Schnitzel Recipe

Prepare the Schnitzel

Flatten the chicken or pork pieces to about 1/4 inch thickness using a meat mallet. Season with salt and pepper.

Breading Process

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each piece of meat in flour, dip in egg, then coat with breadcrumbs.

Fry the Schnitzel

Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded schnitzels for about 3-4 minutes on each side or until golden brown and cooked through. Drain on paper towels.

Heat the Sauerkraut

In a saucepan, combine sauerkraut, caraway seeds, and apple cider vinegar. Heat over medium heat until warmed through, about 5-7 minutes.

Cook the Potatoes

Peel and chop the potatoes. Boil in salted water until tender, about 20 minutes. Drain and return to pot.

Mash the Potatoes

Add butter, milk, salt, and pepper to the potatoes. Mash until smooth and creamy.

Sauté the Mushrooms

In a saucepan, melt butter over medium heat and add sliced mushrooms. Sauté until browned, about 5 minutes.

Make the Gravy

Sprinkle flour over the mushrooms and stir for 1 minute. Gradually add broth while stirring to avoid lumps. Simmer until thickened, about 5-10 minutes. Season with salt and pepper.