Description
A classic German dish featuring breaded and fried meat cutlets served with a rich and creamy mushroom gravy.
Ingredients
Scale
- 4 boneless pork cutlets (or veal/chicken, about 150 g each)
- Salt and pepper, to taste
- ½ cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs (preferably fine or panko)
- Oil or clarified butter (for frying)
- 2 Tbsp butter
- 1 Tbsp oil
- 250 g (8 oz) mushrooms, sliced (white or cremini)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 Tbsp flour
- 1½ cups beef broth
- ½ cup heavy cream or sour cream
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard (optional, for depth)
- 1 Tbsp parsley, chopped
Instructions
- Pound the cutlets to about ½ cm (¼ inch) thick for tenderness.
- Season both sides with salt and pepper.
- Set up a breading station: flour → beaten eggs → breadcrumbs.
- Coat each cutlet first in flour, then egg, and finally breadcrumbs, pressing gently to adhere.
- Heat oil or clarified butter in a skillet over medium-high heat.
- Fry schnitzels 3–4 minutes per side, until golden and crispy.
- Transfer to a paper towel-lined plate and keep warm.
- In a saucepan, melt butter and oil over medium heat.
- Add onions and sauté until soft and translucent.
- Add mushrooms and cook until golden brown and slightly reduced.
- Stir in garlic and cook for 30 seconds.
- Sprinkle flour over the mixture and stir to coat.
- Slowly pour in beef broth, stirring constantly until thickened.
- Add cream, Worcestershire, and Dijon mustard.
- Simmer for 3–5 minutes until creamy. Adjust seasoning with salt and pepper.
- Arrange the schnitzels on a platter.
- Pour the mushroom gravy generously over the top.
- Garnish with fresh parsley.
Notes
- For a lighter version, you can use chicken or turkey cutlets instead of pork.
- Serve with a side of potatoes or a fresh salad for a complete meal.
- Leftover gravy can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 schnitzel with gravy
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg