Schnitzel with Broccoli Raclette Sauce

Broccoli and Raclette and Schnitzel with Noodles…” These are a few of my favourite things! Now that I have the (updated) song stuck in your head, I will proceed cautiously. Originally, the plan was to make two sauces and serve this for Christmas Dinner. The other sauce was going to be Red Beet based to give the dish some serious Christmas colours. But, we were way too full from Gramma’s amazing Christmas lunch that we heated up some (equally amazing) leftover chicken soup that my mother in law gave us for dinner. Serving this on the 26th strongly diluted my will to make two sauces for the sake of aesthetics, so here we are…one big delicious green sauce.

We served our Schnitzel over noodles per the song, but it would also go very well with homemade pasta/dumplings like Spätzli, a classic potato side like Rösti, or even something a little less intuitive like Risotto. Also, if you prefer chicken to pork, it’s easy to swap out one protein for the other and move forward in accordance to your desires.

Time: 30 Minutes


  • For your Schnitzel:
    • Pork Loin Chops (boneless)
    • Egg
    • Bread Crumbs
    • Salt
  • For your Sauce:
    • 1 Tablespoon of Butter
    • 1 Tablespoon of All Purpose Flour
    • Broccoli
    • Milk (amount tbd)
    • Raclette Cheese (although others like Gruyere, Emmentaler, or even Cheddar if you want a big twist would work well too)


  • Begin by cutting your broccoli, and steaming it in the microwave. Then, put your steamed broccoli into your food processor. (Doing the pork part on the cutting board after everything else means you don’t need to use two boards…less cleanup!)
  • Dice your cheese, and set it aside.
  • Butterfly your pork loin chops by making a cut down the middle of the side that stops just short of going through your meat entirely. Then, fold it open so your chops appear to be double in size (although half the thickness) to where they started.
  • Use the medieval/spiky end of your meat tenderizer to pound the meat on both sides to tenderize, and sprinkle a little salt on your pork.
  • Beat an egg in a bowl, and pour some bread crumbs into another (or on a plate).
  • Work one at a time to coat your pork in egg and then bread crumbs.
  • Heat some butter in a pan (we prefer Cast Iron), and when it’s hot, add your pork to the pan in a single layer. You’ll want to cook for about 5 minutes (or until the bottom part is golden brown).
  • As your pork cooks on its first side, add a little milk into your foot processor with your broccoli, and puree (adding more milk as needed).
  • Melt some butter in a saucepan, and once it’s melted, whisk in your flour, and let that sit for 30-60 seconds on the heat before pouring in your milky/broccoli goodness. Then, add your cheese, and allow your sauce to thicken.
  • When your pork is ready, flip it, and cook for another 5 minutes on the other side. You may need to add more butter to the pan.
  • When your pork reaches 165 degrees F, and your breading looks crispy and tasty, you’re good to go.
  • Plate, “schloop” on your sauce, devour, and enjoy!

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