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Recipe: Pork Schnitzel With Mushroom Sauce
Recipe Category: Main Course Entree Recipes
Similar Categories: Pork, Schnitzel, Mushroom, Sauce
6 thin, boneless "breakfast" pork chops
1/2 cup flour
Salt and pepper
2 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
1 teaspoon dried rubbed sage
2 tablespoons vegetable oil
12 ounces sliced mushrooms
1 teaspoon minced garlic
1 12-ounce jar roasted chicken gravy
Juice of 1/2 lemon
Flatten each pork chop lightly with a flat meat mallet or heavy skillet
into a uniform thinness. Place the flour on a plate or in a glass baking
dish and season with salt and pepper. Place the eggs in a baking dish or
pie plate. Place the seasoned bread crumbs in another baking dish or
glass pie plate and stir in the sage. Dip a pork chop into the flour,
coating both sides and shaking off excess. Next, dip into the egg,
coating well, then into the seasoned bread crumbs. Place on a plate and
continue until all 6 chops are breaded.
Heat 1 tablespoon of the vegetable oil in a large nonstick skillet over
medium-high heat. When the oil is hot, add 3 of the pork chops and cook
until golden brown, about 2 minutes. Turn and brown on other side,
cooking until done, about 2 minutes more. Remove to a paper towel-lined
plate, add another tablespoon of oil to the skillet and brown remaining
chops, adding them to the plate and setting aside when they are done.
Add the mushrooms and garlic to the hot skillet. Season with salt and
pepper and saute over medium-high heat until the mushrooms are golden,
about 5 minutes. Stir in the chicken gravy and lemon juice and bring to
a boil. Place the pork chops on a platter and top with the sauce.
Makes 6 servings.
Nutrition information per serving: 375 calories, 18 grams fat, 5 grams
saturated fat, 106 milligrams cholesterol, 20 grams protein, 33 grams
carbohydrates, 2 grams fiber, 838 milligrams sodium.
1/2 cup flour
Salt and pepper
2 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
1 teaspoon dried rubbed sage
2 tablespoons vegetable oil
12 ounces sliced mushrooms
1 teaspoon minced garlic
1 12-ounce jar roasted chicken gravy
Juice of 1/2 lemon
Flatten each pork chop lightly with a flat meat mallet or heavy skillet
into a uniform thinness. Place the flour on a plate or in a glass baking
dish and season with salt and pepper. Place the eggs in a baking dish or
pie plate. Place the seasoned bread crumbs in another baking dish or
glass pie plate and stir in the sage. Dip a pork chop into the flour,
coating both sides and shaking off excess. Next, dip into the egg,
coating well, then into the seasoned bread crumbs. Place on a plate and
continue until all 6 chops are breaded.
Heat 1 tablespoon of the vegetable oil in a large nonstick skillet over
medium-high heat. When the oil is hot, add 3 of the pork chops and cook
until golden brown, about 2 minutes. Turn and brown on other side,
cooking until done, about 2 minutes more. Remove to a paper towel-lined
plate, add another tablespoon of oil to the skillet and brown remaining
chops, adding them to the plate and setting aside when they are done.
Add the mushrooms and garlic to the hot skillet. Season with salt and
pepper and saute over medium-high heat until the mushrooms are golden,
about 5 minutes. Stir in the chicken gravy and lemon juice and bring to
a boil. Place the pork chops on a platter and top with the sauce.
Makes 6 servings.
Nutrition information per serving: 375 calories, 18 grams fat, 5 grams
saturated fat, 106 milligrams cholesterol, 20 grams protein, 33 grams
carbohydrates, 2 grams fiber, 838 milligrams sodium.
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