Description
A classic recipe for German Schnitzel with Mushroom Gravy that is crispy on the outside and tender on the inside, topped with a flavorful mushroom gravy. This dish is perfect for a comforting and satisfying meal.
Ingredients
Scale
Mushroom Gravy:
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 onion, chopped
- 1 clove garlic, minced
- 8 oz. cremini mushrooms, sliced
- 1/4 cup all-purpose flour
- 1/2 cup white wine
- 2 1/2 cups beef stock
- 1 tbsp whole grain mustard
- 1 tbsp Worcestershire sauce
- Salt and pepper (to taste)
Schnitzel:
- Vegetable oil (for pan frying)
- 4 boneless pork chops (about 16 ounces total)
- 1 cup all-purpose flour
- 2 large eggs (plus two tablespoons of water)
- 1 cup dried bread crumbs (not seasoned)
- 1 tsp Kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1/2 tsp caraway seeds
- Lemon wedges, for garnish
- Flat-leaf parsley, chopped, for garnish
Instructions
- Mushroom Gravy: Heat olive oil in a skillet, add butter, garlic, onion, mushrooms, flour, white wine, beef stock, mustard, Worcestershire sauce, salt, and pepper. Cook until thickened.
- Schnitzel: Heat oil in a skillet. Pound pork chops, dredge in flour, egg wash, then bread crumb mixture. Fry until golden brown. Serve with mushroom gravy, lemon wedges, and parsley.
Notes
- Make sure to pound the pork chops to an even thickness for even cooking.
- Adjust the seasoning of the gravy according to your taste preferences.
- Serve the schnitzel hot for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Fry
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 3g
- Sodium: 920mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 140mg
Keywords: German Schnitzel, Pork Schnitzel, Mushroom Gravy, Comfort Food
