Oktoberfest really should last through the entire month of October (and the food should last all year). There are so many great German foods to eat that aren’t always top of mind until this time of year. One of my all-time favorites is tender Pork Schnitzel with a Red Wine Mushroom Sauce. The pork is just so perfectly crispy and tender that you can’t stop eating it, unless it’s to take a sip of a cold German beer. The red wine mushroom sauce is rich in flavor and compliments the crispy pork. The Schnitzel can be eaten as is with just a little lemon and is super easy to prepare.
- 1 cup mushrooms sliced thin
- 2 tablespoons olive oil + more as needed
- ½ cup onion chopped fine
- 2 garlic cloves minced
- 1/2 cup red wine
- 1/2 cup chicken stock
- 1/4 cup heavy cream
- 2 pork cutlets pounded thin
- all-purpose flour for dredging
- 2 eggs + 3 tablespoons water whisked well
- panko breadcrumbs
- canola oil for frying
- kosher salt & freshly ground pepper
- Heat olive oil in a skillet and sautée mushrooms until golden. Add the onions and cook until soft, then add the garlic, and cook for another minute.
- Deglaze the pan with the red wine and cook for a few minutes to cook off the alcohol. Add the chicken stock and cream. Cook down until the sauce is thick. Season with salt & pepper.</br>
- Add the flour, egg wash and breadcrumbs each in separate shallow dishes. Season each with a little salt & pepper. Dredge the pork in flour, then dip in the egg wash and finally coat with the bread crumbs. You can prepare these ahead of time and refrigerate before cooking.
- Heat ½" canola oil in a 12" cast iron skillet over high heat. When the oil is just beginning to smoke, add the breaded pork and reduce the heat to medium. Cook for about three to four minutes per side, until the pork is very crispy and cooked through. Transfer to a paper towel-lined plate and season with salt + pepper.
- Serve the Pork Schnitzel with the finished mushroom sauce.
If you love this dish, be sure to check out this Crispy Pork Sandwich with Picked Red Onions.