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Mamaspork cutletCrispy and golden brown on the outside and tender on the inside. Serve the seared pork chops with a quick mushroom sauce, mashed potatoes, rice or pasta, and a simple green vegetable.Jägerschnitzelis an easy 30 minute weeknight dinner that will make everyone at the table happy!
Deutschpork cutlet
Pork schnitzel, also calledJägerschnitzel, is one of the most popular dishes in Germany.This easy meal consists of crispy fried, breaded pork chops with a brown mushroom sauce.The pork and gravy is often served with a dollop of cranberry jam, lemon wedges, parsley buttered potatoes, a simple potato salad, or french fries—but it's versatile! Your family could enjoy the meat alongside mashed potatoes, egg noodles, or a loaf of crusty bread. Pair it with a light and simple vegetable side like a salad or steamed green beans and your meal is ready - in about 30 minutes!
My mom's easy pork schnitzel recipe uses simple pantry ingredients and a packet of brown gravy mix! It's fast enough for you to assemble dinner on a busy weeknight, and you can serve customized plates to suit your family's preferences. For example, omit the mushroom sauce altogether or leave it off the kids' plates. Pick everyone's favorite sides and you'll have a table full of smiling faces!
The best cut of pork for schnitzel
"Schnitzel" refers to the cooking method in which a piece of meat is pounded so that it is thin and tender, the meat is lightly brushed with a mixture of flour, egg and breadcrumbs, and then quickly pan fried. There are countless variations of schnitzel, depending on the type of meat used and how the dish is served. Veal escalope is called, for exampleschnitzel,pork cutletis traditionally made with pork chops, andJaegerschnitzelis served with a rich, brown mushroom sauce.
Boneless pork chops work best with pork schnitzel.They're easy to work into thin chops, they're tender when pan seared (since they don't require a slow cooking method like other tougher cuts of pork), and they're the perfect size.
Ingredients
This is a quick rundown of the ingredients you'll need for a Pork Chop Schnitzel recipe. As always, specific measurements and full cooking instructions are included in the printable recipe box at the bottom of the post.
- Boneless Pork Chops:Place each cutlet between two pieces of plastic wrap and use a meat tenderizer or rolling pin to pound the cutlets to ¼ inch thickness.
- All Purpose Flour:helps the egg stick to the meat.
- Owner:help the breading stick to the meat.
- Panko Brotkrumen:crispier than regular breadcrumbs, panko is the top choice in this recipe.
- vegetable oil:for roasting pork. You can replace it with other neutral oils that also have a high smoke point, such as B. rapeseed oil.
- Butter:to fry the mushrooms.
- Mushrooms:for the sauce. I use pre-sliced baby bella mushrooms for convenience, but white button mushrooms are a great option too.
- Brown sauce mix:This is the quick and easy shortcut Mom uses - a packet of McCormick Sauce Mix.
- Cold water and white wine:for the sauce. If you don't like cooking with alcohol, simply leave out the wine.
- sour cream:gives the sauce a touch of spicy creaminess.
How to make pork schnitzel in a skillet
This easy pork schnitzel recipe takes about 30 minutes from start to finish, making it a perfect family-friendly weeknight dinner.
- seasonthe pounded pork with salt and pepper.
- DredgeBread the pork in flour, egg and breadcrumbs.
- roast meatFry the pork in hot oil until golden brown, about 3 minutes per side. Season again with some salt and pepper. Put on a plate.
- searbutter mushrooms until tender, about 5-7 minutes.
- whisktogether the sauce mixture, cold water and wine.
- PourPour the sauce mixture into the pan with the mushrooms.
- Bringbring to a boil, then cook 1 more minute.
- stirPour into the sour cream and serve over pork.
What to serve with pork schnitzel
Here are some easy and tasty ideas for your pork cutlet sides:
- Mashed potatoes with sour cream and chives
- rice orrice pilaf
- pasta
- Dutch oven bread without kneadingorFrench baguette
- Rosemary fried potatoes
- German potato salad
- Sauteed AsparagusorRoasted Asparagus
- roasted broccoli
- Roasted Cauliflower with Parmesan
- Southern style green beans
- Green salad with red wine vinaigrette,Caesar SalatorHouse salad with candied pecans
- Cucumber-Dill Salad
- baked apples
- Sauerkraut
Which wine goes with the pork schnitzel?
Since there is white wine in the sauce, you can serve this pork schnitzel with the leftovers from cooking. Classic German and Austrian white wines likeGrüner Veltliner, Riesling and Gewürztraminerare good picks for this meal; However, drink what you love!Chardonnay, Sauvignon Blanc oder Pinot Grigioeverything would be ok.
storage
Roasted pork tastes best when it's fresh and crispy. become leftoversStore in the fridge for 2 to 3 days; However, the breading does not get as crispy when reheated. You can also freeze the schnitzel for up to 3 months. You don't need to thaw the meat before reheating.
How to warm up
Preheat your oven400 °F. Meanwhile, place the pork on a wire rack over a baking sheet. Next, heat the pork until the breading is hot to the touch and very crispy10 minutes at room temperatureSchnitzel or something20 minutes for frozenSchnitzel (turn halfway).
recipe variations
- Pork fillet escalope:If you'd rather use pork tenderloin instead of chops, start with a 1 pound. Filet. Cut the fillet crosswise into 6 pieces. Beat each piece to ¼ inch thickness and use as directed in the recipe.
- Chicken schnitzel:substitute with thinly battered chicken breast instead of pork.
- Cooking just for two?Cut the ingredients in half; The rest of the instructions remain the same.
- Adjust the seasoning.Use herbs you like both on the pork and in the sauce, like parsley, chives, or rosemary. Garlic powder or garlic salt is also a nice addition.
- Omit the mushroom sauceif it's not your preference. The chops are still delicious on their own!
- Pork Schnitzel Sandwich:Skip the gravy and serve the roast pork on a toasted bun with lettuce, tomato, mayonnaise and pickles!
Tips for the best pork schnitzel recipe
- Give the breaded chicken time to rest (dry)for a few minutes while the oil heats up. As a result, the breading sticks to the meat when frying.
- Prepare the pork in portionsso you don't overfill the pan. If the pan is too full, you lower the temperature of the oil and risk steaming the cutlet rather than preserving the golden brown, crispy exterior.
- Set the temperature of your oilso that the pork browns evenly in about 3-4 minutes until golden brown. If the breading is getting too dark too quickly or the pan is smoking, turn the heat down.
- Never cover your warm schnitzel with foil.This will trap steam and moisture, making your pork mushy. If you want to keep the schnitzel warm while you finish the sauce, place it on a wire rack on a baking sheet in a 200°F oven instead.
- If you roast many batches of pork, you may need to change the oil if the first batch of oil gets too dark and dirty.
More pork chop recipes to try
- Barbecue grilled pork chops
- Smothered pork chops and gravy
- Garlic and Rosemary Pork Chop Brine
- Country pork chop and rice casserole
- Oven fried breaded pork chops
- Crock Pot Ranch Pork Chops
pork cutlet
5out of2Voices
Preparation:15 Protocol
Cook:15 Protocol
In total:30 Protocol
portions4 People
calories541 kcal
Mom's Pork Cutlet with an Easy Mushroom Gravy is a perfect 30 minute weeknight dinner!
Ingredients
- 1 – 1 ½ Lb. Boneless pork chops, pound to ¼ inch thickness
- ½ Taxes all purpose flour
- 2 Eggs, lightly beaten
- 2 Bags Panko Brotkrumen
- ½ Taxes vegetable oil
- 2 tablespoon Salted butter
- 8 ounces sliced fresh mushrooms
- 1 (0.87 ounces) packet of brown sauce mix (I useMarke McCormick)
- 1 Taxes calledWater
- 2 tablespoon White wine
- 2 tablespoon sour cream, at room temperature
- Garnish: chopped fresh parsley; lemon slices
instructions
Place flour in one flat plate, eggs in a second flat plate, and panko breadcrumbs in a third flat plate.
Season the pork on both sides with salt and pepper.
Working with one piece of pork at a time, dip the meat in the flour and shake off the excess flour. Dip the eggs in and shake again to remove excess egg. Finally, bread in breadcrumbs. Repeat with the remaining pork.
Heat oil in a pan over medium heat. Working in batches so you don't overcrowd the pan, sear the breaded pork in the pan until browned and no longer pink, about 3 minutes per side. If the breading is browning too quickly or the pan starts to smoke, reduce the heat. Place browned pork on a plate lined with kitchen paper. While still warm, season the pork with additional salt and pepper to taste.
Wipe out the pan. Melt butter in pan over medium heat. Add the mushrooms to the pan and cook until tender, about 5-7 minutes.
In a small bowl, whisk together the sauce mixture, cold water, and wine. Add the sauce mixture to the pan with the mushrooms; bring to a boil over medium heat. Reduce heat and cook for another minute, stirring constantly. Remove from the stove; Stir in the sour cream.
Serve the pork with mushroom sauce, fresh parsley and lemon wedges.
Remarks
- Give the breaded chicken time to rest (dry)for a few minutes while the oil heats up. As a result, the breading sticks to the meat when frying.
- Prepare the pork in portionsso you don't overfill the pan. If the pan is too full, you lower the temperature of the oil and risk steaming the cutlet rather than preserving the golden brown, crispy exterior.
- Set the temperature of your oilso that the pork browns evenly in about 3-4 minutes until golden brown. If the breading is getting too dark too quickly or the pan is smoking, turn the heat down.
- Never cover your warm schnitzel with foil.This will trap steam and moisture, making your pork mushy. If you want to keep the schnitzel warm while you finish the sauce, place it on a wire rack on a baking sheet in a 200°F oven instead.
- If you roast many batches of pork, you may need to change the oil if the first batch of oil gets too dark and dirty.
Nourishment
Portion:1/4 of the recipeCalories:541kcalCarbohydrates:28GProtein:33GFett:33GSaturated Fatty Acids:19GPolyunsaturated fat:2GMonounsaturated fatty acids:8GTrans fats:1GCholesterol:176mgSodium:565mgPotassium:702mgPhases:2GZucker:4GVitamin A:336IEVitamin C:1mgCalcium:75mgEisen:3mg
Keyword:german pork schnitzel, Jägerschnitzel, pork schnitzel
Course:Dinner
Kitchen:American, European
Author:Blair Lonergan
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FAQs
What is Jägerschnitzel made of? ›
Jägerschnitzel (German for 'hunter's cutlet', in French escalope chasseur) is a German dish made of a roast veal or pork cutlet with a sauce made of mushrooms and tomatoes or cream. In regional cuisine the dish can also be a schnitzel made of breaded, roasted jagdwurst with tomato sauce and noodles.
What is the difference between Jaeger schnitzel and Wiener Schnitzel? ›Wiener schnitzel is thin veal cutlet (or pork cutlet) dipped in egg, then in bread crumbs and fried in butter. Jager schnitzel is the same thing but with a mushroom gravy on top.
Does Costco have schnitzel? ›It's versatile enough to be paired with a variety of side dishes but can be a bit time-consuming to make from scratch. Now you can enjoy pork schnitzel at home with the Costco Traditional Pork Schnitzel.
Is schnitzel the same as pork tenderloin? ›Sandwich description. The primary differences between a Pork Tenderloin sandwich and a Wiener Schnitzel are that the Pork Tenderloin sandwich is made exclusively using pork loin and it is deep fried instead of pan fried. The Pork Tenderloin sandwich is also usually served on a bun.
What is schnitzel called in America? ›schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak.
Is schnitzel just fried meat? ›What Is Schnitzel Made From? In its most basic form, schnitzel is a slice of meat, often pounded until fairly thin, then breaded and fried.
What is traditionally served with schnitzel? ›Schnitzel is often served with a starch, like Spätzle (German dumpling), French fries, or German potato salad. A green salad or green beans also make a nice addition to round out the meal and add light complement.
What does schnitzel mean in Germany? ›In Germany, the term Schnitzel means cutlets in general, not just breaded, fried ones. Schnitzel Wiener Art ('Viennese style schnitzel') is a pounded, breaded and fried cutlet, more often made of pork than of veal.
What is the meaning of schnitzel in English? ›A cutlet is a small piece of meat which is usually fried or grilled.
Why is it called jägerschnitzel? ›Jagdwurst was sometimes breaded in the same way as schnitzel and was traditionally served with noodles and tomato sauce. This dish received the name jägerschnitzel basically because it was a schnitzel prepared with hunting sausages.
What is schnitzel traditionally made from? ›
What Exactly is Schnitzel? Schnitzel is a dish that uses a very thin boneless cutlet from meat such as veal, pork, beef or chicken. The meat can be breaded and then deep fried or it can also be pan fried and then be used as breading or just be consumed without the bread.
What is real schnitzel made of? ›A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey.
What part of Germany is jägerschnitzel from? ›(East Germany) A dish consisting of a slice of Jagdwurst breaded and fried and served with a tomato sauce.