Pork Schnitzel With Mushroom Gravy Recipes

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PORK SCHNITZEL WITH MUSHROOM GRAVY



Pork Schnitzel with Mushroom Gravy image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 15

6 boneless thin sliced pork loins
2 eggs
1 tsp paprika
1 cup flour
2 lemons, zested
2 cups plain bread crumbs
2 tsp salt
1 tsp pepper
6 Tbsp extra virgin olive oil, divided
3 Tbsp butter, unsalted, divided
1 Knorr chicken bouillon cube
1 cup fresh mushrooms, sliced
1/2 cup white wine (one you would drink from a glass)
2 cups hot water
1 package pork gravy mix

Steps:

  • Tenderize pork chops with a meat mallet. Lightly beat 2 eggs. Add paprika to flour and place in a shallow dish. Zest lemons into bread crumbs. Set lemons aside for later. Add salt and pepper to bread crumbs.
  • Preheat skillet (preferably either heavy bottomed stainless steel or iron skillet). Bread chops by first coating with flour, then dipping in the egg mixture, then into the bread crumb mixture. Add 3 Tbsp. olive oil and 1 Tbsp. butter to skillet. Add 3 breaded chops and cook on each side over medium heat for about 6 to 8 minutes on each side. (Depending on thickness). Remove chops to a heated platter and cover to keep warm. Repeat process for last 3 chops.
  • Add last Tbsp. butter and the bouillon cube to skillet and saute sliced mushrooms until tender. Remove mushrooms to a bowl and set aside.
  • Deglaze skillet with white wine and allow to reduce by half. Add 2 cups hot water and whisk in gravy mix. Return mushrooms to skillet and cook over medium heat until slightly thickened.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BUTTER SCHNITZEL



Butter Schnitzel image

I have been to Germany, and in my travels a good friend of mine made me this. I have duplicated and improved upon his recipe.

Provided by The Nominatrix

Categories     Meat and Poultry Recipes     Pork

Time 55m

Yield 12

Number Of Ingredients 13

12 boneless pork loin chops, 3/4 inch thick
2 cups bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1 teaspoon salt
½ teaspoon freshly ground pepper
½ pound butter
2 cloves garlic, minced
1 cup dry white wine
1 pound mushrooms, sliced
1 tablespoon cornstarch
2 tablespoons water
olive oil as needed

Steps:

  • Pound the pork chops with a spiked meat mallet until 1/4 inch thick; set aside. In a large bowl, combine the bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper. Press the pork into the crumbs to bread thoroughly; set aside.
  • Melt butter in a large saucepan over medium-high heat. Stir in the garlic and cook until fragrant, about 30 seconds. Pour in the wine and sliced mushrooms. Allow to simmer and cook until the mushrooms have softened, about 10 minutes. Stir together the cornstarch and water, then add to the mushroom sauce. Simmer until the sauce has thickened, then remove from the heat and set aside.
  • Meanwhile, heat a few tablespoons of olive oil in a large, nonstick skillet over medium-high heat. Fry the pork cutlets a few at a time until golden brown and cooked through, 1 to 2 minutes per side. Serve with reserved mushroom sauce.

Nutrition Facts : Calories 351 calories, Carbohydrate 15.7 g, Cholesterol 72.7 mg, Fat 23.2 g, Fiber 1.3 g, Protein 16.5 g, SaturatedFat 11.9 g, Sodium 474.2 mg, Sugar 2 g

PORK SCHNITZEL W/MUSHROOM GRAVY



Pork Schnitzel w/Mushroom Gravy image

If you love the other "white" meat you'll love this simple recipe. However, when I made it a few weeks ago I was just creating and didn't pay attention to my amounts nor did I right them down. So these are estimates on amounts. I will make it again and then edit the recipe for you. I wanted to post it because I didn't want to...

Provided by Kimberly Biegacki

Categories     Pork

Time 35m

Number Of Ingredients 18

4 - 6 medium pork cutlets, or can use pork loin pounded into thin cutlets
2 - 3 Tbsp oil
3/4 c flour (approx)
2 medium eggs
1/4 c milk
1/2 c cornflakes
1/2 c seasoned bread crumbs
1 tsp paprika
salt and pepper
MUSHROOM GRAVY
1 pkg mushrooms, fresh
1/3 - 1/2 c onions, diced small
1 lb spaetzel, or other type of noodles
butter
onion powder
garlic salt
1/2 - 3/4 c wine/or chicken broth
flour, use if needed for making your gravy thicker. i didn't use any.

Steps:

  • 1. Now if you purchase pork loin you'll have to use the mallet and thin out. Season your cutlets with salt and pepper. Next, dip in flour, combine your eggs and milk; whisk well. Dip your cutlet into that mixture and then last in the combined cornflakes, breadcrumbs and paprika.
  • 2. Add your oil to frying pan and fry your breaded pork cutlets for about 3-4 minutes on each side.
  • 3. Meanwhile, you can sauté your shrooms & onions in some butter, then add white wine or chicken broth. I didn't measure my onion powder or garlic salt so use to your discretion.
  • 4. I had leftover Spaetzel so I fried it up with some butter, garlic salt and pepper. You can serve this over any noodle you want, rice or even mashed potatoes.

JAGERSCHNITZEL WITH BACON MUSHROOM GRAVY (JAGER = HUNTER)



Jagerschnitzel with Bacon Mushroom Gravy (Jager = Hunter) image

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 4 to 6 Servings

Number Of Ingredients 19

1 1/2 pounds pork loin, cut into 6-ounce portions
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon paprika
1 egg
1/2 cup milk
2 teaspoons mustard
1 cup crushed unsalted crackers
1 cup panko bread crumbs
1/2 pound bacon, diced
1/2 diced yellow onion, approximately 1/2 cup
2 cups sliced button mushrooms
1/4 cup red wine
Olive oil, for frying
2 cups beef stock
2 tablespoons unsalted butter, room temperature
2 tablespoons chopped fresh Italian parsley leaves

Steps:

  • Preheat oven to 350 degrees F.
  • Pound pork slices between sheets of plastic wrap to 1/4-inch thickness. In a shallow medium bowl, mix together 3/4 cup flour with salt, pepper, garlic and paprika. In another shallow medium bowl, combine egg, milk and mustard. In another medium shallow bowl, combine cracker and panko crumbs. Dredge pork slices first in flour, then in egg wash, and finally in crumbs. Let set on a baking sheet fitted with a cooling rack for 5 minutes.
  • In a medium saute pan over medium heat cook the bacon until crispy. Remove from pan to drain on paper towels. In same pan with bacon fat, add onions and saute for 3 minutes. Add mushrooms and continue sauteing for 2 minutes. Stir in 1/4 cup flour. Cook flour to make roux until light brown, about 2 minutes. Add wine and cook for 3 minutes, reducing by 1/3, then add stock. Continue cooking to reduce by 1/3 again. Season with salt and pepper. Keep warm.
  • Heat 1/4-inch oil in thick saute pan or cast iron skillet to 350 degrees F. Cook pork evenly on both sides, about 5 minutes for the first side, 3 to 4 minutes for the second. Remove to platter when done. Add butter to sauce, stirring until it has melted. To serve, cover pork with sauce. Sprinkle with chopped bacon and fresh parsley to garnish.

JäGERSCHNITZEL (PORK OR VEAL CUTLETS IN MUSHROOM GRAVY)



Jägerschnitzel (Pork or Veal Cutlets in Mushroom Gravy) image

Posted for World Tour 2006, this was always one of my favorites when I lived in Germany. Don't let the long ingredient list throw you; this is fairly easily put together and not difficult to make.

Provided by JanetB-KY

Categories     Veal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb boneless pork or 1 lb veal cutlet
2 eggs (beaten)
1/2 cup breadcrumbs
1/4 cup flour
3 tablespoons oil
4 slices bacon (diced)
2/3 cup onion (chopped)
1/2 lb mushroom (sliced)
1 tablespoon tomato paste
1/2 cup water
1/2 cup dry wine
1 dash thyme
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon parsley
2 tablespoons sour cream

Steps:

  • Heat oil in a large skillet over medium high heat.
  • Pound cutlets with a meat tenderizer to flatten them; season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with the bread crumbs that have been combined with the flour.
  • Place cutlets into skillet and fry until golden brown (1-2 minutes on each side); do NOT turn more than once as you will end up losing the coating if you turn too often.
  • Remove the meat from the skillet and drain on paper towels; keep the meat warm in the oven while you make the gravy.
  • Sauté bacon and onions until golden brown; add tomato paste and mushrooms, and sauté over a low heat until mushrooms are cooked; add wine, water and seasonings; let simmer for about 5 minutes.
  • Stir in the sour cream; pour gravy over Schnitzel just before serving.

PORK SCHNITZEL WITH MUSHROOM GRAVY



PORK SCHNITZEL WITH MUSHROOM GRAVY image

Categories     Mushroom     Pork     Casserole/Gratin

Yield 4 people

Number Of Ingredients 9

1/3 cup (75 mL) all purpose flour
1/4 tsp (1 mL) each salt and pepper
1 lb (454 g) pork, cutlets or scaloppine
2 tbsp (30 mL) butter
3 cups (750 mL) sliced mushrooms
2 cloves garlic, minced
1-1/3 cups (325 mL) chicken stock
1/3 cup (75 mL) light sour cream
1 tbsp (15 mL) soy sauce2 tbsp (30 mL) minced fresh parsley for garnish

Steps:

  • In shallow dish, combine flour, salt and pepper; press pork into flour mixture and turn to coat. Reserve remaining flour mixture. In skillet, melt butter over meduim-high heat; fry pork, in batches and turning once, until just a hint of pink remains inside, about 6 minutes (or until no longer pink for chicken and turkey). Transfer to plate; keep warm. In the same skillet, fry mushrooms and garlic until no liquid remains, about 5 minutes. Add reserved flour mixture; cook, stirring, for 1 minute. Stir in stock and bring to boil; reduce heat and simmer, stirring, until thickened, about 3 minutes. Stir in sour cream and soy cause; pour over pork. Sprinkle with parsley.

JäEGER SCHNITZEL AND MUSHROOM SAUCE



Jäeger Schnitzel and Mushroom Sauce image

Thin, crispy, breaded pork cutlets smothered in a rich white wine mushroom sauce. Jäeger Schnitzel with Mushroom Sauce is one of Germany's most popular dishes.

Provided by Pat Nyswonger

Categories     Main Dish

Time 55m

Number Of Ingredients 7

4 pork loin slices, 4-oz. each
Salt/pepper
1-1/2 cups all-purpose flour
2 eggs
1-1/2 cups Panko bread crumbs
Oil for frying, (mild-flavored such as avocado, light olive or canola oil)
Mushroom sauce

Steps:

  • Make the white wine mushroom sauce and keep it warm while you prepare the pork.
  • Set a wire cooling rack over a baking sheet and reserve
  • Pound the pork slices between two sheets of plastic wrap to a 1/4-inch thickness. Season with salt/pepper.
  • Combine the flour in one dish
  • Break the eggs into another dish and lightly whip them with a fork.
  • Add the Panko bread crumbs to another dish
  • Dredge the pounded pork slices first in flour, then in the beaten eggs, and then in the bread crumbs. Press down gently so the bread crumbs adhere.
  • Place the pork cutlets on the wire rack and let rest for 5 minutes.
  • Set a cast-iron or heavy-bottomed skillet over medium-high heat, cover the bottom of the skillet with 1/4-inch of oil. If using an electric skillet, set the temperature to 350°.
  • When the oil is hot, add the pork cutlets and cook for 2 minutes on the first side, turn with tongs and cook on the reverse side for 1-1/2 minutes. Do not crowd the pan, cook in batches adding additional oil as needed.
  • As each batch is cooked transfer to the wire rack to drain.

Nutrition Facts : Calories 563 calories, Carbohydrate 87 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 24 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 591 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

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