Recipe by Helene
"This is wonderful. Breaded and fried cubed pork with mushrooms and hunter gravy over a bed of noodles. Serve with a salad and a hunk of thick crusty bread."
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boneless pork chops, cubed
oil for frying
plain bread crumbs
3 (1 ounce) packages
dry mushroom gravy mix
fresh mushrooms, coarsely chopped
1 (16 ounce) package
dry egg noodles
I have been living in germany the past 17 years...a "schnitzel" is not cut up in pieces... it is 1 whole piece of meat ... mostly pork. you can also use a cicken breast... you pound the meat so its thin. you bread it with flour, egg, breadcrumbs
fry it in the pan... and the mushroom sauce is right... it comes on top of the "schnitzel" and you serve mashed potatoes and veggies with it. this here is also a german dish tho.... you call it "geschnetzeltes" which means something like "chopped up" and they serve it with rice instead of noodles. its still a good recipie.... just for somone who really wants to have the "german feeling" will get a wrong impression.....
I currently live in Germany and schnitzel is big here. It is better when it's in slices then pounded (like most said), then breaded. Thats the way they make it here and it's always more tender. As long as you season it well, the sauce will turn out well.
I've made something very similar, but I do it slightly different. I take the boneless pork and flatten it out with a kitchen mallet. (Or whatever those are called:) I use the same method for the breading. Instead of the dry mushroom mix, I use golden mushroom soup and add some Riesling to it. I also prefer to use Spaetzle rather than egg noddles, but I have used Egg noddles before and it is still good.
Simple German home cooking. My husband has been wanting this since the 70's. Helene's recipe brought out lots of memories. Easy to play with (veal, pork, beef). We never make it the same way twice. Always comforting and delicious. THANKS!
I currently live in Germany and used this as my guide as I have eaten Schnitzel many times. Schnitzel is made of whole pieces of meat and I used turkey breast. Instead of bread crumbs I used whole wheat flour and it was amazing. Made the gravy per the instructions and it tastes just like the Germans make it. Will try again with pork and chicken!
Made a great Father's Day dinner, super quick and easy. Used olive oil, salt & peppered the meat before frying. Used 1 pork + 2 mushroom gravy mix and sauteed sliced mushrooms before adding to gravy. Used a wonderful hearty Gigli Toscani noodle.
Thanks so much for the post. We had such wonderful schnitzel in Germany a few years ago. This was very good. I did dredge the chops in seasoned flour after flattening to about 1/4", then dipped in egg and then in panko crumbs. I used a combination of a llittle oil and butter to brownj and the results were delicious. Since I didn't have the gravy mix, substituted au jus mix, added alittle cornstarch and a drained can of mushrooms. Using the gravy mix would have been better as even adding a little cornstarch to the au jus did not thicken as much as I would have liked. Will definitely make again! Thanks.
I lived in Germany for six years and schnitzel and boiled potatoes was my favorite dish! I used turkey cutlets (whole) instead and did not deep fry, but cooked in a German gravy (Jager Sahne Schnitzel) after searing on both sides and put in chopped up mushrooms and just cooked it for 15 minutes altogether and it was fabulous!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 82
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