Woodcutter's Schnitzel
A crispy breaded cutlet smothered in a creamy mushroom sauce, served with sautéed spinach, corn, carrots, and a potato dumpling. A hearty, comforting dinner that's surprisingly easy to pull together.
- Total time
- 40 min
- Servings
- 4
- Calories
- 650
- Protein
- 35g
Ingredients
- 4 piece pork cutlets
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 8 ounce mushrooms
- 1 cup heavy cream
- 5 ounce baby spinach
- 4 piece potato dumplings
Instructions
- 1
Pound the 4 pork cutlets to 1/4-inch thickness. Set up three shallow dishes: 0.5 cup flour, 2 beaten eggs, and 1 cup breadcrumbs.
- 2
Dredge each cutlet in flour, then egg, then breadcrumbs, pressing gently to adhere. Set aside on a plate.
- 3
Heat 2 tbsp oil in a large skillet over medium-high. Cook the cutlets in batches until golden brown and cooked through, about 3 minutes per side. Transfer to a plate.
- 4
In the same skillet, add 1 tbsp butter and the 8 oz sliced mushrooms. Sauté until browned and tender, about 5 minutes.
- 5
Pour in 1 cup heavy cream and simmer until slightly thickened, about 3 minutes. Season with salt and pepper.
- 6
In another skillet, heat 1 tbsp oil over medium. Add the 5 oz spinach and cook until wilted, about 2 minutes. Season with salt.
- 7
Warm the 4 potato dumplings according to package directions. Serve the schnitzel topped with mushroom sauce, alongside spinach, dumplings, and your choice of corn and carrots.
Tools you’ll need
- Meat mallet
- Large skillet
- Second skillet
- Shallow dishes
- Tongs
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