Brad's schnitzel with red wine and mushroom gravy. Schnitzel with mushroom gravy is pure comfort food. By the way, if you like this German Schnitzel with German Gravy as much as we think Hi Rachelle! Thanks so much, we think it's pretty delicious!
This recipe of Pork Schnitzel with Mushroom Gravy gives the odd little piggy a grand makeover and I am so hooked that this recipe has been making its It consists of a Parmesan and coconut crusted pork steaks, shallow fried and served with a mouthwatering mushroom gravy, roasted tomatoes and. Iron Chef Alex Guarnaschelli loves this hearty stew of portobellos, creminis and white mushrooms, cooked with both red wine and a bit of Marsala. Add half of the button and cremini mushrooms and a thyme sprig, season with salt and pepper and cook over. You can have Brad's schnitzel with red wine and mushroom gravy using 13 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Brad's schnitzel with red wine and mushroom gravy
- Prepare 2 of thin cut pork chops.
- Prepare 1 cup of flour.
- Prepare 1 of egg, beaten.
- It’s 1 cup of Italian bread crumbs.
- Prepare 1/4 cup of panko.
- It’s of oil for frying.
- You need of for the gravy.
- You need 2 of medium sized portabello mushrooms.
- Prepare 1 pkg of brown gravy mix.
- You need 1/2 cup of red wine, I used a cabernet.
- You need 1/2 cup of water.
- You need 1/2 tsp of granulated beef bouillon.
- It’s 1/2 tsp of minced garlic.
Remove from heat; stir in half and half. Deglaze skillet with white wine and allow to reduce by half. Return mushrooms to skillet and cook over medium heat until. Simple sautéed mushrooms are made sumptuous with the addition of red wine and rich mushroom or beef broth in this easy mushroom sauce recipe.
Brad's schnitzel with red wine and mushroom gravy instructions
- Preheat oil in a large frying pan over medium low heat..
- Beat egg in a bowl. Put flour on a plate. Mix bread crumbs and panko on a separate plate..
- Meanwhile, remove stems from mushrooms. Scrape off the ribs with a spoon. Slice in thin but medium sized pieces..
- Sauté mushrooms in a tbs of butter. Add garlic..
- When done, add water, wine, and gravy pkg. Simmer stirring constantly until thick. Keep warm..
- When oil is ready, Dredge chops in flour, then egg, then crumbs. Make sure they are well coated. Fry until golden brown on both sides..
- Plate schnitzel, top with gravy and serve immediately. Enjoy.
Serve with steak or stir in a little sour cream and serve over egg noodles for a meat-free mushroom Stroganoff. Schnitzel sauce – my favourite is mushroom gravy. Use the Mushroom Gravy in this recipe. On the side – mashed potato, fries or crispy potato rosti Serve with lemon wedges – I usually serve schnitzel plain like this. Or see note for Mushroom Gravy recipe.
