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
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)
Oil for frying (use oil with a high smoke point like Grapeseed oil)
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
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
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