Pork Schnitzel with Mushroom Gravy

    Pork Schnitzel with Mushroom Gravy

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    This crumbed schnitzel is covered in a mushroom gravy then served over a bed of egg noodles for a complete meal.

    Serves: 8 

    • 1 kg boneless pork chops
    • 3 tablespoons oil, for frying
    • 2 eggs, beaten
    • 1/2 cup bread crumbs
    • 3 (35g) packets dry gravy mix
    • 450g fresh mushrooms, coarsely diced
    • 1 (500g) packet dry egg noodles

    Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

    1. Pound out pork and cut in half.
    2. Heat oil in a large frying pan over medium heat. Dip pork in egg then bread crumbs and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate. Prepare gravy mix according to packet directions. Stir in mushrooms and cook with gravy.
    3. Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the egg noodles and cook until al dente, about 8 to 10 minutes; drain.
    4. Serve pork over noodles and smother with gravy.

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