This is wonderful. Breaded and fried cubed pork with mushrooms and hunter gravy over a bed of noodles. Serve with a salad and a hunk of thick crusty bread.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pound out cubed pork, and cut in half.

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  • Heat oil in a large skillet or Dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate.

  • Prepare gravy mix according to package directions. Stir in mushrooms, and cook with gravy.

  • Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, about 8 to 10 minutes; drain.

  • Serve pork over noodles and smother with gravy.

Nutrition Facts

454.9 calories; 38.6 g protein; 53.5 g carbohydrates; 168.7 mg cholesterol; 828 mg sodium. Full Nutrition

Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/06/2007
I have been living in germany the past 17 years...a "schnitzel" is not cut up in pieces... it is 1 whole piece of meat ... mostly pork. you can also use a cicken breast... you pound the meat so its thin. you bread it with flour, egg, breadcrumbs fry it in the pan... and the mushroom sauce is right... it comes on top of the "schnitzel" and you serve mashed potatoes and veggies with it. this here is also a german dish tho.... you call it "geschnetzeltes" which means something like "chopped up" and they serve it with rice instead of noodles. its still a good recipie.... just for somone who really wants to have the "german feeling" will get a wrong impression..... Read More
(127)

Most helpful critical review

Rating: 3 stars
02/05/2010
I currently live in Germany and schnitzel is big here. It is better when it's in slices then pounded (like most said), then breaded. Thats the way they make it here and it's always more tender. As long as you season it well, the sauce will turn out well. Read More
(18)
64 Ratings
  • 5 star values: 30
  • 4 star values: 24
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/06/2007
I have been living in germany the past 17 years...a "schnitzel" is not cut up in pieces... it is 1 whole piece of meat ... mostly pork. you can also use a cicken breast... you pound the meat so its thin. you bread it with flour, egg, breadcrumbs fry it in the pan... and the mushroom sauce is right... it comes on top of the "schnitzel" and you serve mashed potatoes and veggies with it. this here is also a german dish tho.... you call it "geschnetzeltes" which means something like "chopped up" and they serve it with rice instead of noodles. its still a good recipie.... just for somone who really wants to have the "german feeling" will get a wrong impression..... Read More
(127)
Rating: 4 stars
05/30/2012
For those that are confused cube does not mean cutting it into cube pieces. "In the culinary arts, the term Cube Steak is used to refer to a cut of meat that has been run through a mechanical tenderizer. The resulting steak is called a cube steak because of the cube-shaped indentations made by the tenderizer. Cube steak can also be made by pounding the steak with a tenderizing mallet to produce the cube-shaped indentations." Read More
(44)
Rating: 4 stars
10/05/2014
A good, basic, reliable recipe for schnitzel (pound chops to about 1/4" thickness), but I preferred to make my own creamy mushroom sauce to accompany it. (Sauté some minced onion and mushrooms in butter, deglaze pan with white wine, add beef broth and simmer a few minutes, add slurry of cornstarch and half-and half to thicken) I served this with spaetzle and Uli’s Apple Red Cabbage, recipe also from this site. Read More
(33)
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Rating: 4 stars
10/18/2010
I've made something very similar, but I do it slightly different. I take the boneless pork and flatten it out with a kitchen mallet. (Or whatever those are called:) I use the same method for the breading. Instead of the dry mushroom mix, I use golden mushroom soup and add some Riesling to it. I also prefer to use Spaetzle rather than egg noddles, but I have used Egg noddles before and it is still good. Read More
(31)
Rating: 3 stars
02/05/2010
I currently live in Germany and schnitzel is big here. It is better when it's in slices then pounded (like most said), then breaded. Thats the way they make it here and it's always more tender. As long as you season it well, the sauce will turn out well. Read More
(18)
Rating: 5 stars
01/23/2008
Simple German home cooking. My husband has been wanting this since the 70's. Helene's recipe brought out lots of memories. Easy to play with (veal pork beef). We never make it the same way twice. Always comforting and delicious. THANKS! Read More
(15)
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Rating: 4 stars
08/12/2009
I currently live in Germany and used this as my guide as I have eaten Schnitzel many times. Schnitzel is made of whole pieces of meat and I used turkey breast. Instead of bread crumbs I used whole wheat flour and it was amazing. Made the gravy per the instructions and it tastes just like the Germans make it. Will try again with pork and chicken! Read More
(10)
Rating: 5 stars
06/22/2010
Made a great Father's Day dinner super quick and easy. Used olive oil salt & peppered the meat before frying. Used 1 pork 2 mushroom gravy mix and sauteed sliced mushrooms before adding to gravy. Used a wonderful hearty Gigli Toscani noodle. Read More
(8)
Rating: 5 stars
08/25/2010
Thanks so much for the post. We had such wonderful schnitzel in Germany a few years ago. This was very good. I did dredge the chops in seasoned flour after flattening to about 1/4" then dipped in egg and then in panko crumbs. I used a combination of a llittle oil and butter to brownj and the results were delicious. Since I didn't have the gravy mix substituted au jus mix added alittle cornstarch and a drained can of mushrooms. Using the gravy mix would have been better as even adding a little cornstarch to the au jus did not thicken as much as I would have liked. Will definitely make again! Thanks. Read More
(8)