlets.
Now you’ll need three shallow dishes. In dish, place a cup or so of flour, in the second, beat three eggs.

4

 

… and in the third, you’ll need some dry bread crumbs. My bread crumbs are semi-dry. I took about 5 slices of bread and toasted them. Then let them cool, ripped them in a couple pieces and pulverized them in my food processor. Tadaa!!! Instant fresh “dry” bread crumbs. You will also need some salt and pepper. Set these all up in an area like a “dipping station.”

5

 

Salt & pepper a cutlet

6

 

Dredge it in the flour.

7

 

Dip it in the egg and coat it.

8

 

Then dip it into the bread crumbs, pressing lightly so they stick well.

9

 

Set it on a plate, and prepare a couple more the same way.

11

 

In a skillet, heat a tablespoon each of butter and extra virgin olive oil.

12

 

You want your skillet to be well heated, but not smoking hot. Place however many cutlets will fit comfortably in your skillet.

13

 

Cook them about 3 minutes on each side, until beautiful and golden, and place them in a dish to keep warm in your oven. Set your oven to its lowest temperature if it doesn’t have a “warm” setting.

While the cutlets cook, prepare your next skillet-full of cutlets, so they are ready to go. Add more butter & oil as needed. Repeat until all of the cutlets are cooked.

The next part only takes a few minutes, so go ahead and turn off your oven. The cutlets will still be warm, and you don’t want them to dry out.

Dice up 6 or 7 slices of bacon, and finely dice a third cup of onion.

14

 

In the same skillet that you cooked the pork in, saute the bacon and onion together until the onions are tender and the bacon is just browned.

15

 

Stir in a tablespoon and a half of flour.

16

 

Let that cook a minute over medium heat and get a little bubbly.

17

 

Whisk in a cup of vegetable broth.

18

 

Along with 1 1/2 cup of half & half, a teaspoon of thyme and a tablespoon of parsley.

19

 

Let that come to a gentle boil, whisking continually. As soon as it begins to boil, it will be a tad thickened, and it is done!

Serve the schnitzel with noodles, topped with your amazing gravy. I used spaetzle, but any egg noodle will do.

Enjoy!

20

Schweine-Schnitzel
 
Ingredients
  • 1 pork loin roast
  • 1 c + 1½ Tb flour, divided
  • 3 eggs
  • 2 cups dry bread crumbs (5 bread slices worth)
  • salt & pepper
  • Butter & olive oil, as needed
  • 7 slices bacon
  • ⅓ c onion, finely diced
  • 1 c vegetable broth
  • 1½ c half & half
  • 1 tsp thyme
  • 1 Tb parsley
  • Egg noodles (like spaetzle – cooked according to package directions)
Instructions
  1. To begin, take the pork loin roast and cut it into half-inch thick slices. Place a couple slices in a gallon sized zip-lock bag, and give them a bash with the bottom of a heavy skillet. The cutlets should be about ¼ inch thick. Repeat that with all of your cutlets.
  2. Now you’ll need three shallow dishes. In dish, place a cup or so of flour, in the second, beat the three eggs, and in the third, you’ll need some dry bread crumbs. My bread crumbs are semi-dry. I took about 5 slices of bread and toasted them. Then let them cool, ripped them in a couple pieces and pulverized them in my food processor. Tadaa!!! Instant fresh "dry" bread crumbs. You will also need some salt and pepper. Set these all up in an area like a "dipping station." Salt and pepper both sides of a cutlet. Dredge it in the flour. Dip it in the egg. And then coat it with the bread crumbs. I give it a little press so they stick well. Set the cutlet on a plate, and do another.
  3. In a heavy skillet, heat up a tablespoon each of butter and olive oil. You want your skillet to be well heated, but not smoking hot. Place however many cutlets will fit comfortably in your skillet. Cook them about 3 minutes on each side, until beautiful and golden, and place them in a dish to keep warm in your oven. Set your oven to its lowest temperature if it doesn’t have a "warm" setting.
  4. While the cutlets cook, prepare your next skillet-full of cutlets, so they are ready to go. Add more butter & oil as needed. Repeat until all of the cutlets are cooked. The next part only takes a few minutes, so go ahead and turn off your oven. The cutlets will still be warm, and you don’t want them to dry out.
  5. Dice up the slices of bacon, and finely dice a third cup of onion. In the same skillet that you cooked the pork in, sauté the bacon and onion together until the onions are tender and the bacon is just browned. Stir in a tablespoon and a half of flour. Let that cook a minute over medium heat and get a little bubbly. Whisk in a cup of vegetable broth, half & half, thyme and parsley.
  6. Let that come to a gentle boil, whisking continually. As soon as it begins to boil, it will be a tad thickened, and it is done!
  7. Serve the schnitzel with noodles, topped with your amazing gravy. I used spaetzle, but any egg noodle will do.
  8. Enjoy!

Comments

  1. Jolene says

    Im always looking for new ideas for dinner, being a stay at home sometimes makes me feel like my meals are on repeat. Cooking this tonight, cant wait for the results!

  2. Peggy Bayer says

    I saw the post on facebook about this and we made it. AMAZING!! Hubby said this is a keep and we have to make it again soon. Even my picky son liked it. Thanks for sharing this.
    Peg~

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