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Pork Schnitzel with Mushroom Stout Gravy

Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 4 -8

Ingredients

Mushroom Stout Gravy

  • 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

Mashed Potatoes

  • 6 large Yukon gold potatoes chopped into 1-inch pieces
  • 2 tablespoons unsalted butter
  • 2 tablespoons milk

Pork Schnitzel

  • 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

Instructions

Mushroom Stout Gravy

  • 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.

Mashed Potatoes

  • 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.

Pork Schnitzel

  • 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!