thepioneerwoman
Pork Schnitzel with Mushroom Gravy
Crispy pan-fried pork chops are topped with a creamy, herbaceous mushroom gravy that's the perfect comfort food for any season.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 45 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
For the pork: Preheat the oven to its lowest setting (about 200 ̊) with a baking sheet on the middle rack. Cover each pork chop with plastic wrap, then pound with a meat mallet until about 1⁄4 inch thick. Season with salt and pepper.
2
Whisk the flour and 1⁄2 teaspoon salt in a shallow bowl. Whisk the eggs and milk in a second bowl; put the breadcrumbs in a third bowl.
large eggs2
3
Heat about 1⁄2 inch vegetable oil in a large nonstick skillet over medium heat. Working in batches, dip the pork in the flour, then the eggs and then the breadcrumbs, shaking off any excess between each. Fry until golden brown, about ⏱️ 2 minutes per side. Drain on paper towels and season with salt, then keep warm on the baking sheet in the oven.
Vegetable oil, for fryinglarge eggs2
4
For the gravy: Carefully pour out the oil from the skillet and wipe clean. Return to medium heat and add 1 tablespoon butter. Add the mushrooms, shallot and salt. Cook until the mushrooms release their liquid, then increase the heat and cook until the liquid is reduced and the mushrooms are browned, 4 to ⏱️ 5 minutes.
5
Add the remaining 3 tablespoons butter and the thyme and let melt, then sprinkle in the flour and cook, stirring, 1 to ⏱️ 2 minutes. Whisk in the broth and heavy cream and bring to a simmer. Cook until thickened, 3 to ⏱️ 4 minutes. Stir in the parsley and lemon juice. Top the schnitzel with the mushroom gravy. Serve with lemon wedges and salad.
Nutrition Facts
calories
1367 Calories
fat Content
101 g
fiber Content
4 g
sugar Content
6 g
sodium Content
1043 mg
protein Content
50 g
trans Fat Content
1 g
cholesterol Content
251 mg
carbohydrate Content
65 g
saturated Fat Content
24 g
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