Break out the lederhosen, crank up the polka, and let’s enjoy this fall weather in true German Oktoberfest fashion!
German Schnitzel w/Mushroom Gravy
Author: Robin Meadows West
- For the mushroom gravy:
- 2 TB butter, lard, or bacon grease (lard or bacon grease will give the best flavor)
- ½ - ¾ cup of diced yellow onion
- 1 lb of fresh mushrooms, sliced
- 1 clove garlic, minced
- 4 TB salted butter
- 4 TB all-purpose flour
- 2 cups beef broth
- 2 tsp balsamic vinegar
- ½ tsp salt
- ½ tsp sugar
- ½ tsp dried thyme (or 1½ tsp fresh thyme)
- ¼ tsp ground black pepper
- For the pork schnitzel:
- 4 pork chops (boneless or bone-in w/bone removed) or tenderettes
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup all-purpose flour
- 2 eggs, lightly beaten
- ¾ cup seasoned breadcrumbs
- Chopped fresh parsley for garnish
- Canola or other neutral oil for frying
- Mashed potatoes (potatoes, butter, milk, salt and pepper) or German spaetzle for serving.
- Melt butter, lard, or bacon grease in a large skillet. Sauté the onions until translucent and just beginning to brown. Add the garlic and cook for another minute.
- Add the mushrooms and cook for 5 - 7 minutes, or until golden brown and the liquid from the mushrooms has mostly evaporated.
- Add the butter and stir until melted. Sprinkle in the flour and cook for 2 minutes, stirring constantly.
- Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until gravy thickens. Cover and simmer over low heat, stirring occasionally for 5 - 10 minutes. If gravy becomes thicker than you prefer, stir in a little additional beef broth to thin it out. Keep warm while the schnitzel cooks.
- If using pork chops, place between two sheets of plastic wrap, and pound until ¼" thick. If using tenderettes, you may need to pound them until slightly thinner.
- Place the flour, eggs, and breadcrumbs in 3 separate shallow bowls. Dredge the pork in the flour, then the egg, and finally the breadcrumbs, coating both sides and shaking off the excess breadcrumbs.
- Heat ½” of oil (oil should be deep enough to come about ½ way up the chops) in a large skillet to approximately 325 degrees - oil should be hot enough that flour sprinkled in it browns in 2 to 3 minutes, but does not burn.
- Fry the schnitzel for approximately 3 minutes per side, or until cooked through. If it's browning too quickly, lower the heat slightly. Transfer cooked chops to a paper towel lined plate.
- Serve immediately topped with the mushroom gravy and a side of mashed potatoes or spaetzle. A local Oktoberfest beer is optional, but greatly encouraged.