German Schnitzel with Mushroom Sauce Recipe
Introduction
German Schnitzel with Mushroom Sauce is a classic comfort food that combines crispy breaded pork cutlets with a rich, creamy mushroom sauce. This dish is perfect for a hearty family dinner or special occasion.
Ingredients
- Pork cutlets – 4 pieces
- Breadcrumbs – 1 cup
- Mushrooms – 8 ounces, sliced
- Cream – 1 cup
- Salt and pepper – to taste
- Flour – 1/2 cup (for dredging)
- Eggs – 2, beaten
- Butter or oil – for frying
Instructions
- Step 1: Prepare the pork cutlets by seasoning them with salt and pepper. Dredge each cutlet in flour, then dip into the beaten eggs, and coat thoroughly with breadcrumbs.
- Step 2: Heat butter or oil in a frying pan over medium heat. Fry the breaded cutlets until golden brown and cooked through, about 3-4 minutes per side. Remove and keep warm.
- Step 3: In the same pan, add sliced mushrooms and sauté until they release their moisture and begin to brown.
- Step 4: Pour in the cream and simmer gently, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.
- Step 5: Serve the schnitzel hot, topped generously with the creamy mushroom sauce.
Tips & Variations
- Use veal or chicken cutlets instead of pork for a different twist on traditional schnitzel.
- Add fresh parsley or thyme to the mushroom sauce for extra flavor.
- For a lighter sauce, substitute half of the cream with low-fat milk or broth.
- Serve with lemon wedges to add a bright contrast to the rich flavors.
Storage
Store leftover schnitzel and mushroom sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the schnitzel in a skillet to maintain its crispiness and warm the sauce gently on the stove, stirring to prevent curdling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen mushrooms for the sauce?
Yes, frozen mushrooms work well. Thaw and drain them before sautéing to avoid excess moisture in the sauce.
What can I serve alongside German Schnitzel with Mushroom Sauce?
Traditional sides include potato salad, spaetzle, boiled potatoes, or a simple green salad for a balanced meal.
PrintGerman Schnitzel with Mushroom Sauce Recipe
A classic German Schnitzel recipe featuring tender breaded pork cutlets fried to golden perfection and topped with a rich, creamy mushroom sauce. This hearty dish combines crispy textures with savory flavors, perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: German
Ingredients
For the Schnitzel
- 4 pork cutlets, pounded thin
- 1 cup breadcrumbs
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
- Vegetable oil, for frying
For the Mushroom Sauce
- 1 cup mushrooms, sliced
- 1 cup heavy cream
- 1 tablespoon butter
- 1 small onion, finely chopped
- Salt and pepper, to taste
- Optional: fresh parsley for garnish
Instructions
- Prepare the Pork Cutlets: Season the pork cutlets with salt and pepper. Dredge each cutlet first in flour, then dip into the beaten eggs, and finally coat with breadcrumbs to ensure an even crust.
- Fry the Schnitzel: Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded cutlets for about 3-4 minutes on each side or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
- Make the Mushroom Sauce: In the same skillet, melt butter over medium heat. Add finely chopped onions and sauté until translucent. Add sliced mushrooms and cook until softened. Pour in the heavy cream and allow the sauce to simmer gently for 5-7 minutes until slightly thickened. Season with salt and pepper to taste.
- Serve: Plate the schnitzel and generously spoon the mushroom sauce over the top. Garnish with fresh parsley if desired. Serve immediately while hot.
Notes
- For a lighter option, substitute heavy cream with half-and-half or Greek yogurt, but this will affect the richness of the sauce.
- Ensure the cutlets are thinly pounded to allow for quick, even cooking and tender results.
- Use fresh breadcrumbs for the crispiest coating, or panko breadcrumbs for extra crunch.
- If mushrooms are not available, substitute with cremini or button mushrooms.
Keywords: German schnitzel, pork schnitzel, mushroom sauce, breaded pork cutlets, German cuisine, fried pork, creamy mushroom sauce
