Go Back

Hunter's Schnitzel

A delicious homemade version of the classic German dish, Hunter's schnitzel is crispy fried pork cutlets topped with a rich mushroom gravy that brings warmth and comfort to any meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, German
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Schnitzel
  • 4 pieces pork cutlets (about 150g each) Look for well-marbled, boneless cuts. A tenderloin works beautifully!
  • 1 cup all-purpose flour Use a good quality brand like King Arthur Flour for the best texture.
  • 2 pieces eggs, beaten Make sure they’re at room temperature.
  • 1 cup breadcrumbs Panko breadcrumbs will give you a lighter, crunchier coating!
  • to taste salt and pepper Season generously!
  • 2 tbsp butter Choose unsalted for more control over seasoning.
  • 1 tbsp vegetable oil A neutral oil like canola is preferred.
  • 1 piece onion, finely chopped Sweet or yellow onions work best for flavor.
  • 200 g mushrooms, sliced Fresh, firm mushrooms such as cremini or button enhance the sauce.
  • 1 cup beef broth Homemade or low-sodium store-bought.
  • 2 tbsp sour cream Feel free to use Greek yogurt for a lighter alternative.
  • 1 tsp paprika For added flavor.

Method
 

Preparation
  1. Pound the pork cutlets between two pieces of plastic wrap to an even thickness of about 1/4 inch.
  2. Season both sides of the cutlets with salt and pepper.
  3. Set up a breading station: coat each cutlet in flour, dip into beaten eggs, and then coat in breadcrumbs, pressing gently.
Cooking
  1. Heat 2 tablespoons of butter and 1 tablespoon of vegetable oil in a large skillet over medium heat until shimmering.
  2. Fry the breaded cutlets in the hot oil for about 4-5 minutes per side until golden brown.
  3. Remove from the pan and drain on a paper towel-lined plate.
  4. In the same pan, sauté the onion for 2-3 minutes. Then add the sliced mushrooms and cook for 4-5 more minutes.
  5. Pour in the beef broth and let simmer for about 5 minutes.
  6. Stir in sour cream and paprika, then taste and adjust seasoning.
  7. Serve the mushroom gravy over the schnitzels.

Notes

Avoid overcrowding the pan while frying. For extra crunch, consider double-breading your schnitzels. Store leftovers in an airtight container for up to 3 days.