Pin It A hearty, comforting German classic featuring crispy pork schnitzel topped with a rich mushroom gravy. This budget-friendly version is perfect for cozy winter nights.
This recipe reminds me of family dinners warm with laughter and the delicious aroma of mushroom gravy filling the house.
Ingredients
- For the Schnitzel: 4 boneless pork chops (about 150 g each), pounded to 1/2-inch thickness, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 cup all-purpose flour, 2 large eggs, 2 tablespoons milk, 1 1/2 cups plain breadcrumbs, 1/3 cup vegetable oil (for frying)
- For the Mushroom Gravy: 2 tablespoons unsalted butter, 250 g (9 oz) button or cremini mushrooms sliced, 1 small onion finely chopped, 2 cloves garlic minced, 1 tablespoon all-purpose flour, 1 cup beef or vegetable broth, 1/2 cup sour cream, 1 teaspoon Dijon mustard, 1/2 teaspoon dried thyme, Salt and pepper to taste, 1 tablespoon chopped fresh parsley (optional for garnish)
Instructions
- Prepare the schnitzel:
- Season pork chops with salt and pepper.
- Set up bowls:
- One with flour, one with eggs beaten with milk, and one with breadcrumbs.
- Dredge pork chops:
- Dip first in flour (shake off excess), then egg mixture, then coat thoroughly with breadcrumbs.
- Fry schnitzels:
- Heat oil in a skillet over medium heat. Fry for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towel-lined plate and keep warm.
- Make mushroom gravy:
- Melt butter in a clean skillet over medium heat. Add mushrooms and onion; sauté for 5 to 6 minutes until soft and lightly browned.
- Add garlic:
- Cook 1 minute. Sprinkle flour over vegetables and stir another minute.
- Whisk in broth:
- Scrape bits from pan and bring to simmer. Cook 3 to 4 minutes until slightly thickened.
- Add sour cream, mustard, thyme:
- Simmer gently 2 to 3 minutes. Season with salt and pepper to taste.
- Serve:
- Schnitzels hot topped generously with mushroom gravy. Garnish with parsley if desired.
Pin It This dish often brings my family together around the table sharing stories and enjoying every bite of the comforting meal.
Notes
Substitute plain yogurt for sour cream if desired. Add a splash of dry white wine to the gravy for extra depth.
Required Tools
Meat mallet or rolling pin, three shallow bowls, large skillet, slotted spatula, paper towels, saucepan or second skillet, whisk.
Allergen Information
Contains gluten (flour breadcrumbs), eggs, dairy (butter sour cream milk). Contains mustard (in Dijon). Those with allergies should check ingredient labels carefully.
Pin It Enjoy this traditional German favorite fresh and hot for the best flavor and texture every time.
Recipe FAQs
- → What cut of meat is best for schnitzel?
Boneless pork chops pounded thin are ideal for tender, evenly cooked schnitzel, retaining juiciness and crispness after frying.
- → How do I achieve a crispy coating on schnitzel?
Use a three-step dredging process: flour, egg wash with milk, and breadcrumbs. Fry in hot oil until golden brown on both sides.
- → Can I substitute mushrooms in the gravy?
Button or cremini mushrooms work best, providing a rich flavor and texture, but other mushrooms like shiitake can add unique depth.
- → What are good side dishes to accompany this main?
Traditional sides include spaetzle, mashed potatoes, or buttered noodles, which soak up the gravy and complement the crispy schnitzel.
- → How can the gravy be enhanced flavor-wise?
Adding a splash of dry white wine before simmering enriches the mushroom gravy with subtle acidity and complexity.
- → Is it possible to use other meats for schnitzel?
Yes, chicken breast or turkey cutlets can be used as budget-friendly alternatives with similar preparation for a lighter dish.