The Seasoned MomPork Schnitzel
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Ingredients
Serves 4- 8 ounces sliced fresh mushrooms
- Garnish: chopped fresh parsley; lemon wedges
- 1 – 1 ½ lbs. boneless pork chops, (pounded to ¼-inch thickness)
- 2 large eggs, (lightly beaten)
- 1 cup cold water
- 2 tablespoons dry white wine
- 2 tablespoons sour cream, (at room temperature)
- ½ cup all-purpose flour
- 2 cups panko breadcrumbs
- 2 tablespoons salted butter
- Kosher salt and ground black pepper, (to taste)
- ½ cup vegetable oil
- 1 (0.87 ounce) packet brown gravy mix ((I use McCormick brand))
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Steps
- Step 1
Place the flour in a shallow dish. Beat the eggs in a second shallow dish and place the panko breadcrumbs in a third shallow dish. Season the pork with salt and pepper on both sides. Working with one piece of pork at a time, dredge the meat in the flour, shaking off any excess. Dip in the eggs, shaking again to remove any excess. Finally, coat with the breadcrumbs. Repeat with the remaining pork.
- Step 2
Heat the oil in a skillet over medium-high heat. Working in batches so that you don’t overcrowd the pan, fry the breaded pork in the skillet until golden brown and cooked through, about 3 minutes per side. If the breading is browning too quickly, or if the skillet starts to smoke, reduce the heat. Remove the browned pork to a paper towel-lined plate. While it’s still warm, season the pork with additional salt and pepper, to taste.
- Step 3
Wipe out the skillet. Melt the butter in the skillet over medium heat. Add the mushrooms and cook until soft, about 5-7 minutes. In a small bowl, whisk together the gravy mix, cold water, and wine. Add the gravy mixture to the skillet with the mushrooms; bring to a boil over medium heat. Reduce the heat and cook, stirring constantly, for one more minute.
- Step 4
Remove from the heat; whisk in the sour cream.
- Step 5
Serve the pork with the mushroom gravy, fresh parsley, and lemon wedges.
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Place the flour in a shallow dish. Beat the eggs in a second shallow dish and place the panko breadcrumbs in a third shallow dish. Season the pork with salt and pepper on both sides. Working with one piece of pork at a time, dredge the meat in the flour, shaking off any excess. Dip in the eggs, shaking again to remove any excess. Finally, coat with the breadcrumbs. Repeat with the remaining pork.
Source: The Seasoned Mom
