Pork schnitzel is Germany’s version of country fried steak. This recipe with creamy gravy is a take-me-to-Europe-now recipe.
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What is schnitzel
Schnitzel (pronounced shnitt-zell) is a staple dish of Germany. It’s made with protein that is pounded very thin that’s breaded and fried. It can be prepared with veal, pork, turkey and even chicken.
The foundational dish can be topped several ways.
- Wiener Schnitzel or Schweine Schnitzel is served plain with lemon wedges.
- Jäger Schnitzel it stopped with creamy mushroom gravy and sometimes onions and bacon.
- Zigeuner Schnitzel is topped with a paprika-bell pepper gravy.
My husband grew up in Germany and I had the opportunity to visit many times. My favorite version was always Jäger style. I just love the mushroom gravy on top.
This schnitzel recipe was created with that dish in mind. But I added a little German mustard to the gravy to give it a little kick.
Pork Schnitzel with Mushroom Gravy
Ingredients
Pork Schnitzel
- 4 boneless pork cutlets, pounded thin
- 1 cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1 cup canola oil
German Mustard Mushroom Gravy
- 1/2 cup milk
- 1/2 cup chicken broth
- 2 tbsp flour
- 2 tbsp butter
- 1 clove garlic, minced
- 1/4 cup white onion, diced
- 1 cup cremini mushrooms, sliced
- 1 tbsp olive oil
- 2 tbsp German mustard
- salt and pepper, to taste
Instructions
Pork Schnitzel
- Prep: If needed, use the flat end of a meat tenderizer to pound pork chops into thin 1/4-inch thick pieces. Prep three plates or bowls (big enough to fit the entire piece of meat) with flour, beaten egg and breadcrumbs
- Dredge: Dredge both sides of the pork in the first plate of flour. Dip the pork cutlets into the eggs. Allow excess to drip off. Dredge both sides of the pork through the breadcrumbs. Use your fingertips to press extra bread crumbs onto the surface. Gently shake off excess.
- Heat Oil: Heat the oil in a large skillet over medium high heat, until it reaches 350F degrees. If you don’t have a thermometer, test the oil by dropping a couple of breadcrumbs into the hot oil. If it sizzles without browning too fast, it’s ready.
- Fry: Gently place the pork in a single layer into the oil. Cook for 5 minutes. Flip. Cook for 3-4 more minutes, until you have a nice golden brown crust. Remove from pan and place on a large plate lined with paper towels to remove excess oil.
Mushroom Gravy
- Whisk: In a small pitcher or bowl, whisk together the milk, chicken broth and flour.
- Sauté: Heat the butter in a pan over medium-high heat. Add garlic and onions and sauté, until tender. Add mushrooms and olive oil. Sauté until the mushrooms have softened.
- Thicken: Add the mustard and stir continuously. Immediately pour in the milk and flour mixture. Stir until the gravy thickens. Add salt and pepper to taste.
- Serve: Spoon over prepared schnitzel.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for the perfect schnitzel dinner
Pork Schnitzel:
- Pork Cutlets: Pork cutlets are boneless pork chops that are pounded very thin. Ask your butcher to prepare a pounded pork chop. If you can’t find any, just buy boneless pork chops and pound them thin with a meat mallet.
- All-purpose Flour: When making breaded anything, always start with flour.
- Eggs. This is the glue to keeping all those golden brown breadcrumbs sticking to the thin cutlets of meat.
- Breadcrumbs. You can use regular bread crumbs, or even panko breadcrumbs, if you can’t find traditional German ones.
- Canola Oil. You can also use olive oil, avocado oil or vegetable oil.
Mushroom Gravy:
- Milk
- Chicken Broth
- Flour
- Butter
- Fresh Garlic. Finely minced garlic is going to melt right into the gravy,
- White Onion
- Mushrooms. I like to use cremini mushrooms here, but you can use your favorite kind of mushrooms.
- Olive Oil
- German Mustard. I think this is the real star of the gravy. If you can get your hands on authentic German mustard, do! If not, you can swap in Dijon for a similar flavor.
- Salt and Black Pepper
See the full recipe card for servings and a full list of ingredients.
How to make this traditional German recipe
Pork Schnitzel
- Prep: If needed, use the flat end of a meat tenderizer to pound pork chops into thin 1/4 inch thick pieces. Prep three plates or bowls (big enough to fit the entire piece of meat) with flour, beaten egg and breadcrumbs.
- Flour: Dredge both sides of the pork in the first plate of flour.
- Egg: Dip the pork cutlets into the eggs. Allow excess to drip off.
- Breadcrumb: Dredge both sides of the pork through the breadcrumbs. Use your fingertips to press extra bread crumbs onto the surface. Gently shake off excess.
- Heat Oil: Heat the oil in a large skillet over medium-high heat, until it reaches 350F degrees. If you don’t have a thermometer, test the oil by dropping a couple of breadcrumbs into the hot oil. If it sizzles without browning too fast, it’s ready.
- Fry: Gently place the breaded pork cutlets in a single layer into the oil. Cook for 5 minutes. Flip. Cook for 3-4 more minutes, until you have a nice golden brown crust. Remove from pan and place on a large plate lined with paper towels to remove excess oil.
✔️ PRO TIP
Use a meat thermometer to ensure the internal temperature of the pork reaches at least 145F.
Mushroom Gravy
- Whisk: In a small pitcher, whisk together the milk, chicken broth and flour.
- Sauté: Heat the butter in a pan over medium-high heat. Add garlic and onions and sauté, until tender. Add mushrooms and olive oil. Sauté until the mushrooms have softened.
- Thicken: Add the mustard and stir continuously. Immediately pour in the milk and flour mixture. Stir until the gravy thickens. Add salt and pepper to taste.
- Serve: Spoon over prepared schnitzel.
How to serve German Schnitzel with mushroom gravy
Talk about an easy recipe to satisfy the whole family. If you’re looking for a little extra comfort, serve alongside a heaping scoop of mashed potatoes. Add a little brightness to the table with lemon slices to squeeze lemon juice over the tender pork.
If you want a something green to serve with meat and potatoes, toss 2 tablespoons of sauerkraut with 2 cups of chopped lettuce. Drizzle with a mixture of 2 tablespoons olive oil, 1 tablespoon of German mustard and 1 teaspoon of honey.
Storage
For best results, store pork schnitzel and gravy in separate airtight containers and store in the fridge for up to three days. You can reheat schnitzel in the microwave, but it may get a little soggy. It’s best reheated in an air fryer or oven.
Frequently Asked Questions
No. You can use the air fryer to cook your pork instead. Turn the air fryer to 375F and cook for 4-5 minutes, flip, and cook again for 4-5 minutes.
Yes. Just make sure to pound them thin before dredging and frying.
Place leftover pork schnitzel on a baking sheet. Turn the oven to 400F and bake for 10-15 minutes. Before reheating, make sure the meat comes to room temperature.
The pork was light, crisp and flavorful. I put more mustard in the recipe and it really enhanced the flavor.
If you are looking for a hardy meal that will feed many this is the recipe.