Schnitzel with Mushroom Cream Sauce
A crispy breaded cutlet smothered in a rich mushroom cream sauce, served with onion rings and coleslaw. This quick version gets dinner on the table in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 2 whole pork cutlets
- ½ cup all-purpose flour
- 1 whole egg
- 1 cup breadcrumbs
- 8 oz mushrooms
- ½ cup heavy cream
Instructions
- 1
Pound the 2 pork cutlets to 1/4 inch thickness. Set up three shallow dishes: 0.5 cup flour, 1 beaten egg, and 1 cup breadcrumbs. Dredge each cutlet in flour, then egg, then breadcrumbs, pressing to coat.
- 2
Heat 2 tbsp oil in a large skillet over medium-high. Fry the breaded cutlets until golden brown and cooked through, about 3 minutes per side. Transfer to a plate and set aside.
- 3
In the same skillet, add 1 tbsp butter and the 8 oz sliced mushrooms. Cook over medium-high, stirring, until mushrooms are browned and tender, about 5 minutes.
- 4
Pour in 0.5 cup heavy cream and 0.25 cup water. Stir, scraping up any browned bits. Simmer until sauce thickens slightly, about 2 minutes. Season with salt and pepper.
- 5
Return the cutlets to the skillet, spooning sauce over them. Serve hot with onion rings and coleslaw on the side.
Tools you’ll need
- meat mallet
- large skillet
- shallow dishes
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