There are many versions of schnitzel although people often lump them all together as Weinerschnitzel. Real Weinerschnitzel is made only with veal and is actually a geographically protected term in Germany and Austria. There is also Hunter’s Schnitzel which was originally made with the backstraps of boars and now includes the use of venison and is served with mushroom gravy. But this is Schweineschnitzel, which is made with pork and usually served with Spätzle (a traditional German noodle) and gravy.
Mr. Comfortable is starting to enjoy more textures in his foods so this crispy schnitzel seemed just right. And of course anything to which I can add sour cream is a bonus for me! This recipe is a bit different than <a href="https://thecomfortablecoop.wordpress.com/2016/09/13/bams-breaded-pork-chops/"Bam's Breaded Pork Chops.
I’m confident that y’all know how to get your pork cutlets breaded. Just don’t crowd them in the pan. I like to get one started before adding my second. Probably because I’m not rushing one side or the other that way.
When all the cutlets are browned I put them in a 225F degree oven. I purposely leave the cutlets a little under 145F so that they won’t get overcooked and dry.
You could stop right there and serve these cutlets as is with just some lemon to squeeze on them. But I made them with a thick, delicious mushroom gravy.
Now this is a dinner anyone can sink her teeth into!
I was trying to set up a cool shot with my authentic German beer stein in the background. But before I could even get the plate fully set up Mr. Comfortable decided he’d rather eat than hold my black background board. I didn’t get the picture I wanted but it was good to know that the aroma of dinner was calling him away!
For the Schweineschnitzel:
- Salt and pepper, to taste
4 pork cutlets, pounded thin
1 egg, beaten
- 1/2 cup flour
- 1 cup breadcrumbs
- 2 tablespoons vegetable oil
For the gravy:
- 1 medium onion, diced small
- 1 can (8 ozs.) sliced mushrooms
- 1 1/2 cup water, very hot
- 2 cubes beef bouillon
- 1 tablespoon cornstarch
- 1/2 cup sour cream (generous)
- Season the pork cutlets with salt and pepper, to taste.
- In three separate dishes put the flour, beaten egg, and breadcrumbs.
- Dip the pounded cutlets into the flour, then the egg, then the breadcrumbs.
- Heat the oil in a large skillet over medium high heat.
- Fry the cutlets until browned and crispy (about 4 -5 minutes per side).
- Remove from skillet and keep warm.
- Add onions to the same skillet and cook over medium high heat until lightly browned.
- Add the mushrooms and continue to cook until slightly browned.
- Dissolve the bouillon cube in the hot water and add to skillet.
- Simmer for about 25 minutes.
- Reduce heat to low.
Stir together the cornstarch and sour cream.
- Add to the mushroom onion mixture, stirring to combine.
- Cook until thickened being careful not to bring to a boil.
Spoon the gravy over the cutlets and serve.