Super Crispy Pork Schnitzel with Mushroom Gravy – battered, tender pork, fried until golden-brown and topped with a creamy mushroom gravy.
I understand my father in-law makes an incredible schnitzel. I have yet to try it, but there’s a sincere adoration from the other members of the family who have tasted this delectable dish. (Perhaps I’ll get to try it the next time we come for a visit…*wink, wink, nudge, nudge*).
Serve with Homemade Spaetzle in Brown Butter
My husband grew up in Germany . In fact being a part of the U.S. military, his parents are still there. Each Christmas we fly into Frankfurt and almost immediately begin our drive to Italy for a week of skiing. We stop overnight in southern Germany, just before crossing into Austria and then finally into Italy. While we’re there, I make certain to order a pork schnitzel. Battered, tender pork, fried until golden-brown with a squeeze of lemon on top – to die for! Throw a good German beer in there, and I’m in heaven. 
In some areas you may see schnitzel served with pommes frites (fries), however I prefer it to be served with spaetzle – little egg dumplings tossed with butter. This is most certainly not a low- calorie dish. But it’s good… damn good. And it’s worth it! 
- Schnitzel
- 4 boneless pork loin chops, trimmed of fat
- 1 tablespoon Kosher salt
- ¼ teaspoon black pepper
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1½ cups panko
- vegetable oil for cooking
- Mushroom Gravy
- 2 tablespoons unsalted butter
- ½ yellow onion, sliced
- 8 ounces button mushrooms, sliced
- 2 tablespoons all-purpose flour
- ¼ cup white wine
- ½ cup chicken stock
- ½ cup heavy cream
- kosher salt
- freshly ground black pepper
- To Serve
- 1 lemon, quartered
- parsley for garnish, optional
- Pound the pork loin chops to ¼ inch thick.
- Prepare 3 large plates - place the flour, salt, and pepper in the first plate, the eggs in the second, and panko in the third. First, dredge both sides of the pork in the flour and shake off the excess. Second, dip the floured pork into the egg, coating both sides. Third, repeat the process of dredging the pork in flour and dipping it in egg. Then lay the pork on the panko. Pile the panko on top of the pork loin, pressing the bread crumbs into the chop. Repeat the process with the rest of the pork.
- Fill a cast iron pan or other heavy-bottomed pan with vegetable oil to a height of a ¼ inch. Attach a thermometer to the side of the skillet. Heat the oil to 350 degrees F. While the oil is heating, prepare a cooling rack or a plate lined with several paper towels to drain the cooked schnitzel.
- When the oil has reached 350 degrees F, carefully slide the breaded pork chops into the skillet. Work in batches, depending on the size of your pan. (Keep in mind, the more you add to the pan at once, the more the temperature will initially drop).
- Regulate the heat to maintain the appropriate temperature. Cook for 2 minutes on each side, until golden brown. Transfer to the wire rack or paper-lined plate.
- To make the mushroom gravy, melt the butter in a saute pan. Add the onions and saute until softened, approximately 3 minutes. Add the mushrooms and saute for 2 minutes. Add the flour and stir frequently for 2 minutes, until lightly-brown. Stir in the wine and reduce by ⅓. Then stir in the chicken stock and cream. Simmer until thickened, about 5 minutes. Season with salt and pepper to taste.
- Serve the pork schnitzel with the mushroom gravy, a wedge of lemon, and garnish with parsley. Enjoy!
I love making this dish for my hubby. He calls it restaurant quality and definitely an upgrade to.my regular cooking. I do add a bit of beef bullion to add more flavor. Thanks!!
I made it as per the recipe, except that I made more gravy and added a bunch of frozen peas to the gravy. Very good!
Hello been cooking for 70 years have eaten schnitzel and made it over the years, was surprised to see that review from Nagi of Australia a notable Cahef and blogger ,,this recipe is a great one and a old Friend James Jimmy to his friends ,Beard would have loved ,,,but I m nowt sure why every one places their fried food on paper ,yes I know it absorbs da grease however ,,place the food on a wire rack over a paper towel ,we of old used brown paper bag, on a plate no grease bottom on surface ,and you can pat the oil on top with a paper towel ,,,and when putting a leftover piece for a midnight snack sandwich cold os course ,place in fridge covered loose with paper towel not saran will stay basically crisp whit bread mayo mustard spinach leaf. yummmyyyyy
This was just amazing. I could have eaten it without the gravy and it would have been great! I liked the addition of lemon to it!
Hi Randi! I’m so glad you enjoyed it! And thank you so much for letting me know – truly, it makes my day 🙂 Hope you have a great weekend!
How much Flour in the gravy? Am I missing the measurement?
Hi there! Thanks for the question! It’s listed in the ingredients as ‘all-purpose flour’ – 2 tablespoons. Please let me know if you have any other questions 🙂
I am so excited to try this. My dad’s favorite dish was wiener schnitzel. Now I can just switch it out for pork!
Yes! Give it a try, it’s quick and easy to make – perfect for a weekday dinner.
I love that you prioritise schnitzel on your travels to Germany!! I haven’t been to Germany but I’ve been to Austria and I dare say their schnitzels are pretty darn good!
You are seriously such a great cook. You really know your stuff, even the temperature of the oil for frying to make perfect schnitzels!! Plus I love your taste in food. Every single recipe you share I love, love, love and I am not just saying that!
I think every trip should be prioritized by food! 🙂
Thank you so much for your kind words, Nagi! I can easily say the same about you – RecipeTin Eats is such an incredible and inspirational food blog! It’s no small feat to create amazing dishes every single day!
That looks super yummy, I bet it’ll work really well in an airfryer, will try your recipe next time. I always thought they resemble katsu or chicken parma (if were in chicken meat). Have a nice day!
I’ve never used an airfryer before, though I would imagine it would certainly keep the dish lighter! Let me know how it turns out, I’d really be interested to know!