Pork Schnitzel with a Creamy Mushroom Sauce

Cooking time
Serves2-4 people
Pork Schnitzel with a Creamy Mushroom Sauce

Escalope with me, I’m a saucy Schnitzel

2 ratings


  • 2 pork escalopes
  • Sea salt and freshly ground pepper
  • 1 mug breadcrumbs
  • 1 sprig fresh rosemary, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 egg, whisked
  • A few sloshes of olive oil
  • 400g mushrooms, thinly sliced
  • 150ml white wine or cider
  • 150ml cream
  • 1 lemon
  • A handful of fresh parsley, finely chopped

Lovely with steamed broccoli and mash.

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1. Season the pork with salt and pepper. Place between two sheets of parchment paper. Bash with a rolling pin till flattened to about 2cm thickness.
2. Mix the breadcrumbs with rosemary and half the garlic in a shallow dish.
3. Place the egg in a separate shallow dish. Dip each escalope into the egg first, then coat in the breadcrumbs.
4. Repeat once if there’s enough egg left to do so. Set aside.
5. Get a large frying pan hot for your mushrooms. Sizzle in a little olive oil till golden. Swirl in the garlic.
6. Cook a for a sec. Pour in your wine or cider. Let it reduce right down till it’s nearly evaporated. Swirl in the cream. Let it bubble away over low heat for a couple of mins, till thickened a little. Season with a good hit of pepper and a little salt. Taste.
7. Adjust seasoning as needed.
8. Cook your breaded escalopes in a large, hot frying pan generously glossed with oil. Sizzle over medium-high heat till you have a crisp, golden crust on each side.
9. Once cooked, finish the pork with a dusting of sea salt, lemon zest and a squeeze of juice. Warm your mushrooms back up. Finish with parsley and serve alongside the pork.
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