German Schnitzel with Mushroom Gravy

Oh, this German Schnitzel with Mushroom Gravy is just so satisfying.  Back in the mid-90s, I performed in the musical “Cats” in Hamburg, Germany for well over a year.  The Loon came over and stayed with me.  We had the time of our lives, and certainly enjoyed a lot of Schnitzel.

Schnitzel 1-2

This is traditionally made with a thin cut of veal, but we love it just as much with pork or chicken.  For this version, I took a nice boneless pork chop, and pounded it down to a thin 1/4″ cutlet.

As with almost any dish, it’s even better with a sauce.   So, I added a lovely brown sauce with sauteed mushrooms, beef stock and whole grain mustard.  It is truly wunderbar!

German Schnitzel with Mushroom Gravy

And beside amazing taste, the other great thing about the dish is how easy it is to prepare.  It’s elegant enough for a nice dinner party, but easiest to whip up for a delicious weeknight family dinner.

5.0 from 3 reviews
German Schnitzel with Mushroom Gravy
 
Prep time
Cook time
Total time
 
This German Schnitzel with Mushroom Gravy is so flavorful and easy to make, even on a busy weeknight. Use veal, pork, or chicken...pound the cutlet out thin...bread, whip up the sauce, quick fry...and you are set! So delicious!
Author:
Recipe type: Entree
Cuisine: German
Serves: 4
Ingredients
  • FOR THE MUSHROOM GRAVY:
  • 2 tablespoons olive oil
  • 2 tablespoon unsalted butter
  • ½ onion, finely diced
  • 1 garlic clove, minced
  • 8 oz. cremeni mushrooms, sliced
  • ¼ cup of all-purpose flour
  • ½ cup of white wine
  • 2 & ½ cups of beef stock
  • 1 tablespoon of whole grain mustard
  • 1 tablespoon of Worcestershire sauce
  • Salt and pepper, to taste (about ¼ teaspoon each)
  • FOR THE SCHNITZEL:
  • Vegetable oil, for pan frying (about 2 cups)
  • 4 boneless pork chops (about 16 ounces, total)
  • 1 cup all-purpose flour
  • 2 large eggs (plus two tablespoons of water)
  • 1 cup dried bread crumbs (not seasoned)
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper
  • 1 teaspoon of smoked paprika
  • ½ teaspoon of caraway seeds
  • Lemon wedges, for garnish
  • Flat-leaf parsley, chopped, for garnish
Instructions
  1. MAKE THE MUSHROOM GRAVY:
  2. Heat the olive oil over medium-high heat in a medium skillet
  3. Add the butter
  4. Add the garlic and saute for about 1 minute.
  5. Add the onion and cook for another 4 minutes, or until translucent.
  6. Add the mushrooms and cook until they start to release liquid, about 4 minutes.
  7. Add the flour and stir to incorporate.
  8. Add the wine, stirring to combine. Cook until the wine reduces down, about 4 minutes.
  9. Add the stock, and stir frequently . The sauce will start to thicken over the next 5 minutes.
  10. Stir in the mustard, Worcestershire sauce.
  11. Season with salt and pepper.
  12. Keep warm:
  13. MAKE THE SCHNITZEL:
  14. Heat the oil in a large, sturdy skillet over medium-high heat.
  15. Pound the cutlet between wax paper, or in a large freezer bag, by using the side of a meat tenderizer. Pound down to about ⅛". Trim any jagged sides, and/or excess fat.
  16. Place the flour in one medium-sized bowl.
  17. Place the eggs in another bowl and gently mix together. Mix in another 2 tablespoons of water.
  18. In a third bowl, mix together the bread crumbs, salt, pepper, paprika and caraway seeds.
  19. Dredge each cutlet in the flour, then dip in the egg wash (shake off excess), then dredge in the bread crumb mixture.
  20. Fry each cutlet (don't overcrowd the pan) for about 4 minutes per side, or until golden brown.
  21. Serve with gravy poured over top and garnished with lemon wedges and parsley.

 

12 Comments

  • Kris, Loon, I’m drooling ova here!!! in anticipation for my expected bragging rights as I choose your recipe for my WienerSchnitzel N gravy go-to…. It’s my first time cooking one of my favorite dinners. I’m showing my Schnitzel a good time and making room for a lil Spätzle on the side, (I’m so cheesy but must admit that last statement was trying to force a smile upon ya’ll, haha)Sendin you both return smiles in admiration of your mission, the huge-yet sometimes unseen rewards gained in a life full of the ONE universal Law: Great food amongst your family and friends brings smiles.

    • Awesome! You’re going to love it and people will definitely be impressed! Let us know how it turns out! And thank you for you kind words. Stay in touch!! All the best, Kris & Wesley (The Loon).

      • I decided that my plain old schnitzel wasn’t going to cut it tonight. So, I decided to go with a Jaegerschnitzel and it was spectacular. The sauce was great and made the usual apple sauce unnecessary.

        I used button mushrooms which I thought you mentioned in the video…and they were fine. Did your recipe actually suggest crimimi mushrooms?

        Keep up the good work!
        Doug

        • Hi Doug!

          So glad you liked the schnitzel and we agree, we really love the mushroom sauce! Yeah, I suggest crimini, but any variety would work.

          Thanks again! Keep us posted on other recipes you try and we’ll keep adding new recipes every week.

          Best,
          Kris

  • Just stumbled across this- love you guys already but wanted you to know that “wiener” doesn’t mean “veal” . “”Wien” is the word for Vienna, so it means “Vienna style” schnitzel.

  • So happy to find this recipe! I’m making this tonight. I was craving a restaurant dish I had years ago and didn’t know how to describe. Your recipe ticks all the boxes. Most mushroom schnitzel recipes online call for a sour cream base, but that is just stroganoff to me! I can’t promise it will look as pretty as yours, but I’ll post an update after we eat.

  • Just letting you know that I made your German Schnitzel with Mushroom Gravy last night in cold and wintery Melbourne, Australia……absolutely delicious, thank you! The smoky paprika and the caraway seeds are the perfect flavours in the crumb coating and the mushroom gravy has a little bit of a tangy flavour from the Worcestershire sauce which offsets the richness beautifully. I’ll definitely be making this again! Many thanks.

    • Sandra, thank you so much for your note. I have to say, this dish is one of our all-time favorites. There is something about it that is just so satisfying. I’m glad we can connect, even though we’re half a world away! It’s cold and Winter in Melbourne where you are, but it’s blazing hot here in NYC, where we are. I’m glad H2FaL could bring us together, regardless. Let us know if you try any other dishes…and lots, lots more to come. All the best, Kris (& Wesley).

  • Kris, I haven’t blogged about this yet, but made this schnitzel last night and it was SO GOOD!! The gravy was so good and the seasonings for the breading on the schnitzel were perfect! Love, love, love!!!

    • That’s awesome, Lisa! That is one of my favorites, too. I added the mushroom gravy last time I made it for the site, and really thought it made a huge difference. Happy Summer! See you on ‘www.thepincidentalfoodie.com’!!

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