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Schnitzel with Mushroom Gravy

A delightful dish combining crispy pork cutlets with savory mushroom gravy, this schnitzel is versatile and perfect for meal prep.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Schnitzel
  • 4 pieces boneless pork cutlets Pounded to 1/4 inch thickness
  • 1 cup breadcrumbs For coating
  • 1/2 cup flour For coating
  • 2 pieces eggs Beaten for coating
  • to taste Salt and pepper For seasoning
  • to taste Vegetable oil For frying
For the Mushroom Gravy
  • 8 oz mushrooms, sliced
  • 1 oz bacon (optional) For added flavor
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp butter For cooking
  • 2 tbsp flour For thickening the gravy
  • 1/2 cup white wine (optional) Adds depth of flavor
  • 1 cup beef broth
  • to taste Salt and pepper For seasoning
  • to taste Fresh parsley For garnish (optional)

Method
 

Preparation
  1. Pound the pork cutlets to 1/4 inch thickness.
  2. Set up a breading station with flour, beaten eggs, and breadcrumbs. Season cutlets with salt and pepper.
  3. Coat each cutlet in flour, dip in the egg, then coat in breadcrumbs.
Cooking
  1. Heat vegetable oil in a large skillet over medium-high heat.
  2. Fry the schnitzels for 2-3 minutes on each side until golden brown. Drain on paper towels.
  3. In a saucepan, melt butter over medium heat. Add chopped onions, bacon, and garlic, cooking until softened.
  4. Stir in sliced mushrooms and cook until golden.
  5. Sprinkle flour over the mushrooms and stir. Gradually add white wine (if using) and beef broth, stirring constantly until the sauce thickens.
  6. Simmer for 5 minutes and season with salt and pepper.
Serving
  1. Serve schnitzels topped with mushroom gravy and garnish with fresh parsley.

Notes

For a heart-healthy option, consider serving with steamed vegetables or a fresh salad. You may also store leftovers in an airtight container for up to three days.