Description
Succulent Bavarian crispy fried pork schnitzel dances with rich, earthy mushroom pan gravy in this classic German comfort dish. Crisp golden breading and savory sauce promise a delightful culinary journey you’ll savor with each delectable bite.
Ingredients
Scale
Protein:
- 4 pork cutlets
- 2 eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
Breading:
- 1 cup all-purpose flour
- 2 cups breadcrumbs
- 1 tsp paprika
- 1/2 tsp garlic powder
Gravy and Cooking:
- 8 oz mushrooms
- 2 tbsp butter
- 2 tbsp vegetable oil
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1 tbsp fresh parsley
- 1 tbsp cornstarch
- 1 small onion
- 2 cloves garlic
Instructions
- Prepare the pork cutlets by gently pounding them to an even 1/4-inch thickness, ensuring uniform cooking and tenderness.
- Create a breading station: Mix flour with paprika and garlic powder in one shallow dish, whisk eggs with salt and pepper in another, and place breadcrumbs in a third dish.
- Meticulously coat each cutlet by first dredging in seasoned flour, then dipping in egg wash, and finally covering completely with breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering, around 375°F.
- Carefully place breaded cutlets into hot oil, cooking 3-4 minutes per side until golden brown and crispy, achieving a deep amber crust.
- Transfer fried schnitzels to a wire rack to drain excess oil and maintain crispiness.
- In the same skillet, melt butter and sauté finely chopped onions and minced garlic until translucent.
- Add sliced mushrooms, cooking until they release moisture and develop a rich, caramelized exterior.
- Sprinkle cornstarch over mushrooms, stirring to prevent clumping, then gradually pour in chicken broth.
- Simmer the gravy for 5-7 minutes, allowing it to thicken and develop complex flavors.
- Stir in heavy cream and fresh chopped parsley, creating a luxurious, silky pan sauce.
- Plate the crispy schnitzels and generously ladle warm mushroom gravy over the top, serving immediately.
Notes
- Pound pork cutlets evenly to guarantee consistent cooking and maximum tenderness, preventing tough or uneven textures.
- Create a three-stage breading process using seasoned flour, egg wash, and breadcrumbs to achieve an extra crispy, golden-brown exterior that locks in moisture.
- Maintain oil temperature around 375°F for perfect crispiness, preventing soggy or greasy schnitzel by avoiding overcrowding the pan during frying.
- Transform this classic dish into gluten-free options by substituting regular breadcrumbs with almond meal or gluten-free panko, and using cornstarch instead of wheat flour for coating.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 150 mg