Pork Schnitzel with Mushroom Gravy

Break out the lederhosen, crank up the polka, and let’s enjoy this fall weather in true German Oktoberfest fashion!


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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)
  • 1/2 – 3/4 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
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp dried thyme (or 1 1/2 tsp fresh thyme)
  • 1/4 tsp ground black pepper
  • For the pork schnitzel:
  • 4 pork chops (boneless or bone-in w/bone removed) or tenderettes
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 3/4 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.
  1. 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.
  2. Add the mushrooms and cook for 5 – 7 minutes, or until golden brown and the liquid from the mushrooms has mostly evaporated.
  3. Add the butter and stir until melted. Sprinkle in the flour and cook for 2 minutes, stirring constantly.
  4. 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.
  5. If using pork chops, place between two sheets of plastic wrap, and pound until 1/4″ thick. If using tenderettes, you may need to pound them until slightly thinner.
  6. 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.
  7. Heat 1/2” of oil (oil should be deep enough to come about 1/2 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.
  8. 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.
  9. Serve immediately topped with the mushroom gravy and a side of mashed potatoes or spaetzle. A local Oktoberfest beer is optional, but greatly encouraged.