Pork Schnitzel Wmushroom 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

BEST MUSHROOM GRAVY



BEST Mushroom Gravy image

This mushroom gravy has an incredible depth of flavor and is delicious served over roasts, steaks, meatloaf, roast chicken, potatoes, Yorkshire puddings, vegetables and more!

Provided by Kimberly Killebrew

Categories     condiment     Gravy     Sauce

Time 30m

Number Of Ingredients 14

2 tablespoons butter, bacon grease, lard or beef drippings
1 yellow onion (,finely chopped)
1 clove garlic (,minced)
16 ounces fresh mushrooms of choice (I used button mushrooms in the photos) (,cleaned and sliced)
1 tablespoon ground dried porcini mushrooms
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups strong beef broth
1 teaspoon dark balsamic vinegar
1/2 teaspoon sea salt plus more to taste
1/2 teaspoon sugar
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
Optional: For a creamy gravy, add a few tablespoons of heavy cream at the end

Steps:

  • Melt the butter (or bacon grease, lard or beef drippings - any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.
  • Add the mushrooms and cook 7-8 minutes or until golden and the liquid from the mushrooms has evaporated. Add the ground porcini mushrooms and cook for another minute.
  • Add the butter and melt. Add the flour, stir to combine and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.
  • Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water (or heavy cream if using).Note: To make this gluten free simply omit the step of adding the flour and then, at the very end after you've added the broth and seasonings, stir in a cornstarch slurry made with one tablespoon of cornstarch dissolved in 2 tablespoons of water and simmer for a minute until thickened.

Nutrition Facts : Calories 151 kcal, Carbohydrate 8 g, Protein 4 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 530 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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.

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.

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.

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