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German schnitzel with mushroom gravy on a white plate next to a napkin with a silver fork

German Schnitzel with Mushroom Gravy

Course: Entree
Cuisine: German
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 4 people
Calories: 385kcal
Author: Kris Longwell
This German Schnitzel with Mushroom Gravy is so flavorful and easy to make, even on a busy weeknight. Use veal, pork, or chicken...pound the cutlet out thin...bread, whip up the sauce, quick fry...and you are set! So delicious!
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Ingredients

MUSHROOM GRAVY

  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • ½ onion, chopped
  • 1 clove garlic, minced
  • 8 oz. cremeni mushrooms sliced
  • ¼ cup all-purpose flour
  • ½ cup white wine
  • 2 ½ cups beef stock
  • 1 tablespoon whole grain mustard
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste (about ¼ teaspoon each)

SCHNITZEL

  • Vegetable oil for pan frying (about 2 cups)
  • 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 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon caraway seeds
  • Lemon wedges, for garnish
  • Flat-leaf parsley, chopped, for garnish

Instructions

MUSHROOM GRAVY

  • Heat the olive oil over medium-high heat in a medium skillet
  • Add the butter
  • Add the garlic and saute for about 1 minute.
  • Add the onion and cook for another 4 minutes, or until translucent.
  • Add the mushrooms and cook until they start to release liquid, about 4 minutes.
  • Add the flour and stir to incorporate.
  • Add the wine, stirring to combine. Cook until the wine reduces down, about 4 minutes.
  • Add the stock, and stir frequently . The sauce will start to thicken over the next 5 minutes.
  • Stir in the mustard, Worcestershire sauce.
  • Season with salt and pepper.
  • Keep warm:

SCHNITZEL

  • Heat the oil in a large, sturdy skillet over medium-high heat.
  • Pound the cutlet between wax paper, or in a large freezer bag, by using the side of a meat tenderizer. Pound down to about ⅛". Trim any jagged sides, and/or excess fat.
  • Place the flour in one medium-sized bowl.
  • Place the eggs in another bowl and gently mix together. Mix in another 2 tablespoons of water.
  • In a third bowl, mix together the bread crumbs, salt, pepper, paprika and caraway seeds.
  • Dredge each cutlet in the flour, then dip in the egg wash (shake off excess), then dredge in the bread crumb mixture.
  • Fry each cutlet (don't overcrowd the pan) for about 4 minutes per side, or until golden brown.
  • Serve with gravy poured over top and garnished with lemon wedges and parsley.

Video

Nutrition

Serving: 320grams | Calories: 385kcal