Pork Schnitzel and Easy Gravy

Since it is almost Oktoberfest time I thought I’d share some more of my favorite German recipes.  I can’t vouch for how authentic they all are since I tend to tweak recipes quite a bit.  This is a favorite of ours, and it’s super easy and inexpensive to make.   I buy the huge pork loin roast at Costco, then cut it into 1 or 2 lb pieces, wrap in butcher paper and freeze.  I use that for pork loin roasts and also anytime I need pork chops.  Just slice into desired thickness.  It’s much cheaper than buying the boneless pork loin chops usually and I like being able to slice it to the thickness I want.  (This is easier when partially frozen as well.)
While the gravy isn’t a German recipe, I always seem to make it with the schnitzel, and while it doesn’t have as good of flavor as a real gravy made from homemade stock, it’s decent and my hubby loves it.   It’s a recipe my Mom made all the time when I was a kid.
Serve with popovers, mashed potatoes, or spaetzle and some veggies.

PORK SCHNITZEL
1 lb pork loin roast (or boneless pork loin chops)
Oil for cooking (about 1/2 inch deep)
1 1/2 cups bread crumbs

Batter:
1 cup milk
1/2 cup flour
1 tsp salt
1/2 tsp black pepper
2 tsp paprika
1 tsp garlic powder
1/2 tsp black pepper

Slice the pork loin in slices about 1/2 inch thick then pound out to about 1/4 inch thick.
In one bowl whisk together the batter ingredients, in another bowl place the breadcrumbs.
Have a baking sheet or tray ready, then dip pounded pork chops into the batter first, then the breading.  Place on tray to rest a couple minutes.
In a heavy pan (my cast iron is my favorite because it retains heat well- but use what you’ve got) heat the oil over medium to medium high heat.
When hot cook pork without crowding the pan.  Turn when golden brown, then place on a wire rack set over a baking sheet while you finish the rest.
You can place this in the oven on warm if desired.

EASY GRAVY
2 cups cold water
1/4 cup flour
1/2 cup instant powdered milk
1 tsp chicken base (or another desired base- I like Penzey’s the best)
salt and pepper to taste

Combine everything in a pan and whisk over medium heat until combined and thickened.  If needed, add more water to make desired consistency.

Pork Schnitzel and Easy Gravy

Ingredients

  • 1 lb pork loin roast (or boneless pork loin chops)
  • Oil for cooking (about 1/2 inch deep)
  • 1 1/2 cups bread crumbs
  • Batter:
  • 1 cup milk
  • 1/2 cup flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • EASY GRAVY
  • 2 cups cold water
  • 1/4 cup flour
  • 1/2 cup instant powdered milk
  • 1 tsp chicken base (or another desired base- I like Penzey's the best)
  • salt and pepper to taste

Instructions

  • Slice the pork loin in slices about 1/2 inch thick then pound out to about 1/4 inch thick.
  • In one bowl whisk together the batter ingredients, in another bowl place the breadcrumbs.
  • Have a baking sheet or tray ready, then dip pounded pork chops into the batter first, then the breading. Place on tray to rest a couple minutes.
  • In a heavy pan (my cast iron is my favorite because it retains heat well- but use what you've got) heat the oil over medium to medium high heat.
  • When hot cook pork without crowding the pan. Turn when golden brown, then place on a wire rack set over a baking sheet while you finish the rest.
  • You can place this in the oven on warm if desired.
  • EASY GRAVY
  • Combine everything in a pan and whisk over medium heat until combined and thickened. If needed, add more water to make desired consistency.
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