Cooking With Roxane | How to make Schnitzel

Prepare 4 potatoes for boiling.

Slice one head of cabbage into thin pieces.

Add sliced cabbage to the Instant Pot.

Add 1 cup of chicken broth and 1/2 cup of butter to the cabbage.

Season with salt and pepper to taste.

Seal the Instant Pot and pressure cook on high.

Boil the potatoes until tender.

Chop 8 oz of white mushrooms into quarters for the gravy.

Pound 2 lbs of boneless pork chops to about 1/4 inch thick using a meat hammer.

Set up a breading station with beaten eggs and plain bread crumbs.

Dip each pork chop in the beaten egg, then coat with bread crumbs, shaking off excess.

Heat a pan with vegetable oil to cover the bottom.

Carefully place breaded pork chops in the hot oil to cook until golden brown.

Remove cooked schnitzel and place on paper towels to drain excess oil.

In a separate pan, melt 2 tablespoons of butter over medium-high heat for the gravy.

Add chopped mushrooms to the melted butter and cook until golden brown and soft.

Add 2 cups of beef broth to the mushrooms and bring to a boil.

Prepare a thickening agent with 1/4 cup of reserved beef broth and 2 tablespoons of cornstarch, whisking together.

Add the thickening agent to the gravy and stir until desired thickness is reached, adding more cornstarch if necessary.

Mash the boiled potatoes with 2 tablespoons of butter and 1/2 cup of heavy whipping cream until smooth.

Equipment Needed

Allergens