Woodcutter's Schnitzel with Bacon & Egg
Crispy-fried pork cutlet topped with melted cheese and bacon, served with a fried egg and green beans. A German diner classic that tastes fancy but comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 cutlets (about 4 oz each) pork cutlets (schnitzel), pounded thin
- 4 slices bacon
- 2 slices cheddar or emmental cheese, sliced
- 8 oz green beans, trimmed
- ½ cup all-purpose flour
- 2 whole eggs
Instructions
- 1
Cook bacon in a large skillet over medium heat until crispy, about 6 minutes. Transfer to a plate; leave 2 tbsp bacon fat in the pan.
- 2
Season pork cutlets with salt and pepper. Dredge both sides in flour, shaking off excess.
- 3
Increase heat to medium-high. Sear cutlets in the bacon fat 2 minutes per side until golden brown. Top each with cheese and crumbled bacon.
- 4
Cover skillet for 1 minute to melt cheese. Slide cutlets to one side; add green beans to the pan with a splash of water.
- 5
Cover and cook beans 3 minutes until tender-crisp. Push everything to the edges and crack both eggs into the center.
- 6
Cook uncovered until whites set but yolks still jiggle, about 2 minutes. Serve immediately.
Tools you’ll need
- 12-inch skillet with lid
- shallow bowl or plate (for flour)
- tongs or spatula
- paper towels
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