Ingredients
4 boneless pork cutlets
1 cup breadcrumbs (regular or panko)
1/2 cup flour
2 eggs, beaten
Salt and pepper to taste
Vegetable oil for frying
For the Mushroom Gravy:
8 oz mushrooms, sliced
1 oz bacon (optional)
1 small onion, finely chopped
2 garlic cloves, minced
2 tbsp butter
2 tbsp flour
1/2 cup white wine (optional)
1 cup beef broth
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
Preparing the Schnitzel
Pound the pork cutlets: Place the pork cutlets between two sheets of plastic wrap and pound them to ¼ inch thickness.
Bread the cutlets: Set up a breading station with flour, beaten eggs, and breadcrumbs. Season the cutlets with salt and pepper. Coat each one in flour, dip in the egg, then coat in breadcrumbs, pressing firmly.
Frying the Schnitzel:
Heat the oil: In a large skillet over medium-high heat, add enough oil to cover the bottom. Fry the schnitzels for 2-3 minutes on each side until golden brown. Drain on paper towels.
Making the Mushroom Gravy:
Cook the onions, bacon and garlic: In a saucepan, melt butter over medium heat. Add onions, bacon and garlic, cooking until softened.
Add mushrooms: Stir in the mushrooms and cook until golden.
Make the gravy: Sprinkle flour over the mushrooms and stir to combine. Gradually add the white wine (if using) and beef broth, stirring constantly until the sauce thickens. Let it simmer for 5 minutes. Season with salt and pepper.
Assembling the Jägerschnitzel:
Serve the schnitzels: Place the schnitzels on plates and top with the mushroom gravy. Garnish with fresh parsley and enjoy with your favorite sides.
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