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Pork Schnitzel with Mushroom Gravy
Pork Schnitzel with Mushroom Gravy

Pork Schnitzel with Mushroom Gravy

1 Hr(s)
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
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.
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