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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