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Schnitzel in Garlic Mushroom Gravy

It's October and my palette is shifting into hearty dishes that scream comfort. Let's tuck into a tasty and tender Schnitzel pounded thin and topped with a luscious gravy. So many options with this little recipe. Make it as is or improvise and make it your own.


Ingredients for 4

Schnitzel

4 boneless pork steaks or chops, pounded thin

1 tsp each salt, garlic powder, paprika and pepper

1/2 cup all-purpose flour combined with 1 teaspoon salt

2 large eggs, lightly beaten with a splash of milk

3/4 cup panko breadcrumbs seasoned with a dash of nutmeg (optional)


Instructions

  • Begin to heat about 1inch of oil on medium high heat in a heavy 10-12 inch pan (cast iron works great here)

  • Place the pork chops between two sheets of parchment paper and pound thin until about a 1/4 inch thick.

  • In a small, shallow bowl combine the flour, salt, garlic powder, paprika and black pepper and mix until combined. In another small bowl whisk together the 2 eggs with a splash of milk. In a third bowl mix together the Panko Breadcrumbs and nutmeg.

  • Working with one chop at a time, dip in the flour, then the egg, and then the breadcrumbs, coating both sides and edges. Gently shake off the excess crumbs.

  • Fry immediately in hot oil (about 330 degrees) about 2-3 minutes on both sides until a deep golden brown. Transfer to drain on a wire rack and keep in a warm oven while you make the remaining chops.

Garlic Mushroom Gravy

Ingredients

8 ounces cremini mushrooms, sliced

3 tablespoons butter

3 cloves garlic, minced

2 tablespoons flour

1 tablespoon dry vermouth

1 1/2 tsp Worcestershire sauce

2 cups stock of your choice

Parsley for garnish


Instructions

  • Melt butter in a skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes.

  • Add garlic and cook until fragrant for a about a minute. Season with a salt and pepper to taste.

  • Sprinkle the flour over the mushrooms and stir until all the flour is absorbed in the butter and forms a paste. Pour in the Vermouth and stir about another minute.

  • Slowly add broth, whisking until incorporated. Add the Worcestershire and reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.

  • Serve the gravy over the Schnitzel with a sprinkling of parsley.

Items available at The Pot Rack to assist in the making of this dish:




Norpro Meat Hammer




Barebones 12 inch Cast Iron Skillet




Mrs. Anderson Cooling Wire Rack






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