Dairy-Free Schnitzel with Mushroom Gravy

Ingredients

• 4 Pork cutlets
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.5 cup All-purpose flour
• 2 large Eggs
• 2 tbsp Dairy-free milk (almond, soy, or oat)
• 1 cup Breadcrumbs
• 0.5 cup Olive oil
• 8 oz Mushrooms
• 0.5 medium Onion
• 2 cloves Garlic
• 1 cup Vegetable broth
• 2 tbsp Dairy-free cream cheese
• 2 tbsp Fresh parsley

Instructions

1. 1Place the 4 pork cutlets on a clean surface. Sprinkle both sides of each cutlet evenly with the 0.5 tsp salt and 0.25 tsp black pepper.
2. 2Set up three shallow dishes. Place the 0.5 cup all-purpose flour in the first dish. In the second dish, whisk the 2 large eggs with the 2 tbsp dairy-free milk until combined. Place the 1 cup breadcrumbs in the third dish. Coat each seasoned pork cutlet first in the flour, pressing gently to adhere. Then dip it into the egg mixture, letting any excess drip off. Finally, coat it thoroughly with the breadcrumbs, pressing to ensure an even layer.
3. 3Pour the 0.5 cup olive oil into a large 12-inch skillet. Heat the oil over medium-high heat until it shimmers, approximately 350°F (175°C). Carefully place 2 breaded pork cutlets into the hot oil. Fry for 3-4 minutes per side, until the breadcrumbs are golden brown and crisp, and the internal temperature reaches 145°F (63°C). Remove the cooked schnitzel from the skillet and place on a plate lined with paper towels to drain. Repeat with the remaining 2 pork cutlets, adding more olive oil if the skillet becomes dry.
4. 4While the schnitzel rests, prepare the gravy. Wipe out the skillet with a paper towel, leaving any flavorful drippings. Add the 8 oz mushrooms, sliced, and the 0.5 medium onion, finely chopped, to the same skillet. Cook over medium heat, stirring occasionally, until the mushrooms and onion have softened, about 5-7 minutes. Add the 2 cloves garlic, minced, and cook for 1 minute more until fragrant.
5. 5Pour the 1 cup vegetable broth into the skillet with the mushrooms and onions. Increase the heat to medium-high and bring the mixture to a simmer. Cook for 2-3 minutes, allowing the liquid to reduce slightly.
6. 6Reduce the heat to low. Stir in the 2 tbsp dairy-free cream cheese until it is fully melted and incorporated into the sauce. Continue to cook gently for 1-2 minutes, stirring constantly, until the gravy has thickened enough to coat the back of a spoon.
7. 7Chop the 2 tbsp fresh parsley. Serve the golden-brown schnitzel immediately, spooning the mushroom gravy generously over the top. Garnish with the chopped fresh parsley.

Substitutions

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