Craft

Pork Schnitzel & Creamy Mushroom Sauce

with Mashed Potatoes & Roasted Green Beans

45 MIN

+$4.99/serving 2 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
Schnitzel is a German and Austrian dish of pounded, breaded, and fried meat. We're making ours with pork chops, breaded with panko and pan-fried to achieve the dish's characteristic crunchy exterior. You'll smother the pork in a decadent, creamy mushroom sauce, and whip up additional sides of balsamic dressed green beans and buttermilk mashed potatoes.
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Nutrition

PER SERVING
Calories

1020 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
2 Pasture-Raised Eggs
4 oz Mushrooms
¾ lb Potatoes
6 oz Green Beans
1 bunch Chives
½ oz Pickled Peppadew Peppers
2 Tbsps All-Purpose Flour
1 cup Panko Breadcrumbs
¼ cup Grated Parmesan Cheese
2 Tbsps Crème Fraîche
2½ Tbsps Chicken Demi-Glace
2 Tbsps White Balsamic Vinegar
¼ cup Cream
¼ cup Buttermilk
1 Tbsp Whole Grain Dijon Mustard
1 oz Salted Butter

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. Thinly slice the mushrooms. Thinly slice the chives. Roughly chop the peppers. In a bowl, combine the cream (shaking the packet before opening), mustard, demi-glace, crème fraîche, and half the vinegar. To make the vinaigrette, in a separate, large bowl, combine the chopped peppers, remaining vinegar, and a drizzle of olive oil; season with salt and pepper.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the parmesan, buttermilk, and butter. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Bread the pork

Meanwhile, place the flour and breadcrumbs on two separate large plates; season each with salt and pepper. Crack 1 egg (you will have extra) into a large bowl; season with salt and pepper. Beat until smooth. Pat the pork dry with paper towels. Place between two sheets of plastic wrap. With the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness. Discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned pork in the seasoned flour (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer to a separate plate.

4 Roast & dress the green beans

Line a sheet pan with foil. Place the green beans on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of vinaigrette; toss to coat. Cover with foil to keep warm.

5 Cook the pork

Meanwhile, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded pork (tapping off any excess coating before adding). Cook 4 to 6 minutes per side (if the pan seems dry, add a drizzle of oil before flipping), or until golden brown and cooked through.* Transfer to a paper towel-lined plate; immediately season with salt. Carefully drain off and discard the oil. Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

6 Make the pan sauce & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the cream sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked pork with the mashed potatoes and dressed green beans. Top the pork and potatoes with the pan sauce. Garnish with the sliced chives. Enjoy!