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Schnitzel in Cream Sauce


8 slices

Pork Cutlets

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





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 lrg

Onion diced

2½ cups

Heavy Cream

1 cup

Vegetable Broth

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

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