Pork Schnitzel with Mushroom Gravy

Pork Schnitzel

Have you seen thin pork chops in the grocery store and wondered how you could cook them without drying them out?  This recipe is a great option for those chops.  This recipe serves 4.  Serve with braised red cabbage and Spaetzle.  

Pork Chops
4 thin pork chops  these were about 3/4 of a pound
1/3 cup flour
1/4 tsp seasoning salt
1 cup fine breadcrumbs
1/2 Tbsp Mrs Dash
2 medium Eggs
2 Tbsp Butter

Before and after pounding a pork chop

1. Lay a pork chop between two pieces of plastic wrap.  Pound thin with a meat hammer or use the side of a plate (that’s what we do)*
Once the pork chop covers almost twice the size you have likely pounded the meat enough.

Dredging pork in flour

2. Dry the pork chop with paper towel.  Place in a pie tin of mixed flour and seasoning salt.  Be sure the chop is completely coated in flour.

Egg wash and pork

3.  Place in a pie tin or other wide shallow dish and coat the chop completely in the well beaten egg mix

4. Move chop to another wide shallow dish with the bread crumb and Mrs. Dash mixture. Coat both sides shaking off the excess.

Pork Schnitzel in frying pan

5.  In a large frying pan on medium high heat add butter.  Sear the chop on both sides.

6.  Place on a cooling rack over a cookie sheet and place in a preheated 350 degree Fahrenheit oven.  Cook 20-30 minutes.

Flour and butter for Mushroom Gravy

Mushroom Gravy
3 Tbsp Butter
3 Tbsp flour
1 Tbsp liquid beef bullion
1 cup of milk
dash of black pepper
1 package of fresh cremini mushrooms (3.5 oz package) sliced

Adding milk to rue.

1. In the frying  melt butter using spatula to scrape the bottom of the pan.

2.  Sprinkle in the flour mixing with the butter as you go

3. Slowly add the milk stirring constantly to avoid lumps.

Mushroom Gravy Cooking

4.  Add and stir in the beef bullion.

5.  Add the mushrooms, reduce heat to allow to simmer, stirring occasionally.

Once Schnitzel is cooked plate and top with the Mushroom  Gravy.

Pounding pork

Notes:* To pound the chop with a plate I use a sandwich size plate.  Bring the edge of the plate down onto the meat and work across the entire width of the chop.  Turn the chop i90 degrees and complete the same action.  Once you feel you are done, lay the plate bottom flat on the chop and press down.