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Pork Schnitzel with Mushroom Cream Sauce
Crispy crumbed pork schnitzel topped with a rich mushroom sauce. Frying in about a centimetre of hot oil, rather than shallow-frying in a thin layer, cooks the crumb evenly golden on all sides.
Total time
40 min
Prep
20 min
Cook
20 min
Difficulty
medium
Cuisine
German
Ingredients
4pork loin steaks, pounded thin
100gplain flour
2eggs, beaten
150gbreadcrumbs
oilfor frying
300gbutton mushrooms, sliced
200mlsour cream
200mlchicken stock
1small onion, diced
2 tbspbutter
1 tbspplain flour for sauce
parsleyto garnish
Instructions
1
Season and crumb pork: flour, egg, breadcrumbs.
2
Fry in 1cm hot oil 3–4 minutes each side. Drain and keep warm.
3
Fry onion in butter. Add mushrooms, cook 5 minutes.
4
Stir in flour then stock, simmer 2 minutes. Add sour cream, heat gently.
5
Spoon mushroom sauce over schnitzel. Garnish with parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
438
Protein
12.6g
Fat
19.5g
Carbs
52.1g
Fiber
3g
Sodium
518mg
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