Pork neck seasoned with garlic, golden onions, and English bacon creates a juicy combination, finished by baking on slices of stale bread. Reverse schnitzels are tender, flavorful, and thanks to the combination of frying and baking, they gain a unique taste and texture.
This recipe starts with reverse breading, where the meat is first coated in breadcrumbs and only then dipped in egg. The schnitzels are only briefly pre-fried to keep them half-raw inside, then finished in the oven with onions and bacon. If you prefer a fattier version, you can skip the bread.
What You’ll Need
For the meat and breading:
- slices of pork neck (according to the number of servings),
- salt to taste,
- pepper to taste,
- garlic to taste,
- breadcrumbs,
- eggs,
- oil for frying.
For baking and finishing:
- slices of stale bread,
- onion,
- English bacon,
- a little oil for sautéing the onion.
The original recipe does not specify exact amounts, so adjust according to the number of servings and the size of your baking dish.
Step-by-Step Preparation:
1. Preparing the meat: Pound the pork neck slices, season both sides with salt and pepper. Crush the garlic and rub it onto the meat to taste, so its strong flavor gets right under the coating.
2. Reverse breading: Coat each seasoned slice first in breadcrumbs, then in beaten egg. This reversed order is what sets these schnitzels apart from the classic triple-breaded version.
3. Brief frying: Heat oil in a pan and quickly fry the coated slices. Let them turn golden, but keep the inside half-raw, as the meat will finish baking in the oven for about 40 minutes.
4. Preparing the baking dish: Cover the bottom of the baking dish with slices of stale bread. If you prefer a fattier result, you can skip the bread entirely, as suggested in the original recipe.
5. Arranging the schnitzels: Lay the pre-fried pork neck slices on the prepared bread. Arrange the meat so that each portion can be easily removed and served after baking.
6. Sautéing the onion: Slice the onion and sauté it in a little oil until golden. Spread the cooked onion evenly over all the pre-fried schnitzels so its flavor melds with the meat during baking.
7. Adding bacon: Place slices of English bacon on top of the sautéed onion layer. The baking dish is now ready for the final bake.
8. Baking: Place the dish in an oven preheated to 160°C. Bake the reverse schnitzels for about 40 minutes, so the half-raw meat cooks through and the flavors of pork neck, onion, and bacon blend together.
9. Serving: Remove the finished schnitzels from the oven and divide into individual portions. Serve with the baked onion, English bacon, and, depending on your chosen version, with the slice of bread from the bottom of the dish.
Why Fry the Schnitzels Only Briefly
When frying, let the pork neck slices just turn golden, but don’t cook them through. They will continue cooking for another 40 minutes at 160°C in the oven, so longer frying isn’t necessary. The half-raw center before baking is intentional in this recipe.
When to Use Bread and When to Skip It
Slices of stale bread form the bottom layer on which the pre-fried meat is placed. The original recipe also notes that those who prefer a fattier version can skip the bread. Choose your version according to taste before arranging the schnitzels in the baking dish.
Final Tip
When breading, stick to the order of breadcrumbs first, then egg, as this is the essence of the reverse method. Sauté the onion until golden before baking and spread it evenly, so each slice of meat gets plenty of fragrant onion and English bacon.
