Schnitzel With Mushroom Sauce

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“I used pork for this recipe but you could also use chicken or turkey. It was a quick and easy recipe I found in the Canadian Living Magazine. The important thing is the kids loved it, and inexpensive to make. I used fresh mushrooms as I prefer them over canned. I served it with a side dish of the colored bow tie pasta and peas. I also bought prepared pork schnitzel from the butcher which saves a few steps.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour, salt and pepper in a shallow dish, and press cutlet into flour mixture and turn to coat.
  2. Reserve remaining flour mixture.
  3. In skillet, melt butter over medium high heat; fry cutlet in batches and turning once, until a hint of pink remeains inside for pork cutlet, about 6 minutes (ensure there is no pink inside for turkey and chicken).
  4. Transfer to plate and keep warm.
  5. in same skillet, fry mushrooms and garlic until no liquid remains about 5 minutes.
  6. Add reserved flour mixture cook, stirring for approximately 1 minute.
  7. Stir in stock; bring to a boil and then reduce heat and simmer, stirring, until thickened, about 3 minutes.
  8. Add sour cream and soy sauce and stir for about 1 minute.
  9. Pour over schnitzel and sprinkle with parsley.

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