The bacon might appear like the bridesmaid in this dish, but it’s a stunner. Presented smooth in the gravy, it is hard to miss the bacon’s presence here. I sometimes serve this alongside my Rosemary Mashed Potatoes, which include chopped bacon, for an extra dose. And the next day, when the schnitzel no longer has its crispy crust, the bacon gravy (and mashed potatoes) will be what everyone goes for first.
Put each chop between two sheets of plastic wrap or waxed paper and gently pound them out with the flat side of a meat tenderizer until they are an even ⅛ inch (3 mm) thick.
Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and
Lay the breaded pork cutlets in a single layer on a plate lined with parchment paper and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
In a large nonstick or cast-iron pan, heat
To serve, ladle some of the gravy onto a large plate and top with a pork schnitzel. Serve with additional gravy on top and garnish with bacon bits and a squeeze of lemon, if desired.
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