I know it’s a little out of the norm, but summer time in our house screams schnitzel! When I was school-aged my mom and grandma (we call her nanny) would, and still do, go out to lunch and spend the day together every Monday. When school was out and summer was in session my sister and I would get to go with! Often we would go to a little German restaurant in Kirby, TX simply named “The Bavarian Restaurant”. It was run by the SWEETEST German couple and jagerschnitzel was my go to order. Every time. Without Fail. So when I got married and moved away from home summer schnitzel became a bit of a tradition. Since schnitzel is traditionally fried in lard (#noregrets) I wanted to make a summer bod friendly version that’s still rakes in the nostalgia. I hope y’all enjoy this little taste of my childhood as much as we do!
- 2 thick cut pork chops ((at least 1 inch thick))
- 2 tsp course German mustard ((or brown mustard))
- 2 cups GF panko breadcrumbs
- 2 tsp salt
- 1 tsp ground black pepper
- 16 oz sliced white mushrooms
- ½ large yellow onion (thinly sliced or diced)
- 3 cups beef stock
- 1 tsp Worcestershire sauce (ensure your brand is GF)
- 3 Tbsp butter
- 2 Tbsp GF flour blend (I use Krusteaz)
- 2 cloves garlic (minced)
- 1/8 tsp dried thyme
- salt and pepper to taste (for gravy)
- parsley and lemon for garnish
- Trim your pork chops of extra fat.
- Set your pork chops on their side and slice in half to create 4 thinner ½ inch pork chops.
- In a large zip-lock bag working one at a time pound your pork chops into ¼ inch thick cutlets. Set your pounded cutlets aside.
- When all your cutlets are thin- break two eggs into a shallow dish and add 2 tsp mustard, 1 tsp pepper and 1 tsp salt. Scramble together. In a separate shallow dish pour in the breadcrumbs. Preheat your air fryer to 400°F for 5 minutes.
- Coat both sides of the pork cutlets in the egg mixture and then immediately into the breadcrumbs working one at a time.
- When all the cutlets are ready divide the remaining tsp of salt and sprinkle over the cutlets.
- Taking care not to overcrowd your air fryer place the prepared cutlets into the fryer for 10 minutes. You do not want them to overlap, so you may have to work in batches depending upon the size of your basket.
- While the cutlets are cooking, place a skillet over medium-high heat and add 1 tbsp butter. When butter is melted add the sliced mushrooms and onion. Do not add any salt yet. We want the mushrooms and onions to brown, not sweat. Cook until the onion is translucent and the mushrooms have a golden hue. About 5 to 7 minutes.
- Add the garlic, Worcestershire, and thyme to the skillet and stir until garlic is fragrant, or about a minute. Add the remaining butter and allow to melt, stir to coat everything in the skillet. Add the GF flour, again stirring to coat and cook one minute.
- Pour in the beef stock one cup at a time whisking together with the ingredients in the pan to form a thick gravy. Use as much beef broth as you need to get your desired gravy consistency. Add salt and pepper to taste.
- When all the cutlets are cooked and ready, top with the hot mushroom gravy, garnish with parsley and lemon wedges. We usually serve this with red cabbage and hot buttered noodles. Enjoy!
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