Pork Schnitzel

5 from 4 votes

Crispy breaded pork cutlets topped with a quick, creamy mushroom gravy for an easy, family-friendly dinner.

Course Dinner

Cuisine American, European

Keyword german pork schnitzel, Jägerschnitzel, pork schnitzel, pork schnitzel recipe, pork schnitzel with mushroom gravy

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 541kcal

Author Blair Lonergan

Ingredients

1 – 1 ½ lbs. boneless pork chops, pounded to ¼-inch thickness
Kosher salt and ground black pepper, to taste
½ cup all-purpose flour
2 large eggs, lightly beaten
2 cups panko breadcrumbs
½ cup vegetable oil
2 tablespoons salted butter
8 ounces sliced fresh mushrooms
1 (0.87 ounce) packet brown gravy mix (I use McCormick brand)
1 cup cold water
2 tablespoons dry white wine
2 tablespoons sour cream, at room temperature
Garnish: chopped fresh parsley; lemon wedges

Instructions

Place the flour in a shallow dish. Beat the eggs in a second shallow dish and place the panko breadcrumbs in a third shallow dish. Season the pork with salt and pepper on both sides. Working with one piece of pork at a time, dredge the meat in the flour, shaking off any excess. Dip in the eggs, shaking again to remove any excess. Finally, coat with the breadcrumbs. Repeat with the remaining pork.
Heat the oil in a skillet over medium-high heat. Working in batches so that you don’t overcrowd the pan, fry the breaded pork in the skillet until golden brown and cooked through, about 3 minutes per side. If the breading is browning too quickly, or if the skillet starts to smoke, reduce the heat. Remove the browned pork to a paper towel-lined plate. While it’s still warm, season the pork with additional salt and pepper, to taste.
Wipe out the skillet. Melt the butter in the skillet over medium heat. Add the mushrooms and cook until soft, about 5-7 minutes. In a small bowl, whisk together the gravy mix, cold water, and wine. Add the gravy mixture to the skillet with the mushrooms; bring to a boil over medium heat. Reduce the heat and cook, stirring constantly, for one more minute.
Remove from the heat; whisk in the sour cream.
Serve the pork with the mushroom gravy, fresh parsley, and lemon wedges.

Notes

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.

Never cover your warm schnitzel with foil. This traps steam and moisture, which will make your pork soggy. Instead, if you want to keep the schnitzel warm while you finish the gravy, place it on a wire rack on top of a baking sheet in a 200°F oven.

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