Pork Schnitzel
Mom's Pork Schnitzel with an easy mushroom gravy is a perfect 30-minute weeknight dinner!
Servings 4 people
Calories 541kcal
Ingredients
- 1 – 1 ½ lbs. boneless pork chops, pounded to ¼-inch thickness
- ½ cup all-purpose flour
- 2 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 white wine
- 2 tablespoons sour cream, at room temperature
- Garnish: chopped fresh parsley; lemon wedges
Instructions
- Place flour in a shallow dish, eggs in a second shallow dish, and 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 egg. Finally, coat in breadcrumbs. Repeat with remaining pork.
- Heat 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 browned and no longer pink, about 3 minutes per side. If the breading is browning too quickly, or if the skillet starts to smoke, reduce the heat. Remove 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 butter in the pan over medium heat. Add the mushrooms to the pan 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 mushroom gravy, fresh parsley and lemon wedges.
Notes
- Give the breaded chicken time to rest (dry) for a few minutes while the oil heats. This will help the breading adhere to the meat when it cooks.
- Cook the pork in batches so that you don't overcrowd the skillet. If the skillet is too full, you will bring down the temperature of the oil and risk steaming the schnitzel instead achieving that golden brown crispy exterior.
- Adjust the temperature of your oil so that the pork browns evenly to a golden brown finish in about 3-4 minutes. If the breading is getting too dark too quickly, or if the skillet is smoking, turn down the heat.
- 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.
- 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.
Nutrition
Serving: 1/4 of the recipe | Calories: 541kcal | Carbohydrates: 28g | Protein: 33g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 565mg | Potassium: 702mg | Fiber: 2g | Sugar: 4g | Vitamin A: 336IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 3mg