Pork Schnitzels with Mushroom Sauce (Jägerschnitzel)

If you haven’t had German pork schnitzels, you are missing out on a delectable treat.  These thinly pounded pork cutlets are breaded and quickly pan-fried, making them crispy and delicious.  Pork schnitzel is a traditional German meal often served with french fries and lemon wedges.  However, you can customize your pork schnitzel by adding a gravy, such as the Jägerschnitzel that features a rich mushroom sauce.

For this recipe, start by making the mushroom sauce.  Set it aside on low while you make the schnitzels.

Ingredients for the Mushroom Sauce:

• 6 slices of TBS thick bacon, cut into ½ inch chunks
• 1 small sweet onion, chopped
• 1 clove of garlic, minced
• 8 ounces crimini mushrooms, sliced
• 2 ½ cups beef broth
• 1 tablespoon of red wine
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon sour cream

Directions for the mushroom sauce:

1. Using a deep skillet over medium heat, saute the bacon, onion, and garlic.  It’s best to start with the bacon, and once it begins to render fat, add the onion and saute until translucent.  Add the garlic last and saute everything for another 2-3 minutes.
2. Add the mushrooms to the skillet, and saute until the mushrooms begin to soften–about 2-3 minutes.  
3. Add the flour, salt, pepper, and paprika to the skillet.  Stir to mix the flour well.  Deglaze the skillet with the beef broth and red wine and dissolve all the flour.
4. Let the sauce simmer on low for 5 to 10 minutes until thickened.  Add the sour cream for richness and texture.  Set aside on low until the pork schnitzels are cooked.

Ingredients for Pork Schnitzels:

• 4 TBS boneless pork chops
• ¾ cup all-purpose flour
• 1 teaspoon of salt
• 3 eggs
• 1 cup breadcrumbs
• Canola oil or other high heat cooking oil for frying

Directions for Pork Schnitzels:

1. Pound out each pork chop between parchment paper until they are ¼ inch thick.  Season each side with salt and pepper.
2. Create a breading station with three bowls:  
   1. Flour and salt
   2. 3 eggs whisked together
   3. Breadcrumbs
3. Bread each pork chop in order of the bowls above: first flour, then egg, then breadcrumbs.  Set aside.
4. Use a large frying pan.  Add enough cooking oil to cover the pork chops and heat to about 330F.  
5. Carefully place one pork chop at a time into the hot oil.  Move it gently to make sure it is coated thoroughly in the cooking oil.  Cook for 2 to 3 minutes on each side until the edges begin turning golden brown.
6. Remove the pork chop from the oil and pat off excess oil with a paper towel.  
7. Serve on a plate with mushroom sauce drizzled over it and a little parsley sprinkled on top as desired.

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