German Schnitzel with Mushroom Gravy
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
4 people
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Calories
385 kcal
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Course
Main Course
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Cuisine
German
German Schnitzel with Mushroom Gravy
Description
This recipe presents German Schnitzel prepared by pounding pork chops thin and trimming excess fat before dredging them in flour, then dipping in beaten eggs mixed with water, and finally coating with a seasoned breadcrumb mixture containing salt, black pepper, smoked paprika, and caraway seeds. Pan-frying these schnitzels in vegetable oil crisps the exterior while maintaining a juicy interior.
The mushroom gravy is crafted separately by sautéeing minced garlic, chopped onion, and sliced cremini mushrooms in olive oil and butter until softened and fragrant. Incorporating flour creates a roux base which thickens after gradually adding white wine and beef stock. The sauce is enhanced with whole grain mustard and Worcestershire sauce, adding depth and slight acidity, then seasoned with salt and pepper to taste. The gravy is kept warm for serving.
Serving schnitzel with mushroom gravy offers a classic pairing of crispy cutlets complemented by a silky, savory sauce. Garnishing with lemon wedges and chopped parsley adds brightness and freshness to the plate.
Ingredients
MUSHROOM GRAVY
- 2 tablespoon olive oil
- 2 tablespoon butter unsalted
- ½ onion chopped
- 1 clove garlic minced
- 8 oz. cremini 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 to taste (about ¼ teaspoon each
- black pepper to taste (about ¼ teaspoon each
SCHNITZEL
- vegetable oil for pan frying (about 2 cups)
- 4 pork chops about 16 ounces, total, boneless
- 1 cup all-purpose flour
- 2 egg plus two tablespoons of water, large
- 1 cup bread crumbs not seasoned, dried
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 320grams | |
| Calories | 385kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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