Schnitzel with Mushroom Sauce
Crisp, golden schnitzel meets a velvety mushroom sauce in this irresistible recipe for Schnitzel with Mushroom Sauce. Perfectly pounded and breaded pork chops (or chicken breasts) are pan-fried to crunchy perfection, then topped with a rich and savory mushroom cream sauce infused with garlic and finished with a touch of fresh parsley. This comforting dish is as luxurious as it is easy to prepare, with only 45 minutes needed from start to finish. Ideal for a hearty dinner, this recipe pairs beautifully with classic sides like mashed potatoes, spaetzle, or a fresh green salad. Whether you're hosting or treating yourself, this schnitzel recipe delivers restaurant-quality flavor right at home.
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Recipe Information
Ingredients
- 4 pieces boneless pork chops (or chicken breasts)
- 1 cup all-purpose flour
- 2 eggs
- 2 tablespoons milk
- 1.5 cups breadcrumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 8 ounces button mushrooms, sliced
- 2 garlic cloves, minced
- 1 cup heavy cream
- 0.5 cup chicken or beef stock
- 2 tablespoons fresh parsley, chopped
Instructions
Place the pork chops (or chicken breasts) between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch using a meat mallet.
Set up a breading station with three shallow dishes: one with flour, one with lightly beaten eggs mixed with milk, and one with breadcrumbs mixed with salt and pepper.
Dredge each piece of meat in flour, then dip it into the egg mixture, and finally coat it thoroughly in the breadcrumbs. Set aside.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of vegetable oil over medium heat.
Fry the schnitzel pieces one or two at a time, depending on the size of your pan, for about 3-4 minutes per side until golden brown and fully cooked through. Place cooked schnitzels on a plate lined with paper towels and set aside.
In the same skillet (wipe off excess crumbs if needed), melt the remaining 2 tablespoons of butter over medium heat.
Add the sliced mushrooms and sauté for 5-7 minutes until they release their liquid and begin to brown.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken or beef stock, scraping the bottom of the pan to deglaze. Let it simmer for 2-3 minutes.
Reduce the heat to low and stir in the heavy cream. Simmer the sauce for another 3-4 minutes until it thickens slightly. Adjust seasoning with additional salt and pepper if necessary.
Serve the schnitzel hot, topped with the creamy mushroom sauce, and garnished with chopped fresh parsley.
Pair with mashed potatoes, spaetzle, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.7 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1001 mg | 21% | |
*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.
