Paired with a Hefeweizen
I feel like pork schnitzel was only ever that dish that I ordered at restaurants, and the one problem that I always had with it was that it was always terribly under seasoned. Which is strange because I feel like most restaurants tend to overseason. I don’t know if it was because these chefs just assumed it was salty because of the pork or what. Either way, it was always so bland. It was because of this that I started making it at home.
It doesn’t get much easier than this pork schnitzel recipe and this is my favorite way to serve it: on a bed of mashed potatoes with mushroom stout gravy. It’s also great on buttered egg noodles, but I always thought that mashed potatoes was a tad more comforting.
What sets this pork schnitzel recipe apart from the rest is the gravy. Oh yes, I’m sure you’ve had your fair share of schnitzels topped with mushroom gravy, but I think that the stout beer really sends it over the edge in flavor. It gives a subtle bitterness without completely taking away from the flavor of the rest of the dish. It’s the perfect addition!
I hope you guys enjoy this recipe. Even though I cooked with a stout, I love schnitzel with a good hefeweizen. It’s one of my favorite beer pairings. Have a wonderful day, everyone! xoxo
20 minPrep Time
50 minCook Time
1 hr, 10 Total Time
- 1/4 cup unsalted butter
- 12 ounces sliced mushrooms
- 1/4 cup finely diced onion
- 2 tablespoons finely minced garlic
- 1/4 cup all-purpose flour
- 1 cup stout beer
- 2 cups beef broth (more as needed)
- 1/4 cup heavy cream
- salt and black pepper
- 6 large Yukon gold potatoes, chopped into 1-inch pieces
- 2 tablespoons unsalted butter
- 2 tablespoons milk
- 4 boneless pork chops, each sliced in half lengthwise (having a total of 8)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 large beaten eggs
- 1 1/2 cups panko bread crumbs
- canola oil or vegetable oil
- chopped fresh parsley (garnish)
- Melt the butter in a large nonstick skillet over medium heat. Add the mushrooms and onion. Cook for about 5 minutes or until the mushrooms have released their liquid and the veggies are tender. Add the garlic and cook for an additional minute. Stir in the flour and cook for 2 minutes or until golden brown. Whisk in the beer and cook for 4-5 minutes or until the beer has reduced by about half. Whisk in the beef broth and bring to a light boil. Reduce the heat to medium low and cook until thickened and flavorful, about 10 minutes. Season to taste with salt and black pepper and then stir in the heavy cream. Keep warm until you prepare the other parts of the dish.
- NOTE: If you find that the gravy is too thin, mix a teaspoon of cornstarch with some cold water and whisk into the gravy and thicken that way.
- Add the potatoes to a medium pot and fill with water just so that the potatoes are covered. Sprinkle with salt and then bring to a boil over medium-high heat. Continue to boil until the potatoes are tender. Drain and transfer to a bowl. To the bowl, also add the butter and milk. Mix with a handheld electric mixer until mixed to your liking. Season to taste with salt and black pepper. Cover and set aside until you are ready to serve.
- To one shallow dish, whisk together the flour, garlic powder, onion powder, salt, and black pepper. To a second shallow dish, add the eggs. To a third shallow dish, add the panko bread crumbs
- To a large nonstick skillet, add just enough oil so that it covers the bottom. Heat to a temperature of about 350 degrees F over medium-high heat. Use a thermometer if needed. Working in batches, take each pork chop and dredge it in the flour, transfer it to the egg, and then transfer it to the panko bread crumbs. Place in the hot oil. I worked in batches of 4. Cook for about 5 minutes on each side or until brown on each side. Transfer the pork to a plate that has been lined with a paper towel.
- When you have fried all of your pork, place each one on a bed of mashed potatoes. Top with mushroom stout gravy and sprinkle with fresh parsley. Enjoy immediately!