Ingredients with Measurements:
- 4 boneless pork chops, pounded thin
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 lb sliced mushrooms
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp chopped fresh parsley
Special equipment needed:
- Baking sheet
- Frying pan
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the pork chops with salt, black pepper, and paprika.
3. Dredge the pork chops in flour, then dip them in beaten eggs, and coat them in breadcrumbs.
4. Heat the vegetable oil in a frying pan over medium-high heat.
5. Fry the pork chops until golden brown, about 3-4 minutes per side.
6. Transfer the pork chops to a baking sheet and bake for 10-15 minutes, until fully cooked.
7. In the meantime, melt the butter in a saucepan over medium heat.
8. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
9. Add the sliced mushrooms and cook until they release their liquid, about 10 minutes.
10. Pour in the chicken broth and heavy cream and bring to a simmer.
11. Cook until the sauce thickens, about 10-15 minutes.
12. Season the mushroom sauce with salt and black pepper to taste.
13. Serve the baked schnitzel with the mushroom sauce on top.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 750
Fat: 51g
Carbohydrates: 41g
Protein: 31g
Substitutions for ingredients:
- Pork chops can be substituted with chicken breasts or veal cutlets.
- Vegetable oil can be substituted with canola oil or olive oil.
- All-purpose flour can be substituted with gluten-free flour.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add grated Parmesan cheese to the breadcrumb mixture for extra flavor.
- Use different types of mushrooms, such as shiitake or oyster mushrooms.
- Add chopped fresh thyme or rosemary to the mushroom sauce for extra flavor.
Tips and tricks:
- Pound the pork chops thin for even cooking.
- Use a meat thermometer to ensure the pork chops are fully cooked.
- Let the mushroom sauce simmer until it thickens to the desired consistency.
- Garnish with chopped fresh parsley for a pop of color.
Storage instructions:
Leftover baked schnitzel and mushroom sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the baked schnitzel in the oven at 350°F for 10-15 minutes, until heated through. Reheat the mushroom sauce on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the baked schnitzel and mushroom sauce on a large platter with a side of roasted vegetables or mashed potatoes.
Garnishes:
Chopped fresh parsley or chives.
Pairings:
Serve with a crisp green salad or roasted vegetables.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or spaetzle.
Troubleshooting advice:
- If the pork chops are not crispy enough, increase the heat when frying them.
- If the mushroom sauce is too thin, let it simmer for a longer period of time to thicken.
Food safety advice:
- Use a meat thermometer to ensure the pork chops are fully cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Schnitzel is a traditional Austrian dish made with breaded and fried meat. It is typically served with a side of potatoes or a salad. Mushroom sauce is a popular accompaniment to schnitzel in Germany and Austria.
Flavor profiles:
The baked schnitzel is crispy and savory, while the mushroom sauce is creamy and earthy.
Serving suggestions:
Serve the baked schnitzel and mushroom sauce with a side of roasted vegetables or mashed potatoes for a hearty meal.
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Region: German