Servings
Font
Back
German Schnitzel with Mushroom Gravy
5 from 84 votes

German Schnitzel with Mushroom Gravy

German Schnitzel with Mushroom Gravy features thinly pounded pork cutlets coated in seasoned flour, egg wash, and breadcrumbs, pan-fried until crisp and golden. The accompanying mushroom gravy is made by sautéing cremini mushrooms with onion and garlic, thickened with flour, then enriched with white wine, beef stock, mustard, and Worcestershire sauce for a savory, well-rounded sauce. This combination produces tender, crispy schnitzel served with a rich, earthy gravy that complements the meat.

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

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
    Cup of Yum
  1. Heat the olive oil over medium-high heat in a medium skillet
  2. Add the butter
  3. Add the garlic and saute for about 1 minute.
  4. Add the onion and cook for another 4 minutes, or until translucent.
  5. Add the mushrooms and cook until they start to release liquid, about 4 minutes.
  6. Add the flour and stir to incorporate.
  7. Add the wine, stirring to combine. Cook until the wine reduces down, about 4 minutes.
  8. Add the stock, and stir frequently . The sauce will start to thicken over the next 5 minutes.
  9. Stir in the mustard, Worcestershire sauce.
  10. Season with salt and pepper.
  11. Keep warm:
SCHNITZEL
  1. Heat the oil in a large, sturdy skillet over medium-high heat.
  2. 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.
  3. Place the flour in one medium-sized bowl.
  4. Place the eggs in another bowl and gently mix together. Mix in another 2 tablespoons of water.
  5. In a third bowl, mix together the bread crumbs, salt, pepper, paprika and caraway seeds.
  6. Dredge each cutlet in the flour, then dip in the egg wash (shake off excess), then dredge in the bread crumb mixture.
  7. Fry each cutlet (don't overcrowd the pan) for about 4 minutes per side, or until golden brown.
  8. Serve with gravy poured over top and garnished with lemon wedges and parsley.

Nutrition Information

Serving 320grams Calories 385kcal (19%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 385

% Daily Value*

Serving 320grams
Calories 385kcal 19%

* Percent Daily Values are based on a 2,000 calorie diet.