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German Schnitzel with Mushroom Gravy

Course: Main Dishes
1st Gen Author: Janene Jensen

Ingredients

Mushroom Gravy

  • 2 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • ½ onion, chopped
  • 1 clove garlic, minced
  • 8 oz. Cremeni mushrooms, sliced
  • ¼ cup flour
  • ½ cup white wine
  • 2½ cups beef stock
  • 1 Tbsp whole grain mustard
  • 1 Tbsp worcestershire sauce
  • salt & pepper approx ¼ tsp each

Schnitzel

  • Vegetable oil approx. 2 cups
  • 4 boneless pork chops, sliced thin
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup dried bread crumbs
  • 1 tsp kosher salt
  • 1 tsp ground pepper
  • 1 tsp smoked paprika
  • ½ tsp caraway seeds

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 min.
  • Add the flour and stir to incorporate
  • Add the wine, stirring to combine. Cook until the wine reduces down, about 4 min.
  • 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 away any excess fat.
  • Place the flour in one medium-sized bowl
  • Place the eggs in another bowl and gently mix together. Mix in another 2 Tbsp of water
  • In a third bowl, mix together the bread crumbs, salt, pepper, paprika and caraway seeds.
  • Dredge each cutlet in the flour, the 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.

Baking:

  • place a thin layer of gravy in 9" square pan. Place 2 pork cutlets on top of gravy. Cover with gravy, making sure to leave enough for final layer on top. Place 2 more cutlets in pan, cover with remaining gravy.

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