Pan-Fried Pork Schnitzel with Cream Sauce
Thin, crispy pork cutlets topped with a silky sour cream and mushroom sauce—a classic German comfort dish ready in under 25 minutes. Golden, tender, and deeply satisfying.
- Total time
- 24 min
- Servings
- 2
- Calories
- 524
- Protein
- 42g
Ingredients
- 2 cutlets (about 5 oz each) pork cutlets, boneless
- ¼ cup all-purpose flour
- 1 large egg
- 6 oz mushrooms, fresh
- ½ cup sour cream
- ¼ cup beef broth
Instructions
- 1
Place one pork cutlet between two sheets of plastic wrap on a cutting board. Using a meat mallet or the bottom of a heavy skillet, pound the cutlet firmly and evenly until it is about 1/4 inch thick, then repeat with the second cutlet.
- 2
Pour the flour into a small shallow bowl. Crack the egg into a second small shallow bowl and whisk it with a fork until the white and yolk are completely blended.
- 3
Wipe the mushrooms clean with a damp paper towel, then place each mushroom cap stem-side down on the cutting board and slice straight down through the cap and stem into 1/8-inch-thick slices.
- 4
Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 5
Coat one pork cutlet on both sides by pressing it into the flour, then dipping it into the beaten egg, then laying it back in the flour and pressing gently so both sides are evenly covered.
- 6
Carefully lay the floured cutlet into the hot oil; you should hear a loud, steady sizzle. Cook for 3 minutes without moving it.
- 7
Flip the cutlet with a thin metal spatula and cook the other side for 2 more minutes until the surface is golden brown, like the color of warm honey.
- 8
Transfer the cooked cutlet to a clean plate, then coat and fry the second cutlet the same way—flour, egg, flour, then 3 minutes per side in the hot oil.
- 9
Reduce the heat to medium, add the sliced mushrooms to the same skillet, and stir them gently once every 30 seconds until they release their liquid and the liquid evaporates, about 5 minutes.
- 10
Pour in the 1/4 cup of beef broth and use a wooden spoon to scrape up any stuck-on brown bits from the bottom of the pan, stirring gently for 30 seconds.
- 11
Remove the skillet from heat and stir in the 1/2 cup of sour cream until no white streaks remain and the sauce looks smooth and pale tan.
- 12
Taste the sauce and sprinkle in a small pinch of salt and a few grinds of pepper, then stir gently to combine.
- 13
Place one pork cutlet in the center of each of two plates, then spoon the mushroom cream sauce evenly over the top.
Tools you’ll need
- meat mallet or heavy skillet
- plastic wrap
- cutting board
- two small shallow bowls
- fork
- 12-inch skillet
- paper towels
- chef's knife
- thin metal spatula
- wooden spoon
- measuring cups
- clean plate
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