Pork Schnitzel with Mushroom Gravy

Crispy pork schnitzel (or Jägerschnitzel), the German restaurant favorite, is surprisingly easy to make right at home. My mom’s recipe is crisp and golden brown on the outside, tender on the inside, and delicious with a quick mushroom gravy.

This version uses thin pork chops and a handful of other simple ingredients. I’ll show you how to make them without any fuss, for a 30-minute weeknight dinner that makes everyone at the table happy!

Before You Get Started

• Purchase thinly-sliced boneless pork chops, or pound your pork flat to about ¼-inch thick so it cooks quickly and stays tender.
• Panko breadcrumbs (my preference) give a nice, light crunch, while regular fine breadcrumbs make for a tighter, more classic crust.
• Use a neutral, high-heat oil like vegetable or canola oil, then add a little butter for flavor once the pan is hot.
• Set up a three-bowl breading station with one for flour, one for eggs, and one for breadcrumbs. Keep one “dry” hand for flour and crumbs and one “wet” hand for the egg to avoid a sticky mess.
• This is a great “picky eater” meal, because you can omit the mushroom gravy from certain plates. The crispy fried pork is similar to chicken tenders — kids love it!

Step-by-Step: How to Make Pork Schnitzel

Step 1: Set Up the Breading Station

Place flour in one dish, eggs in another, and breadcrumbs in the third. If you like, add a pinch of paprika to the crumbs for extra color and flavor.

Step 2: Pound and Season the Pork

Place your pork chops between sheets of parchment and pound them to an even ¼-inch thickness. Pat them dry with paper towels, then sprinkle with salt and pepper on both sides.

** Tip: If your pork chops are very thick, slice them in half lengthwise before pounding. This keeps the pieces even and easier to cook.

Step 3: Dredge the Cutlets

Coat each piece lightly in flour, then dip in egg, and finish by pressing the pork into the breadcrumbs. Shake off any extra as you go. Place the breaded cutlets on a wire rack and let them rest for 5 to 10 minutes. This helps the coating stick when frying.

Step 4: Fry Until Crispy

Heat the oil in a large skillet over medium-high heat. When the oil shimmers, add a few cutlets at a time. Cook until golden brown, about 3 minutes per side. Transfer to a rack so they stay crisp (do not cover with foil). If you’re frying many batches of pork, you may need to switch out the oil when the first batch of oil gets too dark and dirty.

** Tip: If the oil starts smoking or if the breading browns too quickly, turn the heat down a notch.

** For Juicy Pork: Pork is perfectly cooked when it reaches 145°F. Let it rest for a few minutes while you make the gravy. This allows the juices to redistribute and stay inside.

Step 5: Make the Mushroom Gravy

Pour off the excess oil and wipe out the skillet. Add butter and mushrooms, cooking until the mushrooms soften and release their juices. In a small bowl, whisk together the gravy mix, cold water, and a splash of white wine. Pour it into the skillet and let the mixture simmer until thickened.

Whisk in sour cream for a creamy finish.

** Tip: Start with room temperature sour cream so that it blends smoothly into the gravy.

Step 6: Serve

Spoon the mushroom gravy over the crispy pork cutlets and garnish with fresh parsley. A squeeze of lemon juice adds brightness.

Serving Suggestions

This hearty schnitzel pairs well with cozy sides that soak up the gravy: sour cream and chive mashed potatoes, spaetzle, or rosemary roasted potatoes. Crisp marinated cucumbers, southern-style green beans, or a simple green salad brings balance, while sweet fried apples, old-fashioned applesauce, or tangy sauerkraut provide nice contrast.

Variations and Customizations

• If you prefer to use pork tenderloin instead of chops, start with a 1-lb. tenderloin. Slice the tenderloin crosswise into 6 pieces. Pound each piece to ¼-inch thickness and use in the recipe as instructed.
• Substitute with thinly-pounded chicken breast or veal cutlets instead of pork.
• Make Rahmschnitzel with a creamy onion gravy instead of mushrooms.
• Cooking just for two? Cut the ingredients in half; the rest of the instructions remain the same.
• Adjust the seasoning. Use herbs that you enjoy on both the pork and in the gravy, such as parsley, chives, or rosemary. Garlic powder, garlic salt, or red pepper flakes also add nice flavor to the breadcrumbs.
• For a lighter version, bake the breaded cutlets on a rack in the oven or try the air fryer until crisp.
• Pork schnitzel sandwich: Skip the gravy and serve the fried pork on a toasted sandwich roll with lettuce, tomato, mayo, and pickles!

Preparation and Storage Tips

• Leftover schnitzel keeps in the fridge for up to 3 days. Reheat in a 400°F oven or an air fryer so the breading stays crisp.
• It’s best to freeze the uncooked, breaded cutlets. Place them on a sheet pan until firm, then transfer to a freezer bag. Cook straight from frozen, adding a minute or two per side.
• To save time, bread the pork in the morning and store it on a rack in the fridge. Fry just before serving for the best crunch.

** Tip: Keep cooked schnitzel warm in a low oven on a wire rack while you finish frying the rest. This prevents the breading from getting soggy.

Frequently Asked Questions

• How thin should the pork be? About ¼-inch thick. Even thickness helps it cook quickly and evenly, so that the inside stays tender and juicy and the outside doesn’t burn.
• Why does my breading fall off? This usually happens if there’s too much moisture. Pat the pork dry, don’t overload with flour or egg, and let the breaded cutlets rest (dry) before frying.
• What oil is best for frying schnitzel? Use a neutral oil with a high smoke point, like canola or vegetable. Add butter once the oil is hot for extra flavor.
• Can I make schnitzel in the air fryer? Yes. Cook breaded cutlets at 380 to 400°F for 10 to 12 minutes, flipping once, until they’re crisp and cooked through. I should note, though — the pork will not taste quite the same since it won’t get that great flavor from the butter and frying in the skillet.
• What’s the safe temperature for pork? Pork is safe at 145°F with a 3-minute rest. It will still have a little bit of pink in the center at this temp, which is totally fine!