A classic pork schnitzel that is so delicious and tender with a crispy texture and smothered with a creamy garlic mushroom sauce that makes this dish so scrumptious and satisfying!
This traditional pork schnitzel is often deep fried or fried in a small amount of oil long enough to cook the pork. My version of this recipe is cooking the pork schnitzel in the oven and the results are such a tender schnitzel with a crispy coating.
This classic dish can be breaded ahead of time and set it in the refrigerator until you are ready to cook it. The mushroom sauce takes no time to make and while the schnitzel is cooking, you can make the sauce and both are ready at the same time.
INGREDIENTS
Pork Schnitzel:
- boneless pork loin chops: much easier choice when it comes to cutting butterfly style for the schnitzel
- salt and pepper
- bread crumbs: I used regular bread crumbs, also panko bread crumbs can be added
- flour
- egg
- milk
- extra virgin olive oil
Mushroom Sauce:
- extra virgin olive
- garlic
- white wine or chicken broth: either one will still offer a rich flavour dish
- cremini mushrooms: was my choice for a tasty dish
- heavy cream: offers a creamy consistency in texture
- salt and pepper
- parsley
Helpful Tips:
Try not to over bake the pork loin chops, as they will become dry and tough. Pork doesn’t require long cooking, and for this recipe, 20-30 minutes in the oven is plenty of time for the meat to cook through, keeping in mind the meat was pound down to 1/4 inch thickness.
The traditional Germany and European style was using bread crumbs. Although, you can substitute bread crumbs for panko bread crumbs for a crispier texture.
If you desire not to use white wine, a chicken or vegetable broth can be easily substituted.
Heavy cream is often used for a rich, and creamy texture and if you rather use half and half cream then I would suggest to use 1-2 teaspoons of arrowroot starch or cornstarch to create a thicker sauce.
HOW TO MAKE THIS RECIPE - STARTING WITH THE PORK SCHNITZEL
Slice or butterfly the boneless pork loin chop horizontally and open up the chop. Place in a zip-lock or between plastic wrap and pound the pork chop with a meat mallet until it’s 1/4 inch thickness. Season with salt and pepper.
Follow the breading process by coating the chop with flour, then dip the chop into an egg and milk mixture and lastly lay the chop onto the breadcrumbs and pat firmly so the crumbs adhere to the chop.
Prepare the chop for baking by coating one side with the oil and flip it over and before laying the pork loin chop down, add some oil to the baking dish to avoid the breading from sticking to the pan. Bake at 350F for 20-30 minutes. The pork loin schnitzel should be golden in colour and crispy. Allow to rest for a couple of minutes before serving.
CREAMY GARLIC MUSHROOM SAUCE:
Sauté the garlic and mushrooms. With a slow boil, add the white wine and cook until the wine has reduced. Add the cream and cook until the cream starts to thicken. The sauce should be smooth with a creamy consistency, and yet not too thick. Just a hint, the longer it cooks the thicker it will become. Now it is ready to be enjoyed and served with the pork schnitzel.
Present the pork schnitzel with a large spoonful of the mushroom sauce over the schnitzel. Garnish with chopped parsley. Serve it up with mashed potatoes and a garden salad. Enjoy!
STORING
The pork schnitzel can be stored in the refrigerator in an airtight container for up to 3-4 days. It freezes really well, and often times I make extra and freeze them. It makes a very handy last minute dinner by adding a few vegetables with a salad. These can be stored in the freezer for up to 3 months in an airtight container or freeze type ziplock bag.
The mushroom sauce will keep up to 4 days in the refrigerator in an airtight container.
Pork Loin Schnitzel with Creamy Garlic Mushroom Sauce
Equipment
- baking dish
Ingredients
Pork Schnitzel:
- 4 boneless pork loin chops
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup bread crumbs
- 1 cup all-purpose flour
- 1 egg, beaten
- 3-4 tbsp milk
- 2 tbsp extra virgin olive oil
Mushroom sauce:
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup white wine or chicken broth
- 10 cremini mushrooms, sliced
- 1 cup heavy cream
- salt and pepper, for seasoning
- garnish with chopped parsley
Instructions
- Pork Schnitzel: Lay each pork chop flat on the cutting board, using a sharp knife, bufferfly each chop by cutting each through the chop horizontally. Open the chop and place in a zip-lock bag or between plastic wrap and using a meat mallet, pound the pork chop until it is about ¼ inch thick. Season with salt and pepper.
- Place the order of breading the schnitzel by laying wax paper in an area on the counter for the flour on one side, and bread crumbs of the other. Beat egg and milk in a bowl, and place in the centre of the flour and bread crumbs.
- Start coating each piece with flour, then evenly coat with egg mixture and then bread crumbs. Firmly pat the bread crumbs. Make ahead: by breading the chops and placing them in the refrigerator covered until I am ready to cook them.
- Pre-heat oven to 350°F, and coat a baking dish with olive oil. Lay each pork chop in the baking dish, and coat one side of the pork chop and add more oil and turn the chop over and lay in baking dish.
- Bake the chop for about 20-30 minutes, until golden in colour.
- Mushroom Sauce: In a skillet, heat oil olive over medium-low heat and add garlic. Sauté for about 2 minutes. Add mushroom and cook until mushrooms are cooked.
- Increase heat, add white wine and cook until about half of the wine has reduced. Add the cream and cook until the sauce has thickened. Season with salt and pepper.
- Garnish with chopped parsley.
