E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Pork Schnitzel with Mushroom Gravy Lodge Cast Iron | December 27, 2021 Topped with a decadent mushroom cream sauce, this tender and crispy schnitzel is hearty and flavorful. The smooth sauce perfectly contrasts the pork’s crunchy exterior while adding a bit of kick with the distinct flavors of Dijon and cayenne. Level Intermediate Prep Time 15 minutes Cook Time 45 minutes Serves 4 Cook it With Our 10 Inch Chef Collection Skillet Ingredients 4 tablespoons butter, divided 4 ounces cremini mushrooms, sliced 1 teaspoon Worcestershire sauce ¼ cup sherry 2 tablespoons sour cream 1 tablespoon Dijon mustard ¼ teaspoon cayenne pepper ½ cup heavy cream 4 pork loin chops, pounded thin (about ¼ inch) 1 teaspoon salt 1 teaspoon pepper 1 cup AP flour, plus 2 tablespoons ¼ teaspoon cayenne pepper 2 eggs, beaten for egg wash 2 cups breadcrumbs 1 cup vegetable oil salt and pepper 1 lemon, cut into wedges parsley, chopped Directions Melt 2 tablespoons butter in a medium saucepan over medium heat. Add mushrooms and cook for 7-10 minutes. Remove to a paper towel-lined plate. Melt remaining butter and stir in 2 tablespoons AP flour. Add Worcestershire, sherry, sour cream, Dijon, and ¼ teaspoon cayenne, and bring to a simmer, stirring constantly, then slowly stir in heavy cream. Once thickened, remove from heat and fold in mushrooms. Set aside to top schnitzel. Pound pork loin to ¼-inch thickness between sheets of plastic wrap. Season with salt and pepper. Combine 1 cup AP flour, 1 teaspoon salt, and ¼ teaspoon cayenne to make flour mixture. Add flour mixture, egg wash, and breadcrumbs to three separate bowls. Add vegetable oil to 10.25 inch skillet, and preheat over medium for 5 minutes. While oil is heating, dredge pork in flour mixture, dip in egg wash, and cover in breadcrumbs, shaking off excess coating after each step. With an instant-read thermometer, check that your oil is between 300 and 325 degrees Fahrenheit. Working in batches, fry pork until golden brown, about 2-3 minutes per side, and remove to a paper towel-lined plate. Serve schnitzel with a generous spoonful of mushroom cream sauce, and garnish with lemon wedges and parsley. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Jim Lahey’s No-knead Bread View recipe Chicken and Mushroom Stew With Wild Rice View recipe Mini Goat Cheese Frittatas View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Pork Schnitzel with Mushroom Gravy Lodge Cast Iron | December 27, 2021 Topped with a decadent mushroom cream sauce, this tender and crispy schnitzel is hearty and flavorful. The smooth sauce perfectly contrasts the pork’s crunchy exterior while adding a bit of kick with the distinct flavors of Dijon and cayenne. Level Intermediate Prep Time 15 minutes Cook Time 45 minutes Serves 4 Cook it With Our 10 Inch Chef Collection Skillet Ingredients 4 tablespoons butter, divided 4 ounces cremini mushrooms, sliced 1 teaspoon Worcestershire sauce ¼ cup sherry 2 tablespoons sour cream 1 tablespoon Dijon mustard ¼ teaspoon cayenne pepper ½ cup heavy cream 4 pork loin chops, pounded thin (about ¼ inch) 1 teaspoon salt 1 teaspoon pepper 1 cup AP flour, plus 2 tablespoons ¼ teaspoon cayenne pepper 2 eggs, beaten for egg wash 2 cups breadcrumbs 1 cup vegetable oil salt and pepper 1 lemon, cut into wedges parsley, chopped Directions Melt 2 tablespoons butter in a medium saucepan over medium heat. Add mushrooms and cook for 7-10 minutes. Remove to a paper towel-lined plate. Melt remaining butter and stir in 2 tablespoons AP flour. Add Worcestershire, sherry, sour cream, Dijon, and ¼ teaspoon cayenne, and bring to a simmer, stirring constantly, then slowly stir in heavy cream. Once thickened, remove from heat and fold in mushrooms. Set aside to top schnitzel. Pound pork loin to ¼-inch thickness between sheets of plastic wrap. Season with salt and pepper. Combine 1 cup AP flour, 1 teaspoon salt, and ¼ teaspoon cayenne to make flour mixture. Add flour mixture, egg wash, and breadcrumbs to three separate bowls. Add vegetable oil to 10.25 inch skillet, and preheat over medium for 5 minutes. While oil is heating, dredge pork in flour mixture, dip in egg wash, and cover in breadcrumbs, shaking off excess coating after each step. With an instant-read thermometer, check that your oil is between 300 and 325 degrees Fahrenheit. Working in batches, fry pork until golden brown, about 2-3 minutes per side, and remove to a paper towel-lined plate. Serve schnitzel with a generous spoonful of mushroom cream sauce, and garnish with lemon wedges and parsley. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Jim Lahey’s No-knead Bread View recipe Chicken and Mushroom Stew With Wild Rice View recipe Mini Goat Cheese Frittatas View recipe
