Pork Schnitzel with Mushroom Gravy

    Pork Schnitzel with Mushroom Gravy

    (48)
    Be the 1st to save!
    2hours30min


    42 people made this

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

    Ingredients
    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

    Directions
    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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (48)

    Reviews in English (48)

    by
    115

    I have been living in germany the past 17 years...a "schnitzel" is not cut up in pieces... it is 1 whole piece of meat ... mostly pork. you can also use a cicken breast... you pound the meat so its thin. you bread it with flour, egg, breadcrumbs fry it in the pan... and the mushroom sauce is right... it comes on top of the "schnitzel" and you serve mashed potatoes and veggies with it. this here is also a german dish tho.... you call it "geschnetzeltes" which means something like "chopped up" and they serve it with rice instead of noodles. its still a good recipie.... just for somone who really wants to have the "german feeling" will get a wrong impression.....  -  06 Nov 2007  (Review from Allrecipes USA and Canada)

    by
    29

    I've made something very similar, but I do it slightly different. I take the boneless pork and flatten it out with a kitchen mallet. (Or whatever those are called I use the same method for the breading. Instead of the dry mushroom mix, I use golden mushroom soup and add some Riesling to it. I also prefer to use Spaetzle rather than egg noddles, but I have used Egg noddles before and it is still good.  -  16 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    23

    For those that are confused cube does not mean cutting it into cube pieces. "In the culinary arts, the term Cube Steak is used to refer to a cut of meat that has been run through a mechanical tenderizer. The resulting steak is called a cube steak because of the cube-shaped indentations made by the tenderizer. Cube steak can also be made by pounding the steak with a tenderizing mallet to produce the cube-shaped indentations."  -  30 May 2012  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate