Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, brad's schnitzel with red wine and mushroom gravy. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Brad's schnitzel with red wine and mushroom gravy is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Brad's schnitzel with red wine and mushroom gravy is something which I’ve loved my whole life.

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.

To begin with this recipe, we have to prepare a few components. You can have brad's schnitzel with red wine and mushroom gravy using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Brad's schnitzel with red wine and mushroom gravy:

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

Instructions 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. This German jaegerschnitzel, or hunter's cutlets, recipe is a crispy breaded and pan-fried meat cutlet served with a creamy mushroom sauce. Several other variations of this recipe exist, for example, with bacon or red wine, but the most common sauce is Make the Schnitzel.

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