Hello everybody, it is Carrillo, welcome to my recipe site. Today, I will show you a way to prepare a special dish, brad's schnitzel with red wine and mushroom gravy. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. 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 viral meals on earth. It’s enjoyed by millions daily. It is simple, 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 have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook 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:

1. Take 2 thin cut pork chops
2. Take 1 cup flour
3. Get 1 egg, beaten
4. Get 1 cup Italian bread crumbs
5. Take 1/4 cup panko
6. Make ready oil for frying
7. Prepare for the gravy
8. Make ready 2 medium sized portabello mushrooms
9. Prepare 1 pkg brown gravy mix
10. Take 1/2 cup red wine, I used a cabernet
11. Prepare 1/2 cup water
12. Prepare 1/2 tsp granulated beef bouillon
13. Get 1/2 tsp minced garlic

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. Also see note for potato rosti, pictured in post. Prepare gravy mix according to package directions.

Step by Step to make Brad's schnitzel with red wine and mushroom gravy:

1. Preheat oil in a large frying pan over medium low heat.
2. Beat egg in a bowl. Put flour on a plate. Mix bread crumbs and panko on a separate plate.
3. Meanwhile, remove stems from mushrooms. Scrape off the ribs with a spoon. Slice in thin but medium sized pieces.
4. Sauté mushrooms in a tbs of butter. Add garlic.
5. When done, add water, wine, and gravy pkg. Simmer stirring constantly until thick. Keep warm.
6. 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.
7. Plate schnitzel, top with gravy and serve immediately. Enjoy

Stir in mushrooms, and cook with gravy. Schnitzel is made of whole pieces of meat and I used turkey breast. Instead of bread crumbs I used (Sauté some minced onion and mushrooms in butter, deglaze pan with white wine, add beef broth. Today, its accompanying mushroom gravy is what separates Jaegerschnitzel from its more commonly-known (and gravy-less) counterpart, Wiener Place the finished schnitzels on a baking sheet that's lined with a wire rack, then keep them in the oven to stay warm while you fry the rest of the schnitzels. You can't really go wrong with steak and mushrooms, plus some good French technique to get you there.

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