There is something about this Easy German Pork Schnitzel and brown gravy that really makes this the classic comfort food dish. Honestly, I think there is something about brown gravy that does that to me. Phillip and I were eating this like soup while waiting for the schnitzel to bake. But the schnitzel alone, no gravy, reminds me of eating chicken cutlets off the brown paper bags that my mom just fried as a kid. Running into the kitchen and stealing a few bites as if no one would notice before dinner. Wether it be chicken or pork, it takes me back to being a kid surrounded by family and a full tummy.
Easy German Pork Schnitzel
- 4 pork chops pounded thin
- 1 cup flour
- 2 eggs
- 1 splash milk
- 1 cup panko bread crumbs
- 5 tbsp Parmesan cheese grated
- 1 pinch salt
- 1 pinch pepper
- 1 tsp parsley
- 2 lemons sliced thin
- 2 cups beef broth
- ¼ cup flour mixed with water
- 4 tbsp butter
- 1 tsp pepper
- 1 tsp salt
- ½ cup mushrooms minced
- 1 clove garlic minced
- Preheat oven to 375°
- Under pastic wrap pound down 4 pork chops thin
- In one bowl add 1 cup of flour
- Second bowl whisk together 2 eggs and a splash of milk
- In final bowl add breadcrumbs, Parmesan cheese, parsley, salt, and pepper and mix
- Place pork chop in flour, cover well, and then place floured cover pork into egg mixture and drench
- Remove pork from egg mixture and cover in breadcrumbs
- Place pork on foiled lined pan and cover with lemon slices
- Bake pork for 10 minutes
- While pork is baking add all gravy ingredients other than the flour mixture and bring to simmer
- Slowly whisk in the flour mixture and let simmer. Add more salt or pepper if needed
- Flip the pork chops and re-cover with lemons
- Bake for an additional 10-15 minutes or until the internal temperature reaches 145°
- Serve with gravy and parsley on top!
The classic Pork Schnitzel is fried in oil and butter. While that all sounds absolutely amazing and I would like to eat that on the regular my waistline and arteries do not agree. So, Phillip and I decided we would bake these Easy German Pork Schnitzel’s instead of frying them. We get the best of both worlds, pork schnitzel and semi-healthy! To make sure to get the pork to crisp on both sides, you need to flip each chop mid-bake. Once you remove the pork from the oven it’s best to either put these on a rack or brown paper bag to continue to crisp the breading.
That gravy though…
Now back to the gravy. Yum. It’s so very simple and basic but provides such a punch to a dish. For our sides when making this dish Phillip made roasted baby potatoes and zucchini. Well let’s just say, we didn’t hesitate to cover those potatoes and zucchini in brown gravy as soon as we snapped these pictures! And stopped each other before we licked the plate. Well, maybe we were too late to that. But I am proud of that!
From our kitchen to your, cheers!