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The beer-brined schnitzel topped with creamy mushroom gravy with a bunch of fresh parsley and a hefeweizen in the background.

Beer-Brined Schnitzel With Creamy Mushroom Gravy

Whether you're celebrating Oktoberfest or just looking for some serious comfort food, you'll love this beer-brined schnitzel with creamy mushroom gravy! Ultra moist, tender and flavorful, this German schnitzel is coated with panko breadcrumbs to make a perfectly crisp coating while the creamy mushroom gravy adds a decadent finishing touch.
Course Main Dishes
Cuisine German
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 400kcal


  • Saucepan
  • Large mixing bowl
  • Large skillet


Beer Brine

  • ½ cup water 1 lemon
  • ¼ cup salt
  • ¼ cup white sugar
  • 1 lemon cut into wedges
  • 1 tablespoon whole peppercorns
  • 2 cups cold hefeweizen
  • 1 cup ice cubes


  • 4 boneless pork chops 2 eggs
  • ½ cup all-purpose flour
  • 2 eggs beaten
  • 1 ½ cups panko breadcrumbs
  • Vegetable or peanut oil for frying
  • Lemon slices for garnish, optional
  • Freshly chopped parsley for garnish, optional

Creamy Mushroom Gravy

  • 6 tablespoons butter divided
  • 8 ounces sliced baby bella mushrooms
  • Salt and pepper
  • ¼ cup all-purpose flour
  • 3 garlic cloves minced or grated
  • 1 ½ cups chicken stock
  • ½ cup heavy cream



  • Bring the water, salt, sugar, lemon and peppercorns to a boil, stirring to help dissolve the salt and sugar. Once it boils, pour into a large mixing bowl and continue to stir to dissolve. Add the beer and ice. Stir to help melt the ice cubes. 

Schnitzel and Mushroom Gravy

  • Place one pork chop between two pieces of plastic wrap. Using a meat mallet, pound until about ¼-inch thick. Repeat with the remaining pork chops. Submerge in the brine and refrigerate for two hours — three at the very most. Do not overbrine. It can ruin the meat. After brining, pat dry with paper towels and do not rinse off the brine. Let the pork sit in room temperature for 30 minutes.
  • Right before breading, make the gravy by melting 2 tablespoons butter in a skillet over medium heat. Add the mushrooms and season with salt and pepper. Stir to coat the mushrooms. Allow to cook until browned. Don't stir too much to allow some caramelization. 
  • Remove the mushrooms. Add the remaining 4 tablespoons butter. Once melted, add garlic and cook for 30 seconds, stirring constantly. Whisk in flour. Cook about three to four minutes, whisking constantly. Pour in chicken stock and heavy cream and whisk until the mixture smooths out. Continue to cook until thickened, whisking frequently. Stir in mushrooms and season with salt and pepper to taste. Turn to low to keep warm and whisk every so often. Alternatively, you can make the gravy after frying the schnitzel and keep the schnitzel warm in a 200-degree oven as the gravy cooks.
  • Dredge the pork in flour and shake off excessive flour. Dip into beaten eggs and then dredge in panko breadcrumbs and shake off excessive crumbs. Repeat with the remaining pork. 
  • Add enough oil to a large skillet so that it comes up about ¼ inch and heat over medium-high heat. The oil is hot enough when it sizzles after adding a pinch of breadcrumbs. Carefully add the schnitzel and fry until golden brown, about three minutes. Turn and cook for another three minutes. Remove and place on a wire rack over a baking sheet in a 200-degree oven to keep warm. Repeat with the remaining schnitzel. Serve with mushroom gravy, lemon wedges and parsley. Enjoy!


  • For full tips, please see blog post.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Serving: 1cutlet | Calories: 400kcal | Carbohydrates: 16g | Protein: 24g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 127mg | Sodium: 85mg | Fiber: 1g | Sugar: 1g