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Pork Schnitzel with Mushroom Gravy

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 1 hr
Category: Dinner Entrees Sub Category: Pork Entrees

what you need
  • 6 boneless thin sliced pork loins
  • 2 eggs
  • 1 tsp. paprika
  • 1 cup flour
  • 2 lemons, zested
  • 2 cups plain bread crumbs
  • 2 tsp. salt
  • 1 tsp. pepper
  • 6 Tbsp. extra virgin olive oil, divided
  • 3 Tbsp. butter, unsalted, divided
  • 1 Knorr chicken bouillon cube
  • 1 cup fresh mushrooms, sliced
  • 1/2 cup white wine (one you would drink from a glass)
  • 2 cups hot water
  • 1 package pork gravy mix
make it
Tenderize pork chops with a meat mallet. Lightly beat 2 eggs. Add paprika to flour and place in a shallow dish. Zest lemons into bread crumbs. Set lemons aside for later. Add salt and pepper to bread crumbs.

Preheat skillet (preferably either heavy bottomed stainless steel or iron skillet). Bread chops by first coating with flour, then dipping in the egg mixture, then into the bread crumb mixture. Add 3 Tbsp. olive oil and 1 Tbsp. butter to skillet. Add 3 breaded chops and cook on each side over medium heat for about 6 to 8 minutes on each side. (Depending on thickness). Remove chops to a heated platter and cover to keep warm. Repeat process for last 3 chops.

Add last Tbsp. butter and the bouillon cube to skillet and saute sliced mushrooms until tender. Remove mushrooms to a bowl and set aside.

Deglaze skillet with white wine and allow to reduce by half. Add 2 cups hot water and whisk in gravy mix. Return mushrooms to skillet and cook over medium heat until slightly thickened.
*Serve with buttered parsleyed egg noodles and lemon wedges.

*Do not use a wine that you would not drink because as the sauce reduces, the flavor of the wine will intensify. You may omit the wine if you wish. If you omit the wine, try stirring in 2 Tbsp. sour cream right before serving.

*Any mushroom you like will work fine. Button mushrooms work really well. However, portabella's are a little too "beefy" to work well in this sauce.


*Try replacing the pork loin with veal scaloppini. Excellent!!

*Another variation of the sauce is to replace the mushrooms with sliced red, yellow and green bell peppers.

*This recipe was given to me by my best friend from Bamburg, Germany.
Average Rating  (5)
Rated  by Kaysha04 on 8/1/2008 Simple Schnitzel & a family favorite!!
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