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Pork Schnitzel with Mushroom Sauce (Serves 4)

This recipe for pork schnitzel makes a frequent appearance on our family's dinner table. It's an easy weeknight meal to satisfy any hungry kiddo, especially Henry.
This recipe is Henry-approved.
Pork Schnitzel
4-6 1/2-inch thick boneless pork chops (about 1-1.5 pounds)
1 egg
1 T milk
1 cup dry breadcrumbs
1 t paprika
1 t dried parsley
1 t salt
1 t pepper
¼ cup olive oil for pan frying
1 lemon

Mushroom sauce
1 cup sliced mushrooms (5-6 small/med)
1 cup chopped onion (1/2 yellow onion)
1 cup vegetable broth
½ cup sour cream
Salt and pepper to taste
Pork schnitzel frying in the pan.
Prepare your breading station for the pork with two shallow dishes. I like to use pie plates, one for the egg dip and one for the dry ingredients. For the egg dip, use a fork to lightly whisk the egg and milk. For the dry ingredients, stir together breadcrumbs, paprika, parsley, salt and pepper.
Preparing to bread the pork cutlets.
Use a meat-hammer to pound the pork cutlets very thin, about ¼-inch. If you want to reduce potential splatter from the meat, place the pork between two sheets of plastic wrap before pounding the cutlets.

Heat oil in a large skillet over medium heat.

Dip each cutlet in the egg mixture coating on both sides. Then, dredge each cutlet in the breadcrumb mixture so that it coats both sides. There should be enough breading for up to six pork chops.

Cook cutlets until golden brown, about 3 minutes. Flip with tongs or a spatula and fry the other side about 3 minutes more. Set aside on a plate lined with a paper towel. You may have to cook these in batches; my large skillet fits only two cutlets at a time. Set aside and keep warm while you prepare the sauce.

Add mushrooms and onion to the same pan that you used to cook the pork. Saute until they start to soften. Add vegetable broth to deglaze the pan. Reduce heat to low and stir in the sour cream. Add a little fresh ground pepper and salt to taste. Let simmer about 5 minutes until mixture starts to thicken.

Serve pork topped with sauce and fresh squeezed lemon.
Pork Schnitzel with mushroom sauce, sauteed carrots and asparagus, plus fresh grapes for dinner.
Henry enjoys squeezing a lemon slice over the schnitzel.
How your kids can help
  • 2-year old: Squeezing the lemon slices over each serving of schnitzel.
  • 3-year old: Using a fork to lightly whisk the egg and milk.
  • 4-year old: Using a meat hammer to pound the pork cutlets very thin.
  • 5-year old: Dipping each pork cutlet in the egg mixture and then the breadcrumb mixture.
* Remember to teach your kids about good kitchen hygiene, especially with raw meat. Be sure your kids wash their hands thoroughly with warm soapy water before and after handling the pork.

Henry likes the mushroom sauce served on the side for dipping his strips of pork schnitzel.


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