Classic German Schweine Schnitzel
  • 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)
  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!
Recipe by Cosmopolitan Cornbread at