German-style Pork Schnitzel with Creamy Mushroom Sauce

Ingredients

• 4 pork loin cutlets (150g each) (5.3 oz) 4 pork loin cutlets (150g each) (5.3 oz)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• 1 tablespoon butter 1 tablespoon butter
• 1 onion, finely chopped 1 onion, finely chopped
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon fresh parsley, chopped (for garnish) 1 tablespoon fresh parsley, chopped (for garnish)

Nutrition

• Calories: 520 kcal / 2176 KJ
• Fat: 32g (Saturated Fat: 15g)
• Carbohydrates: 28g (Sugar: 3g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Place the pork cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
2. 2.
   Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
3. 3.
   Season the pork cutlets with salt and pepper. Dredge each cutlet in flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs, pressing gently to adhere.
4. 4.
   Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded pork cutlets for about 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
5. 5.
   In the same skillet, melt butter over medium heat. Add the chopped onion and sauté until translucent. Add the sliced mushrooms and minced garlic, and cook until the mushrooms are tender and golden.
6. 6.
   Pour in the chicken broth and bring to a simmer. Cook for 5 minutes to allow the flavors to meld together.
7. 7.
   Stir in the heavy cream and continue to simmer for another 5 minutes until the sauce thickens slightly.
8. 8.
   Season the mushroom sauce with salt and pepper to taste.
9. 9.
   Serve the pork schnitzel with the creamy mushroom sauce poured over the top. Garnish with fresh parsley.

Treat your ingredients with care...

• Pork cutlets — Pounding the pork cutlets ensures they cook evenly and become tender. Be careful not to over-pound them, as they may tear.
• Mushrooms — Use fresh mushrooms for the best flavor and texture. Clean them gently with a damp cloth or paper towel to remove any dirt before slicing.

Tips & Tricks

• For an extra crispy schnitzel, refrigerate the breaded cutlets for 30 minutes before frying.
• Serve the schnitzel with a squeeze of fresh lemon juice for a tangy twist.
• If you prefer a lighter version, you can use chicken breast instead of pork cutlets.
• To make the dish more aromatic, add a pinch of dried thyme or rosemary to the mushroom sauce.
• Leftover schnitzel can be reheated in the oven to maintain its crispiness.

Serving advice

Serve the German-style Pork Schnitzel with Creamy Mushroom Sauce alongside traditional German sides such as spaetzle, sauerkraut, and a fresh green salad. It pairs well with a glass of German Riesling or a cold German beer.

Presentation advice

Arrange the golden-brown schnitzel on a plate and generously spoon the creamy mushroom sauce over the top. Garnish with fresh parsley for a pop of color. Serve with the suggested side dishes for an authentic German dining experience.