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Pork Schnitzel with Mushroom Gravy

Lodge Cast Iron | December 27, 2021

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.

Prep Time
15 minutes
Cook Time
45 minutes
Pork Schnitzel with Mushroom Gravy


  • 4 tablespoons butter, divided
  • 4 ounces cremini mushrooms, sliced
  • 1 teaspoon Worcestershire sauce
  • ¼ cup sherry
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon cayenne pepper
  • ½ cup heavy cream
  • 4 pork loin chops, pounded thin (about ¼ inch)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup AP flour, plus 2 tablespoons
  • ¼ teaspoon cayenne pepper
  • 2 eggs, beaten for egg wash
  • 2 cups breadcrumbs
  • 1 cup vegetable oil
  • salt and pepper
  • 1 lemon, cut into wedges
  • parsley, chopped


  1. 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.  
  2. Melt remaining butter and stir in 2 tablespoons AP flour.
  3. 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.   
  4. Pound pork loin to ¼-inch thickness between sheets of plastic wrap. Season with salt and pepper.
  5. Combine 1 cup AP flour, 1 teaspoon salt, and ¼ teaspoon cayenne to make flour mixture. 
  6. Add flour mixture, egg wash, and breadcrumbs to three separate bowls. 
  7. Add vegetable oil to 10.25 inch skillet, and preheat over medium for 5 minutes.  
  8. While oil is heating, dredge pork in flour mixture, dip in egg wash, and cover in breadcrumbs, shaking off excess coating after each step.
  9. With an instant-read thermometer, check that your oil is between 300 and 325 degrees Fahrenheit. 
  10. Working in batches, fry pork until golden brown, about 2-3 minutes per side, and remove to a paper towel-lined plate. 
  11. Serve schnitzel with a generous spoonful of mushroom cream sauce, and garnish with lemon wedges and parsley.
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Contributed By: Lodge Cast Iron

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