Brad's schnitzel with red wine and mushroom gravy
Brad's schnitzel with red wine and mushroom gravy

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, brad's schnitzel with red wine and mushroom gravy. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Brad's schnitzel with red wine and mushroom gravy is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Brad's schnitzel with red wine and mushroom gravy is something that I’ve loved my entire life. They’re nice and they look wonderful.

Schnitzel with mushroom gravy is pure comfort food. By the way, if you like this German Schnitzel with German Gravy as much as we think Hi Rachelle! Thanks so much, we think it's pretty delicious!

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

Remove from heat; stir in half and half. The red wine mushroom sauce is rich in flavor and compliments the crispy pork. One of my all time favorites is tender Pork Schnitzel with a Red Wine Mushroom Sauce. The pork is just so perfectly crispy and tender that you can't stop eating it, unless it's to take a sip of a cold German beer.

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

You can't really go wrong with steak and mushrooms, plus some good French technique to get you there. That was my thinking on a recent weeknight—I had a steak, half a bottle of red wine, and a bag of mushrooms from the farmers' Add the wine and stir, scraping up any browned bits in the pan. Iron Chef Alex Guarnaschelli loves this hearty stew of portobellos, creminis and white mushrooms, cooked with both red wine and a bit of Marsala. Note: You can buy boneless chicken breast, cut in half then pound using a mallet or you Then add mushrooms, salt and pepper. Add in cream and white wine.

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