German Schnitzel with Mushroom Gravy

Name: German Schnitzel with Mushroom Gravy
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 people
Ingredients: 2 tablespoon olive oil; 2 tablespoon unsalted butter; ½ onion, chopped; 1 clove garlic, minced; 8 oz. cremeni mushrooms; 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; vegetable oil; 4 boneless pork chops; 1 cup all-purpose flour; 2 large eggs; 1 cup dried bread crumbs; 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

User Reviews

5.0

84 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings
4 people
Calories
385 kcal
Course
Main Course
Cuisine
German

German Schnitzel with Mushroom Gravy

Kaitlin Leblanc

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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

Servings

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

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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.