Holzfäller Schnitzel with Bacon, Eggs & Gravy
Crispy pan-fried pork schnitzel topped with melted cheese, bacon, and a rich pan gravy, crowned with fried eggs. A showstopping German woodcutter's feast ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 612
- Protein
- 48g
Ingredients
- 2 4-oz pieces pork schnitzel (or thin-cut pork chops)
- ½ cup all-purpose flour
- 4 whole eggs
- 4 slices bacon
- 2 slices cheddar cheese (or Emmental), sliced
- ½ cup beef broth
- 1 tbsp Dijon mustard
- ½ tsp cornstarch
Instructions
- 1
Cook bacon in a large skillet over medium-high until crispy, 6–8 minutes. Transfer to a plate; set aside.
- 2
Pat schnitzel dry. Dredge in flour, shaking off excess. Sear in bacon fat over medium-high for 90 seconds per side until golden.
- 3
Top each schnitzel with a slice of cheese and 2 bacon strips. Cover skillet for 1 minute until cheese melts.
- 4
Transfer schnitzel to a plate. Pour broth and mustard into skillet; whisk in cornstarch slurry to thicken, about 1 minute.
- 5
Crack remaining 2 eggs into skillet; fry sunny-side up over medium until whites set, 3–4 minutes.
- 6
Slide eggs onto schnitzel. Pour gravy over top and serve immediately.
Tools you’ll need
- 12-inch skillet or cast iron
- tongs
- spatula
- whisk
- plate
- paper towels
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