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Main Dishes • German

Beer-Brined Schnitzel With Creamy Mushroom Gravy Recipe

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.

4.9 from 207 votes
50 mins
Total Time
4
servings
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Beer-Brined Schnitzel With Creamy Mushroom Gravy

How to Make the Best Beer-Brined Schnitzel With Creamy Mushroom Gravy

A German Classic With a Tangy Twist

This beer-brined schnitzel with creamy mushroom gravy is a showstopper that brings authentic German comfort food to your dinner table. The secret to its incredible flavor lies in the beer brine—the hefeweizen not only tenderizes the pork but imparts a subtle, complex depth that elevates this dish far beyond ordinary breaded cutlets. Paired with a luscious, earthy mushroom gravy, this is the kind of meal that makes you feel like you’re dining at an upscale German restaurant.

Why This Recipe Works

The magic happens in three stages. First, the beer brine infuses the pork with moisture and flavor while the salt and spices create a perfect seasoning foundation. Then, the panko crust delivers that signature crispy-golden exterior that contrasts beautifully with the tender, juicy meat inside. Finally, the creamy mushroom gravy—built on the flavorful fond left in the pan—ties everything together with rich, umami notes. It’s a complete meal that’s surprisingly approachable for home cooking.

Perfect For Any Occasion

Whether you’re preparing a special Oktoberfest celebration or simply craving restaurant-quality comfort food, this schnitzel delivers every time. It pairs wonderfully with traditional German sides like sauerkraut, red cabbage slaw, or a crisp potato salad. The entire dish comes together in under an hour, making it perfect for weeknight dinners that feel impressive enough for entertaining guests.

Beer-Brined Schnitzel With Creamy Mushroom Gravy

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.

4.9 from 207 votes
CourseMain Dishes
CuisineGerman
Keywordbeer brined schnitzel, pork schnitzel, schnitzel with mushroom gravy
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings4 servings
Calories400kcal
AuthorChristina Hill
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Ingredients

For the Brine

For the Schnitzel

For the Creamy Mushroom Gravy

Instructions

Prepare the Brine

  1. In a large bowl, combine water, salt, sugar, lemon wedges, and peppercorns.
  2. Stir until salt and sugar are dissolved.
  3. Add the cold hefeweizen and ice cubes to the brine.

Brine the Pork

  1. Place pork chops in the brine, ensuring they are fully submerged.
  2. Refrigerate for at least 2 hours, or up to 8 hours for more intense flavor.

Cook the Schnitzel

  1. Remove pork chops from brine and pat dry with paper towels.
  2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
  3. Coat each pork chop with flour, shaking off excess. Then dip in beaten egg, and finally coat thoroughly with panko breadcrumbs.
  4. Heat oil in a large skillet over medium-high heat until shimmering.
  5. Carefully place breaded pork chops in hot oil and fry for 5-7 minutes per side until golden brown and cooked through.
  6. Transfer to a paper towel-lined plate and tent with foil to keep warm.

Make the Creamy Mushroom Gravy

  1. In the same skillet (don't clean it), melt 3 tablespoons of butter over medium heat.
  2. Add sliced mushrooms and cook for 5-7 minutes until golden, stirring occasionally. Season with salt and pepper.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle flour over the mushrooms and stir to combine, cooking for 1-2 minutes.
  5. Slowly pour in chicken stock, stirring constantly to avoid lumps.
  6. Bring to a gentle simmer and cook for 3-5 minutes until sauce thickens slightly.
  7. Remove from heat and stir in heavy cream and remaining 3 tablespoons of butter.
  8. Season with salt and pepper to taste.

Serve

  1. Plate schnitzel and top with creamy mushroom gravy.
  2. Garnish with fresh lemon slices and chopped parsley if desired.

Notes

  • Make sure pork chops are pounded thin before brining for even cooking and maximum tenderness.
  • For best results, use a hefeweizen or other light German beer for the brine.
  • The schnitzel is best served immediately while the breading is still crispy.
  • Leftover mushroom gravy can be stored in the refrigerator for up to 3 days.
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