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Pork Loin Schnitzel with Creamy Garlic Mushroom Sauce

The pork schnitzel is delicious in itself, but once you add the garlic mushroom sauce, it brings it to the next level of richness and loads of flavour.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Germany
Servings: 4
Calories: 725kcal
Author: Rose

Equipment

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.

Nutrition

Calories: 725kcal | Carbohydrates: 49g | Protein: 40g | Fat: 38g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 892mg | Potassium: 914mg | Fiber: 2g | Sugar: 4g | Vitamin A: 958IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 4mg