Holzfäller Schnitzel — Bacon & Cheese Pork
Crispy pan-fried pork cutlet topped with melted cheese and bacon, served with fried eggs, bread, and fresh celery. A German lumberjack classic that tastes way fancier than it actually is.
- Total time
- 28 min
- Servings
- 2
- Calories
- 680
- Protein
- 52g
Ingredients
- 2 cutlets (about 6 oz each) pork cutlets (boneless loin or shoulder)
- 4 strips bacon strips
- 2 slices sharp cheddar or gruyère cheese
- ½ onion, thinly sliced yellow onion
- 2 large eggs eggs
- ¼ cup all-purpose flour
- 2 stalks celery stalks
- 2 thick slices bread (crusty or rye)
Instructions
- 1
Cook bacon in a large skillet over medium-high until crispy, 5–7 minutes. Transfer to paper towels; chop once cool.
- 2
Pat pork cutlets dry. Pound gently to 1/3-inch thickness between plastic wrap or in a bag.
- 3
Season pork with salt and pepper. Dredge both sides lightly in flour, tapping off excess.
- 4
Pour bacon fat back into the skillet (leave about 2 tbsp). Heat over medium-high until shimmering, about 90 seconds.
- 5
Sear pork 3–4 minutes per side without moving, until golden brown. Do not flip more than once.
- 6
Top each cutlet with cheese and bacon; cover skillet briefly until cheese melts, about 2 minutes.
- 7
Push schnitzel to the side. Fry eggs in the same skillet sunny-side-up until whites set, about 3–4 minutes.
- 8
Slide schnitzel and egg onto a plate. Serve with raw celery sticks and bread on the side.
Tools you’ll need
- 12-inch skillet (cast iron or stainless steel)
- plastic wrap or ziplock bag
- meat mallet or rolling pin
- paper towels
- spatula
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