Heidi’s Schnitzel in Cream Sauce

Print Friendly, PDF & Email


  •   8 slices    Pork Cutlets
  •            2    Eggs
  •                  Flour
  •                  Milk
  •                  Salt & Pepper
  •                  Plain Bread Crumbs
  •                  Vegetable Oil for Frying
  •       5 oz    Bacon, diced
  •       5 oz    heavy Smoked Ham, like Schinkenspeck or Westphalian Ham, diced
  •            1    large Onion
  • 2½ cups    Heavy Cream
  •      1 cup    Vegetable Broth


Prepare three plates for dipping the cutlets in. One with flour, one with bread crumbs and one with eggs, milk, salt and pepper, beaten together.
Dredge each cutlet, on both sides, first through the flour, then the egg wash and finally the bread crumbs.
In a large frying pan with oil over medium heat fry the cutlets on each side to a golden brown. Place the cutlets into a glass casserole dish and set aside.
Fry bacon, ham, and onions until lightly browned, add vegetable broth and whipping cream and bring to a boil.
Pour hot liquid mixture over cutlets.  Allow to cool then cover.
Marinate in fridge for up to 2 days.
Preheat oven to 350°F and bake for 1½-2 hours.  Bake covered for the first 45 minutes.

Great recipe to make ahead of time, it cuts down the time spent in the kitchen on the day of entertaining.



Comments are closed.