Pork Schnitzel with Creamy Mushroom Gravy

Golden, crispy pork schnitzel topped with a rich, creamy mushroom sauce, all made right in the same pan. This is comfort food at its finest. It’s the kind of dinner that feels cozy and indulgent, but is still easy enough to pull together on a relaxed weeknight.

These pork schnitzels cook quickly, but you’d never guess it from the flavor. Crispy on the outside, tender on the inside, and finished with a silky mushroom sauce, this is one of those meals that tastes like you spent all afternoon in the kitchen.

Often referred to as hunter’s schnitzel, this classic dish has deep roots in German cooking. Thin, breaded pork cutlets are pan-fried until golden, then served with a savory mushroom sauce, sometimes with bacon for extra depth. It’s a longtime family favorite and especially good with mashed potatoes, rice, or simple boiled potatoes.

If you’re looking for more cozy dinner ideas like this, check out my Pork Recipes collection for creamy skillet meals, stews, and simple weeknight favorites.

What Meat Is Used to Make Pork Schnitzel?

Schnitzel can be made with several different types of meat, including veal, pork, chicken, beef, or even venison. Traditionally, veal was the classic choice, but pork has become the most popular option for home cooks.

The most important step is pounding the meat thin. This helps it cook quickly, stay tender, and develop that signature crisp, golden crust without drying out.

Ingredients for Pork Schnitzel with Mushroom Gravy

This recipe uses simple, everyday ingredients that come together in a really satisfying way. The pork is lightly breaded and pan-fried until crisp, while the sauce is made with mushrooms, bacon, and cream for a rich, savory finish.

A few small ingredient choices can make a big difference here, and there’s plenty of flexibility depending on what you have on hand.

Pork: Boneless pork chops are ideal. Pound them thin so they cook quickly and stay tender. Veal or chicken cutlets work just as well if you’d like to switch things up.

Breadcrumbs: Plain breadcrumbs give you a classic schnitzel texture, while panko creates an extra-crispy crust. Either option works beautifully.

Mushrooms: Cremini mushrooms add a deeper, more savory flavor, but white button mushrooms are perfectly fine. A mix of both is great too.

Cream: Traditional hunter’s schnitzel is often served with a brown mushroom gravy, but adding cream makes the sauce richer and cozier. If you prefer a lighter version, you can easily leave it out.

Step-by-Step Instructions

Note: This section walks you through the process visually. Scroll down to the recipe card for exact measurements and the printable instructions.

Making pork schnitzel at home is much easier than it looks. Once the pork is pounded thin and breaded, it cooks quickly and turns beautifully golden in just a few minutes per side.

Start by placing the pork chops between two sheets of plastic wrap and gently pounding them until thin and even. This helps the meat cook evenly and stay tender. Season both sides with salt and black pepper.

Set up a simple breading station with flour on one plate, beaten eggs in a shallow bowl, and breadcrumbs mixed with garlic powder, onion powder, and dried thyme.

Lightly coat each pork cutlet in flour, shaking off the excess. Dip it into the eggs, then press it into the breadcrumb mixture, making sure it’s evenly coated.

Heat the oil in a large skillet over medium-high heat. Once hot, carefully add the breaded cutlets and fry for about 4 minutes per side, until crisp and deeply golden.

Transfer the cooked schnitzels to a paper towel-lined plate and keep warm while you make the mushroom sauce.

Creamy Mushroom Sauce

This creamy mushroom sauce is made right in the same pan and is rich, savory, and incredibly comforting. Bacon, mushrooms, and cream come together to create a silky sauce that pairs perfectly with crispy pork schnitzel.

Start by melting the butter in a large skillet over medium heat. Add the chopped onion and bacon and cook until the onion softens and the bacon starts to turn lightly crisp.

Add the garlic and cook just until fragrant, then stir in the mushrooms. Let them cook down until tender and lightly golden, stirring occasionally.

Sprinkle the flour over the mushrooms and stir well, letting it cook for a minute or two. This helps thicken the sauce and removes any raw flour taste.

Slowly pour in the chicken broth, stirring constantly, until the sauce is smooth and creamy. Add the mustard, Worcestershire sauce, salt, and black pepper.

Finish by stirring in the cream and letting the sauce simmer gently until thickened and glossy. Taste and adjust the seasoning as needed.

Enjoy!

Pro Tips:

If the oil starts smoking or the breading browns too quickly, simply lower the heat slightly.

The mushroom sauce can be made ahead and gently reheated. If it thickens too much, just add a splash of broth or water to loosen it.

Heavy cream gives the sauce its rich texture, but half-and-half works well for a slightly lighter option.

For oven-baked schnitzel, toast the panko breadcrumbs in a dry pan for a few minutes before breading. It makes a big difference in color and crunch.

Little Tips That Make a Difference

Extra crispy schnitzel: Press the breadcrumbs firmly into the pork and avoid overcrowding the pan. Fry in batches if needed.

No bacon: The sauce is still delicious without bacon. Just add an extra tablespoon of butter for richness.

Lighter sauce: Swap heavy cream for half-and-half or cooking cream. The sauce will be slightly thinner but still flavorful.

Cheesy twist: Stir in a small handful of grated Parmesan at the end for extra depth and a subtle nutty flavor.

I love serving this pork schnitzel with something simple that lets the creamy mushroom sauce shine. Mashed potatoes are a classic choice and soak up every bit of that rich gravy.

Buttered egg noodles or plain rice also work beautifully and keep the meal cozy and comforting.

For something lighter, serve the schnitzel with boiled potatoes, a simple cucumber salad, or steamed green beans. A slice of crusty bread is never a bad idea either.

More cozy pork ideas: Slow Roasted Pork Belly, Easy Oven Barbecue Ribs, and my full Pork Recipes collection.

Questions You Might Have

Can I make pork schnitzel ahead of time?
Schnitzel is best served fresh, but you can bread the pork a few hours ahead and keep it covered in the refrigerator until you’re ready to fry.

What’s the best oil for frying schnitzel?
A neutral oil with a high smoke point works best, such as vegetable, canola, or sunflower oil.

Can I make the mushroom sauce without cream?
Yes. You can leave the cream out for a more traditional mushroom gravy, or replace it with extra broth for a lighter sauce.

Is schnitzel the same as a pork cutlet?
They’re similar, but schnitzel is always pounded thin and breaded, while pork cutlets can be thicker and prepared in different ways.