Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, brad's schnitzel with red wine and mushroom gravy. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Serve immediately topped with Homemade Brown Mushroom Gravy and garnished with chopped fresh parsley. Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy. Serve with Homemade German Spaetzle, French fries, or Homemade Swabian Potato Salad.
Brad's schnitzel with red wine and mushroom gravy is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Brad's schnitzel with red wine and mushroom gravy is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have brad's schnitzel with red wine and mushroom gravy using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Brad's schnitzel with red wine and mushroom gravy:
- Make ready 2 thin cut pork chops
- Take 1 cup flour
- Get 1 egg, beaten
- Take 1 cup Italian bread crumbs
- Make ready 1/4 cup panko
- Get oil for frying
- Take for the gravy
- Prepare 2 medium sized portabello mushrooms
- Make ready 1 pkg brown gravy mix
- Make ready 1/2 cup red wine, I used a cabernet
- Make ready 1/2 cup water
- Make ready 1/2 tsp granulated beef bouillon
- Get 1/2 tsp minced garlic
Schnitzel sauce - my favourite is mushroom gravy. Use the Mushroom Gravy in this recipe. On the side - mashed potato, fries or crispy potato rosti Serve with lemon wedges - I usually serve schnitzel plain like this. Or see note for Mushroom Gravy recipe.
Steps to make Brad's schnitzel with red wine and mushroom gravy:
- Preheat oil in a large frying pan over medium low heat.
- Beat egg in a bowl. Put flour on a plate. Mix bread crumbs and panko on a separate plate.
- Meanwhile, remove stems from mushrooms. Scrape off the ribs with a spoon. Slice in thin but medium sized pieces.
- Sauté mushrooms in a tbs of butter. Add garlic.
- When done, add water, wine, and gravy pkg. Simmer stirring constantly until thick. Keep warm.
- When oil is ready, Dredge chops in flour, then egg, then crumbs. Make sure they are well coated. Fry until golden brown on both sides.
- Plate schnitzel, top with gravy and serve immediately. Enjoy
Also see note for potato rosti, pictured in post. Pork or veal schnitzel with a mushroom sauce topped with bacon. Perfect for Oktoberfest or any time you are While stirring constantly add the red wine and the beef stock. Reduce heat to medium-low and stir frequently at a Really like the recipe, and the gravy is the best tasting one that I have tried. This German jaegerschnitzel, or hunter's cutlets, recipe is a crispy breaded and pan-fried meat cutlet served with a creamy mushroom sauce.
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