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Schnitzel is a beloved dish that has transcended borders, bringing a taste of comfort and nostalgia to many tables. Originating from Austria, this crispy delight has found its way into the hearts (and stomachs) of food lovers around the world.
This recipe takes a traditional approach but adds a twist with a vibrant herb crust and a luscious mushroom cream sauce, making it a standout dish for any occasion. Perfect for a weeknight dinner or a special gathering, this Crispy Herb-Crusted Schnitzel with Mushroom Cream Sauce will impress your family and friends with its rich flavors and satisfying textures.
Ingredients :
For the Schnitzel:
4 boneless pork chops (about 1 inch thick)
Salt and pepper, to taste
1 cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard
1 cup breadcrumbs (preferably panko for extra crunch)
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Vegetable oil, for frying
For the Mushroom Cream Sauce:
2 tablespoons butter
1 small onion, finely chopped
2 cups mushrooms (such as cremini or button), sliced
2 cloves garlic, minced
1 cup heavy cream
1 teaspoon Dijon mustard
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
Prepare the Pork Chops:
Place the pork chops between two sheets of plastic wrap and pound them to about 1/2 inch thickness using a meat mallet or rolling pin. This tenderizes the meat and ensures even cooking.
Season both sides of each chop generously with salt and pepper.
Set Up Breading Station:
In three shallow bowls, set up your breading station:
The first bowl with flour, seasoned with a pinch of salt and pepper.
The second bowl with beaten eggs mixed with Dijon mustard.
The third bowl with a mixture of breadcrumbs, Parmesan cheese, parsley, thyme, garlic powder, and smoked paprika.
Coat the Pork Chops:
Dredge each pork chop first in the flour, shaking off the excess.
Next, dip it into the egg mixture, allowing any excess to drip off.
Finally, coat it in the breadcrumb mixture, pressing lightly to adhere.
Fry the Schnitzel:
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