Creamy Mushroom Schnitzel (Printable Version)

Crispy pork schnitzel covered in velvety mushroom gravy, ideal for a filling, comforting meal.

# Ingredients:

→ Gravy

01 - 3 cloves garlic, minced super fine
02 - 2 cups mushrooms, sliced thin (white, cremini, or baby bell)
03 - 1 teaspoon salt, adjust as preferred
04 - 1/3 cup sherry or regular white cooking wine
05 - 2 tablespoons chopped chives, garnish with extra if you'd like
06 - 1/4 teaspoon nutmeg, ground
07 - 1/2 cup unsalted butter
08 - 1/2 teaspoon black pepper, or more if you prefer
09 - 3 tablespoons flour
10 - 1 cup heavy cream

→ Schnitzel

11 - 2 large eggs, beaten
12 - 1 cup flour mixed with 1 tsp salt
13 - 1 tablespoon paprika
14 - 1 tablespoon salt
15 - 6 boneless pork chops or loins
16 - 1 teaspoon black pepper
17 - 2 tablespoons garlic powder
18 - Fresh parsley for decoration
19 - 3/4 cup breadcrumbs
20 - 1/2 cup neutral oil like vegetable or canola for frying

# Steps:

01 - In a small skillet or sauce pot, melt butter over medium. Stir in mushrooms and garlic, cooking until golden brown. Sprinkle flour in and mix nonstop for 2-3 minutes to cook out the raw taste. Gradually add wine, stirring until smooth. Pour in the cream, stirring until combined nicely. Toss in nutmeg, salt, pepper, and chives. Simmer gently for about 5 minutes until it thickens up to a gravy-like texture.
02 - Lay pork chops flat between sheets of plastic wrap and pound with a mallet or back of a skillet until they’re about 1/4” thick. Sprinkle both sides with salt, garlic powder, black pepper, and paprika. Set up three shallow bowls: one with flour mixed with salt, one with whisked eggs, and one with breadcrumbs. Coat each chop in flour first, followed by egg, and lastly breadcrumbs. Shake off extra as you go.
03 - Get oil hot in a heavy skillet or deep pot over medium-high until it reaches about 330°F. If you’re unsure it’s ready, use a breadcrumb to test. Fry schnitzels, a few at a time, making sure they float. Cook 3-4 minutes on each side until both sides are golden brown and the internal temp hits 145°F. Don’t crowd the pan. Rest cooked schnitzels on a wire rack until all batches are finished.
04 - Heat air fryer to 400°F. Spray the schnitzels lightly with cooking spray on both sides. Cook in batches for 8-10 minutes, flipping them halfway through. Once golden brown and cooked through (internal temp of 145°F), they’re ready.
05 - Warm up your oven to 400°F. Line a sheet pan with foil or place a wire rack on top. Lightly spray both sides of schnitzels with cooking spray. Bake for 15 minutes, flipping halfway, until crispy, golden, and at 145°F inside.
06 - Dish out the schnitzels right away alongside the gravy you prepared earlier. Add parsley on top if you want. Enjoy!

# Notes:

01 - To keep schnitzels nice and crispy, make sure the oil’s hot enough before frying.
02 - Use a meat mallet to flatten the pork evenly. This makes it cook quicker and evenly.

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