Authentic Schnitzel & Mushroom Gravy Recipe (Gluten Free!)

pork cutlets

🥗Healthier: chicken breast

💰Cheaper: veal cutlets

Chicken is leaner and more affordable.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Pound pork cutlets until thin and even.

Season both sides of the cutlets with salt and pepper.

Dredge each cutlet in flour, shaking off excess.

Dip cutlets in beaten eggs, coating completely.

Press cutlets into breadcrumbs to coat evenly.

Heat butter and olive oil in a large skillet over medium heat until shimmering.

Fry cutlets for 3-4 minutes on each side until golden brown.

Remove cutlets from skillet and keep warm.

In the same skillet, add sliced mushrooms and diced onion.

Sauté until mushrooms are browned and onions are translucent, about 5 minutes.

Add minced garlic and cook for 1 minute until fragrant.

Pour in beef broth and bring to a simmer, scraping up browned bits.

Stir in heavy cream and simmer until slightly thickened, about 3 minutes.

Season gravy with salt and pepper to taste.

Serve schnitzels topped with mushroom gravy and garnish with parsley.

Cooking Techniques

Spice Level:

Allergens