Schnitzel with German Mustard-Mushroom Gravy
Schnitzel is Germany’s version of country fried steak. You take a piece of meat, bread it up, deep fry it and smother it in gravy.
Servings: 4
Ingredients
- 2-4 boneless pork cutlets pounded thin
- 1 cup flour
- 2 eggs beaten
- 1 cup breadcrumbs
- 1 cup canola oil you can also use olive oil
Instructions
- Prep: Pat the pork cutlets dry with paper towels to remove excess moisture. Using shallow bowls, prepare the flour, egg, and breadcrumb mixtures.
- Dredge: Dredge both sides of the pork in the flour. Shake off excess.
- Dredge: Dip the pork into the eggs. Allow excess to drip off.
- Dredge: Dredge both sides of the pork through the breadcrumbs. Use your fingertips to press extra breadcrumbs onto the surface. Gently shake off excess.
- Cook: Heat the oil in the skillet over medium-high heat, until it reaches 350 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. Gently place the pork into the oil. Cook for 5 minutes. Flip. Cook for 3-4 more minutes, ensuring you have a nice golden brown crust. Remove from pan and place on a paper towel-lined plate to remove excess oil. Top with gravy and serve.
Nutrition
Serving: 1g | Calories: 381kcal | Carbohydrates: 11g | Protein: 35g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 170mg | Sodium: 146mg | Potassium: 571mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Calcium: 33mg | Iron: 2mg