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Pork Schnitzel with Mushroom Cream Sauce

15

35

Apple

World Barbecue Champion Camillo Tomanek (aka Don Caruso BBQ) wields his Traeger in his home country of Germany. Here he Traeger-izes schnitzel by adding some wood-fired flavor to the crisp cutlets. A creamy mushroom sauce makes the dish extra luxe while an easy cucumber salad balances the richness with a tangy crunch. If you like, you can make the sauce and salad ahead of cooking the pork.

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Pork Chops

  • vegetable oil for pan frying

  • 4 boneless pork chops

  • 2 large eggs

  • 2 Tablespoon Traeger Rub

  • 2 Cup panko bread crumbs

Mushroom Cream Sauce

  • 1 Tablespoon unsalted butter

  • 16 Ounce button mushrooms, quartered

  • 1 Tablespoon Traeger Veggie Rub

  • 1 Cup heavy cream

  • 4 Ounce cream cheese (1/2 cup)

Cucumber Salad

  • 1 English cucumber, trimmed and thinly sliced

  • 1/3 Cup sour cream

  • 2 Tablespoon Fresh lemon juice

  • 4 Teaspoon distilled white vinegar

  • 1/2 Teaspoon salt

  • 1/4 Teaspoon Freshly ground black pepper

  • Pork Schnitzel with Mushroom Cream Sauce with Camillo "DonCaruso" Tomanek | Traeger Grills

  • 1

    For the pork chops: Fill a large heavy-based skillet one-third full with oil and heat over medium heat on your Traeger Induction cooktop or the stove to 350°F.
    • vegetable oil for pan frying

  • 2

    Set your Traeger to 225°F and preheat with the lid closed for 15 minutes. Use Super Smoke if available.
  • 3

    Whisk eggs and Traeger rub together in a bowl large enough to fit a pork chop. Put the panko on a plate. Dip a chop into the egg to coat completely then into the breadcrumbs, making sure both sides are well coated. Repeat with remaining chops.
    • 4 boneless pork chops

    • 2 large eggs

    • 2 Tablespoon Traeger Rub

    • 2 Cup panko bread crumbs

  • 4

    Working in batches if necessary, add the chops to the hot oil and cook until golden brown on one side, about 2 minutes. Flip and cook until the other side is golden brown about another 2 minutes. Transfer chops to a wire rack then place the rack directly on the grill grate and cook until cooked through (145°F), about 30 minutes.

    225 ˚F

  • 5

    Meanwhile, make the mushroom cream sauce. Melt the butter in a medium saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, until they exude most of their liquid, about 10 minutes. Sprinkle the Veggie Rub over the mushrooms then add the heavy cream and cream cheese. Increase the heat and cook, stirring occasionally, until the cream boils. Reduce the heat and simmer until slightly thickened, about 10 minutes. Keep warm. (You can make the cream sauce ahead. Cover and refrigerate it, then gently reheat before serving.)
    • 1 Tablespoon unsalted butter

    • 16 Ounce button mushrooms, quartered

    • 1 Tablespoon Traeger Veggie Rub

    • 1 Cup heavy cream

    • 4 Ounce cream cheese (1/2 cup)

  • 6

    Make the cucumber salad. In a medium bowl, toss the cucumber with the sour cream, lemon juice, vinegar, salt, and pepper and let sit for at least 10 minutes before serving.
    • 1 English cucumber, trimmed and thinly sliced

    • 1/3 Cup sour cream

    • 2 Tablespoon Fresh lemon juice

    • 4 Teaspoon distilled white vinegar

    • 1/2 Teaspoon salt

    • 1/4 Teaspoon Freshly ground black pepper

  • 7

    Serve the pork chops with the cream sauce and salad. Enjoy!

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