Hunters Schnitzel
Indulge in the savory, hearty flavors of Hunter’s Schnitzel, a classic German-inspired dish that combines crispy breaded pork chops with a rich, creamy mushroom gravy. Perfectly seasoned pork is coated in flour, egg, and breadcrumbs, then pan-fried to golden perfection for a delightfully crunchy exterior. The dish is elevated further with a velvety sauce made from sautéed mushrooms, onions, garlic, and a touch of heavy cream, all enhanced by the savory depth of beef or chicken broth. Garnished with fresh parsley, this comforting recipe is easy to prepare in under an hour and makes an ideal dinner for four. Pair it with buttery mashed potatoes or egg noodles for a complete, soul-warming meal that's sure to impress your family or guests.
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Recipe Information
Ingredients
- 4 pieces Pork chops (boneless, pounded thin)
- 1 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup Vegetable oil (for frying)
- 2 tablespoons Butter
- 2 cups White or cremini mushrooms (sliced)
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 cup Beef or chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Prepare the pork chops by pounding them thin (about 1/4-inch thick). Season both sides with salt and black pepper.
Set up a breading station with three shallow bowls. Fill the first bowl with flour, the second with beaten eggs, and the third with breadcrumbs.
Dredge each pork chop in the flour, coating completely, then dip into the egg mixture, and finally coat with breadcrumbs. Set aside the breaded pork chops on a plate.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, fry the breaded pork chops for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil and keep warm.
In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and chopped onion, cooking until softened and lightly browned, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour the beef or chicken broth into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for 3-4 minutes until slightly thickened. Taste and season with additional salt and pepper, if needed.
Serve the schnitzels on individual plates or a serving platter. Spoon the mushroom gravy generously over the top.
Garnish with fresh chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.8 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 636 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
