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A hearty plate of hunter's schnitzel with creamy mushroom gravy just feels like pure comfort. Frying up these golden cutlets with a rich, smooth sauce always puts me in a good mood. It’s quick and tastes like something you’d order out. After a long, chilly walk, this meal totally hits the spot for me.
This has been a family favorite of ours since I was a kid. I still love making it when we have folks over. The smell alone always takes me back to those big, loud Sunday lunches.
Ingredients
- Pork cutlets: choose evenly sliced pieces for extra tender bites
- Breadcrumbs: coat cutlets for a super crispy crust use panko for an extra crunch
- Flour: helps breading stick to moist cutlets holds your coating together
- Eggs: make the breading stick use fresh eggs for best results
- Salt and pepper: gives base flavor grind fresh if you can
- Vegetable oil: great for frying until golden use sunflower or canola because they handle heat well
- Mushrooms: main flavor for the sauce fresh brown mushrooms have the most punch
- Bacon: brings smoky goodness to the sauce totally optional but tasty
- Onion and garlic: make the dish super savory smaller onions work best
- Butter: makes the sauce extra smooth always pick real butter
- White wine: gives a nice lift to the sauce you can swap with broth if you prefer
- Beef broth: gives a deep taste go with homemade or high-quality broth if you can
- Fresh parsley: adds fresh color at the end flat-leaf tastes the best
Step-by-step guide
- Finish with parsley:
- Scoop cutlets onto warm plates top them with mushroom sauce then sprinkle on chopped parsley fresh potatoes or cucumber salad work great on the side
- Thicken the sauce:
- Dust some flour over your cooked mushrooms and stir it in splash in white wine if you feel like it stir more pour in your beef broth slow cook for about five minutes until creamy don’t forget salt and pepper at the end
- Cook the sauce:
- Melt butter in a pan toss in onions bacon and garlic cook until onions turn see-through add mushrooms and turn up the heat fry to get them golden and let any liquid well off
- Fry the cutlets:
- Pour oil into a big pan heat on medium check if bubbles form on a wooden spoon cook a few cutlets at a time two to three minutes each side till crunchy and brown let them rest on paper towel
- Breading time:
- Set up three shallow dishes flour in the first eggs beaten in the second breadcrumbs in the third season your pork with salt and pepper press in flour dip in egg coat with crumbs and gently press them on
- Pound the meat:
- Lay each pork cutlet between some plastic wrap use a meat mallet and gently pound till it’s just half a centimeter thin that keeps it nice and soft
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Good to know
- You’ll get lots of protein from this meal
- You can prep your sauce ahead to save time
- Leftover cutlets taste just as awesome the next day
Fresh flat-leaf parsley is my go-to because it adds a blast of freshness. My grandpa used to cover his plate in it and always swore everything tasted better that way—I honestly agree!
Storing leftovers
Keep your pork and gravy in the fridge for two days just cover it up to stay fresh. The breading will crisp up in the oven when you reheat it next day. Freeze the mushroom sauce in a jar, and heat it gently when you’re ready for a second round—still tastes just as rich even after freezing.
Swap ingredients
If you want a lighter take, use chicken or veal—they work great sliced thin and breaded the same. No white wine? Just pour in more broth, veggie broth is great too. For a veggie-friendly version, bread some celery root pieces like schnitzel—the method’s the same as with meat!
How to serve it
People usually go for pan-fried potatoes, boiled potatoes, or spätzle for sides. A crunchy salad with cucumbers or tomatoes brings some zing to your plate. If you want to go extra hearty, red cabbage or sautéed mushrooms work well too.
A bit of history
This dish started as a rustic dinner for hunters coming home, which is why it’s got such a warm vibe. The name comes from that lovely mushroom sauce. Even though I never hunted, this meal always reminds me of cozy Sundays with the whole family together.
Frequently Asked Questions
- → How do you get pork that melts in your mouth?
Give your meat a good smack until it's about 0.6 cm thick. That way it cooks fast and stays super delicate.
- → Can I swap out the pork for something else?
For sure! Use chicken or veal if you want—either one goes great with the mushroom gravy.
- → Any tricks for the crispiest coating?
Don’t wait too long. As soon as you bread them, drop your cutlets right into hot oil. And don’t crowd the pan.
- → What can I use if I’m skipping the wine?
Just pour in extra beef broth instead, and your sauce will still taste bold and delicious.
- → Top side dish ideas?
Go with roasted potatoes, fries, or something fresh like salad. Spätzle’s awesome too if you want something classic.