Comfort Food | GERMAN SCHNITZEL WITH MUSHROOM GRAVY | How To Feed a Loon

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut the bone off the pork chops to make them easier to fry.

Place one pork chop in a plastic freezer bag and pound it with a meat mallet until thin.

Season the pork cutlets with Kosher salt and black pepper on both sides.

Prepare the dredging station with three shallow dishes: one with all-purpose flour, one with a mixture of 2 eggs and 2 tablespoons of water, and one with unseasoned bread crumbs mixed with salt, pepper, smoked paprika, and caraway seeds.

Dredge each pork cutlet in flour, then dip in the egg mixture, and finally coat with the breadcrumb mixture.

Heat about 2 cups of vegetable oil in a large skillet over medium heat until it reaches about 350 degrees Fahrenheit, or until a piece of bread tossed in bubbles and browns quickly.

Cook the breaded pork cutlets in the hot oil, two at a time, for about 4 to 6 minutes until golden brown, making sure not to overcrowd the pan.

Remove the cooked schnitzels and place them on a paper towel-lined plate to drain excess oil.

In the same skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat until melted.

Add 1/2 cup of diced onion to the skillet and sauté until translucent, about a few minutes.

Add 1 minced clove of garlic and cook briefly until fragrant.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens