Pork Cream Schnitzel

Total Time
Prep 1 hr
Cook 0 mins

Doesn't it sound great? I got this from an old cookbook produced in a Mennonite community, but I'm not sure if it's a true Mennonite recipe or not, so forgive me if not. It's very good!

Ingredients Nutrition


  1. Dice bacon and cook until crisp. Drain and reserve bacon drippings.
  2. Cut meat into 3 inch pieces. Brown in bacon drippings. Cook onion until tender. Sprinkle meat with salt and paprika, then remove pork to a warm platter.
  3. Remove all but a tablespoon of fat from skillet. Add 1/2 cup chicken stock (can be from chicken bouillion). Heat through but do not boil.
  4. Whisk in sour cream until hot and smooth - again be sure not to boil.
  5. Add meat and cover. Simmer over low heat about 20 minutes or until meat is tender. Adjust seasonings.
  6. Stir cornstarch into water and slowly add to cream gravy. Cook, stirring often for 3 minutes or until thickened and no taste of starch remains.
  7. Serve over hot buttered egg noodles.


Most Helpful

This was great! I used bone in pork steaks and replaced the cornstarch with xanath gum to lower the carb count. Will definitely make again.

virtualcook October 18, 2009

This was great! I'm not one for cornstarch usually, as I feel it tends to make things gooey. The taste was great and it went well with the noodles. Thanks for posting this!

HoserLauren May 23, 2008

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