E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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. Level Intermediate Prep Time 15 minutes Cook Time 45 minutes Serves 4 Cook it With Our 10 Inch Chef Collection Skillet Ingredients 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 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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. Level Intermediate Prep Time 15 minutes Cook Time 45 minutes Serves 4 Cook it With Our 10 Inch Chef Collection Skillet Ingredients 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 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
