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Crispy Fried Pork Schnitzel with Mushroom Pan Gravy

Crispy fried pork schnitzel with rich mushroom pan gravy is the ultimate comfort food, combining the satisfying crunch of golden-brown pork with the creamy, savory goodness of a mushroom sauce. This dish is perfect for a hearty weeknight dinner or a special occasion that calls for something indulgent.

Ingredients

Scale

For Pork Schnitzel:

  • 4 boneless pork loin chops, pounded to 1/4 inch thickness
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (preferably Panko for extra crispiness)
  • 1/2 cup grated Parmesan cheese (optional, for extra flavor)
  • 2 tablespoons vegetable oil, for frying
  • 2 tablespoons unsalted butter

For Mushroom Pan Gravy:

  • 1 cup sliced mushrooms (button or cremini)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  • Prepare the Pork Schnitzel: Season the pork chops with salt and pepper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs (mixed with Parmesan if using). Dredge each pork chop in flour, dip into the egg, then coat with breadcrumbs, pressing gently to adhere.
  • Fry the Schnitzel: Heat vegetable oil and butter in a skillet over medium-high heat. Fry the pork chops for 3-4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside on paper towels to drain.
  • Make the Mushroom Gravy: In the same skillet, add butter and sauté mushrooms until golden and tender. Sprinkle flour over the mushrooms and stir for 1 minute. Gradually pour in chicken broth and heavy cream, stirring constantly until the gravy thickens. Season with salt and pepper to taste.
  • Serve: Place the schnitzel on plates and top with the mushroom gravy. Garnish with fresh parsley.

Notes

  • Pounding the Pork:
    • Pounding the pork chops to 1/4 inch thickness ensures they cook evenly and develop a crispy coating. If you don’t have a meat mallet, you can use a rolling pin or the back of a heavy pan.
  • Breadcrumbs:
    • Using Panko breadcrumbs gives the schnitzel a lighter, extra crispy texture. If you don’t have Panko, regular breadcrumbs will work, but the texture won’t be as crispy.
  • Parmesan Addition:
    • Grated Parmesan in the breadcrumb mixture adds a savory depth to the schnitzel. It’s optional, but it gives the dish extra flavor.
  • Frying Tip:
    • Maintain medium-high heat while frying to achieve the golden brown, crispy exterior without burning the breadcrumbs. If the heat is too high, the schnitzel might burn before cooking through.
  • Gravy Consistency:
    • If the mushroom gravy is too thick, add a little more chicken broth or cream to reach the desired consistency. If it’s too thin, let it simmer for a few more minutes.
  • Gravy Variations:
    • You can experiment with different mushrooms, such as cremini or shiitake, for varying flavors in the gravy. You can also add a splash of white wine for extra richness.
  • Resting the Schnitzel:
    • After frying, let the schnitzel rest on paper towels to remove excess oil and keep the crust crispy.
  • Serving Suggestions:
    • Serve with classic sides like mashed potatoes, spaetzle, or a tangy green salad. For added variety, you could pair it with roasted vegetables or a citrusy coleslaw.
  • Leftovers:
    • The schnitzel can be stored in the fridge for up to 3 days, but it’s best reheated in the oven to maintain its crispiness.

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