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Pork Schnitzel with Brandy Mushroom Sauce

A delicious and quick weeknight meal.
Course Main Course
Cuisine American
Keyword 30 minute meals, 30 Minutes or less, Pork, Pork Recipes, Schnitzel
Total Time 30 minutes
Servings 4
Author Chef Ben Kelly

Ingredients

  • 4 Fast Fry Pork Chops
  • ½ cup Bread Crumbs Gluten-Free
  • ½ cup Flour Or Potato Starch
  • 1 Egg, lightly beaten
  • 1 bunch Broccoli
  • 4 Medium Russet Potatoes
  • ½ cup Cream
  • 2 tablespoon Butter
  • 4 Cremini Mushrooms, Sliced
  • 1 Shallot, Peeled and Sliced
  • 2 tablespoon Brandy Or White Wine
  • ½ cup Beef Stock or Chicken Stock
  • 2 sprigs Thyme
  • 1 tablespoon Parsley
  • Salt and Pepper to taste

Instructions

  • Peel, dice, and rinse the potatoes.
  • Cover the potatoes with hot salted water and put on high.
  • Cook the potatoes until tender, drain, warm 1 tablespoon of butter with ¼ cup cream then mash the potatoes and mix with the hot cream and butter.
  • While the potatoes are cooking slice the broccoli into spears.
  • Add 1 cup of water to the pot with the broccoli, bring to a boil and cook for 3 minutes with a lid on the pot.
  • Remove the broccoli from the heat and let sit with the lid on the pot.
  • While the broccoli and the potatoes are cooking season the flour with salt and pepper then dip the pork in the flour, egg then bread crumbs. Heat a frying pan over medium-high heat with 1 tablespoon butter.
  • Cook the pork chops for 2-3 minutes per side.
  • Remove the pork from the pan, wipe out the paper towel, and in 1-2 tablespoon of olive oil along with the mushrooms, shallots, thyme, and garlic. Cook for 4 minutes.
  • Add in the brandy and cook for 1 minute before adding in the beef stock and the pork,
  • Cook for 1-2 minutes per side then add in the cream, salt and pepper, and parsley.
  • Serve.