Topped with a decadent mushroom cream sauce, this tender and crispy schnitzel is hearty and flavorful. The smooth sauce perfectly contrasts the pork’s crunchy exterior while adding a bit of kick with the distinct flavors of Dijon and cayenne.
Level
Intermediate
Prep Time
15 minutes
Cook Time
45 minutes
Serves
4
Cook it With Our
Directions
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Add mushrooms and cook for 7-10 minutes. Remove to a paper towel-lined plate.
- Melt remaining butter and stir in 2 tablespoons AP flour.
- Add Worcestershire, sherry, sour cream, Dijon, and ¼ teaspoon cayenne, and bring to a simmer, stirring constantly, then slowly stir in heavy cream. Once thickened, remove from heat and fold in mushrooms. Set aside to top schnitzel.
- Pound pork loin to ¼-inch thickness between sheets of plastic wrap. Season with salt and pepper.
- Combine 1 cup AP flour, 1 teaspoon salt, and ¼ teaspoon cayenne to make flour mixture.
- Add flour mixture, egg wash, and breadcrumbs to three separate bowls.
- Add vegetable oil to 10.25 inch skillet, and preheat over medium for 5 minutes.
- While oil is heating, dredge pork in flour mixture, dip in egg wash, and cover in breadcrumbs, shaking off excess coating after each step.
- With an instant-read thermometer, check that your oil is between 300 and 325 degrees Fahrenheit.
- Working in batches, fry pork until golden brown, about 2-3 minutes per side, and remove to a paper towel-lined plate.
- Serve schnitzel with a generous spoonful of mushroom cream sauce, and garnish with lemon wedges and parsley.
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