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Pork Schnitzel Stuffed with Gouda and Bacon
Crisp breadcrumbs, juicy pork and a filling of melted cheese and bacon.
🍽️ 2 servings Cook 15 min. Total 15 min. ⭐ Easy
Seasons: All Seasons
Cooking methods: Deep Frying

The Story Behind the Recipe

This is how my father always made stuffed schnitzel. He covered one half with cheese, bacon and another slice of cheese, almost like making a toasted sandwich. Then he folded the remaining meat over the filling and breaded it. It is one of those dishes I remember exactly as we ate it at home: crisp outside, juicy inside, with cheese melting as you cut through it. Here, I made two schnitzels, one for each serving.

The Technique

  • Fold each schnitzel in half and press the edges together carefully.
  • Thorough breading helps hold the filling in place.
  • Fry until the pork is cooked through, adjusting the time to its thickness.
Ingredients

  • Pork schnitzels: 2, opened out sufficiently to fold in half

  • Gouda or another good melting cheese: 4 slices

  • Bacon: 4 slices

  • All-purpose flour: for breading

  • Egg: beaten, as much as needed for breading

  • Dried breadcrumbs: as needed

  • Salt and black pepper: to taste

  • Suitable frying oil: enough for the pan

Steps

Method

  1. Season both sides of the pork with salt and pepper.

  2. Cover half of each schnitzel with one slice of cheese, two slices of bacon and another slice of cheese.

  3. Fold the uncovered half over the filling and press the edges together.

  4. Coat in flour, beaten egg and breadcrumbs, covering the joins thoroughly. Let the breaded schnitzels stand briefly.

  5. Heat plenty of oil and fry carefully, turning occasionally, until golden and cooked through. Mine took approximately 15 minutes, but thickness affects the cooking time.

  6. Drain on a rack and serve hot.

Tips and Secrets

  1. Keep the filling away from the edges and press them together firmly so they seal and hold the cheese in during frying.

  2. Adjust the heat so the pork cooks through before the breadcrumbs become too dark.

  3. Check the centre before taking the schnitzel out of the pan. A golden crust alone does not tell you whether the meat inside is cooked.

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