Jaegerschnitzel

What you need:

For the pork:

• 4 boneless pork chops
• 1 cup all purpose flour
• 1 cup panko bread crumbs
• Garlic powder
• Onion powder
• Black pepper
• Seasoned salt
• Dried parsley
• Olive oil

For the gravy:

• 2 Tbsp. unsalted butter
• 1/2 lb. bacon, chopped
• 2 cloves minced garlic
• 2 eggs
• 2 shallots, minced
• 8 oz. sliced mushrooms
• 1/4 cup red wine
• 1/2 cup sour cream
• 2 cup beef broth
• 2 Tbsp. chopped parsley, optional

Directions:

1. Cook bacon until crisp and transfer to a paper towel-lined plate. Reserve 2 Tbsp. of bacon grease.
2. Pound out pork chops until they are very thin - 1/4 inch or so.
3. In one bowl, mix together flour, garlic powder, onion powder, black pepper, seasoned salt, and dried parsley.
4. In another bowl, whisk two eggs together with a little bit of water.
5. In another bowl, mix together panko, garlic powder, black pepper, onion powder, seasoned salt, and dried parsley.
6. Drizzle a lot of olive oil in a large skillet and heat over medium-high heat.
7. Dredge pork chops in flour, egg, then panko, making sure to press panko onto the pork chop.
8. Fry in olive oil until browned and crispy on each side. Move to a paper towel-lined plate.
9. In another large skillet, heat reserved bacon grease and butter over medium-high heat.
10. Add shallots and mushrooms and cook until softened.
11. Deglaze with red wine. Then sprinkle with flour and stir.
12. Whisk in beef broth, garlic, salt, pepper, and sour cream. Cook and whisk until thickened and bubbly.
13. Serve pork topped with gravy and topped with bacon and parsley, if desired.

Recipe from Bacon, Butter, Cheese, and Garlic

Posted on Fantastical Sharing of Recipes