Instructions
Step 1: Place the pork or veal cutlets between two sheets of plastic wrap and pound them to about 1/4 inch thickness. Season with salt and pepper.
Step 2: Prepare three shallow bowls—one with flour, one with beaten eggs, and one with breadcrumbs.
Step 3: Dredge each cutlet in flour, then dip in egg, and coat with breadcrumbs, pressing lightly to adhere.
Step 4: Heat oil or clarified butter in a large skillet over medium-high heat. Fry the schnitzels for 3–4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
Step 5: For the gravy, melt butter in a skillet over medium heat. Add chopped onions and sauté until soft, about 3–4 minutes.
Step 6: Add mushrooms and cook until browned, about 6–7 minutes. Stir in flour and cook for 1 minute.
Step 7: Gradually whisk in broth, then add cream and mustard if using. Simmer until thickened, about 5 minutes. Season with salt and pepper to taste.
Step 8: Spoon the mushroom gravy over the schnitzels and garnish with chopped parsley. Serve immediately.
Storage Information
Store leftover schnitzels and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat schnitzels in the oven at 350°F (175°C) to maintain crispiness, and warm the gravy on the stovetop. Not recommended for freezing, as the coating may become soggy.
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