Get ready to transform your kitchen into a German culinary paradise with this mouthwatering Schnitzel recipe that will make your taste buds dance! Imagine crispy, golden-brown pork cutlets smothered in a rich, creamy mushroom gravy that's so irresistible, your family and friends will be begging for seconds. This isn't just a meal – it's a delicious adventure that brings the authentic flavors of Germany straight to your dining table, promising a restaurant-quality experience without leaving your home.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 4 pork loin chops
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 cup mushrooms, sliced
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- Fresh parsley for garnish
Instructions
- Begin by preparing the pork loin chops. Place each chop between two sheets of plastic wrap and pound them gently with a meat mallet or rolling pin until they are about 1/4 inch thick. This will help tenderize the meat and ensure even cooking.
- Season both sides of the pork chops with salt and pepper to taste. This will enhance the flavor of the meat.
- Set up a breading station. In one shallow dish, place the all-purpose flour. In a second dish, beat the eggs until well combined. In a third dish, spread out the breadcrumbs.
- Coat each pork chop first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chop in the breadcrumbs, pressing gently to ensure the crumbs adhere well. Repeat this process for all the chops.
- In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add the breaded pork chops to the skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. Remove the chops from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- In the same skillet, add the sliced mushrooms. Sauté them for about 5 minutes, or until they are browned and tender. Stir occasionally to ensure even cooking.
- Once the mushrooms are cooked, reduce the heat to low and add the heavy cream and Dijon mustard to the skillet. Stir well to combine, allowing the mixture to simmer for about 3-4 minutes until it thickens slightly. Season with salt and pepper to taste.
- To serve, place a pork schnitzel on each plate and generously spoon the mushroom gravy over the top. Garnish with freshly chopped parsley for added color and flavor.
- Enjoy your delicious German Schnitzel with Mushroom Gravy alongside your favorite side dishes, such as mashed potatoes or a fresh salad!
Tips
- Meat Preparation: Always use a meat mallet to pound the pork chops evenly. This ensures tender, quick-cooking cutlets with a consistent thickness.
- Breading Technique: Create a "dry-wet-dry" breading station and press breadcrumbs firmly onto the meat to create a crispy, even coating.
- Oil Temperature: Maintain medium heat when frying to achieve a golden-brown crust without burning the breading.
- Mushroom Magic: Use fresh mushrooms and sauté them until they're nicely browned for maximum flavor in your gravy.
- Cream Gravy Tip: Add cream and mustard on low heat to prevent separation and achieve a smooth, luxurious sauce.
- Serving Suggestion: Serve immediately after preparing to enjoy the schnitzel at its crispiest and the gravy at its most luxurious.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 35g
Protein: 45g
Fat: 38g
Saturated Fat: 16g
Cholesterol: 220mg
