Entree: Germany – Schleswig-Holstein – Holsteiner Schnitzel (Breaded and pan-fried pork cutlet topped with sautéed bacon and onions and a fried egg)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 15 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 boneless pork cutlets, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt, plus extra for seasoning
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten, approx. 3 1/2 oz (100 g) total
- 1 cup (120 g) fine breadcrumbs
- 3 tbsp (45 ml) vegetable oil, divided
- 2 tbsp (30 g) unsalted butter
- 4 slices bacon, approx. 3 oz (85 g), chopped
- 1 medium onion, about 6 oz (170 g), thinly sliced
- 4 large eggs for topping, approx. 7 oz (200 g) total
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Show original ingredient measurements

- 4 boneless pork cutlets, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt, plus extra for seasoning
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten, approx. 100 g total
- 1 cup (120 g) fine breadcrumbs
- 3 tbsp (45 ml) vegetable oil, divided
- 2 tbsp (30 g) unsalted butter
- 4 slices bacon, approx. 3 oz (85 g), chopped
- 1 medium onion, about 6 oz (170 g), thinly sliced
- 4 large eggs for topping, approx. 200 g total
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the cutlets: pound each pork cutlet to about 1/4 inch (6 mm) thickness between plastic wrap. Season both sides with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper.
2. Set up dredging stations: place flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third. Dredge each cutlet in flour, shaking off excess, dip in egg, then press into breadcrumbs to coat evenly.
3. Brown the cutlets: heat 2 tbsp (30 ml) vegetable oil and 1 tbsp (15 g) butter in a large skillet over medium-high heat. Fry cutlets in batches, 2–3 minutes per side, until golden brown and cooked through (internal temp 145°F/63°C for pork). Transfer to a warm oven (200°F/95°C) to keep warm while finishing.
4. Sauté bacon and onions: in the same skillet, add remaining 1 tbsp (15 ml) oil and 1 tbsp (15 g) butter. Add chopped bacon and cook over medium heat until starting to crisp, about 4 minutes. Add sliced onion and sauté until soft and caramelized, about 8–10 minutes. Season with a pinch of salt and pepper.
5. Fry the eggs: in a separate nonstick skillet, melt 1 tsp (5 ml) butter or oil over medium heat and fry the 4 eggs sunny-side up or to desired doneness. Season with a little salt and pepper.
6. Assemble and serve: place a breaded cutlet on each plate, spoon equal portions of the bacon-and-onion mixture over each cutlet, then top each with a fried egg. Garnish with chopped parsley and serve with lemon wedges to squeeze over the cutlet.

1. Prepare the cutlets: pound each pork cutlet to about 1/4 inch (6 mm) thickness between plastic wrap. Season both sides with 1 tsp salt and 1/2 tsp pepper.
2. Set up dredging stations: place flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third. Dredge each cutlet in flour, shaking off excess, dip in egg, then press into breadcrumbs to coat evenly.
3. Brown the cutlets: heat 2 tbsp (30 ml) vegetable oil and 1 tbsp (15 g) butter in a large skillet over medium-high heat. Fry cutlets in batches, 2–3 minutes per side, until golden brown and cooked through (internal temp 145°F/63°C for pork). Transfer to a warm oven (200°F/95°C) to keep warm while finishing.
4. Sauté bacon and onions: in the same skillet, add remaining 1 tbsp (15 ml) oil and 1 tbsp (15 g) butter. Add chopped bacon and cook over medium heat until starting to crisp, about 4 minutes. Add sliced onion and sauté until soft and caramelized, about 8–10 minutes. Season with a pinch of salt and pepper.
5. Fry the eggs: in a separate nonstick skillet, melt 1 tsp (5 ml) butter or oil over medium heat and fry the 4 eggs sunny-side up or to desired doneness. Season with a little salt and pepper.
6. Assemble and serve: place a breaded cutlet on each plate, spoon equal portions of the bacon-and-onion mixture over each cutlet, then top each with a fried egg. Garnish with chopped parsley and serve with lemon wedges to squeeze over the cutlet.