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