Jägerschnitzel

• Meat

  • 4 Pork cutlets, Boneless Center Cut

• Produce

  • 5 oz Mushrooms

• Canned Goods

  • 1 1/2 cup Beef stock

• Baking & Spices

  • 10 tbsp Flour

• Oils & Vinegars

  • 1 Canola oil

• Bread & Baked Goods

  • 1 cup Panko breadcrumbs

• Dairy

  • 2 tbsp Butter
  • 1 tbsp Heavy cream

• Beer, Wine & Liquor

  • 1 tbsp White wine

• Liquids

  • 2 tbsp Eggs + 1 . water, Large

• Other

  • 1 tsp Kitchen bouquet
  • 1 tbsp Worcestershiresauce

Found on carriesexperimentalkitchen.com

Description

Directions

• Heat butter in a small saucepan over medium heat and add sliced mushrooms. Allow the mushrooms to soften for about 2-3 minutes; then add some flour to help thicken the sauce.
• Next, add white wine, beef stock, Worcestershire sauce, heavy cream and Kitchen Bouquet. Allow to simmer on low heat until your pork cutlets are ready.
• Pound out the pork cutlets with a meat mallet until they are about 1/2 thin.
• Next, dip the pork first into the flour, then egg wash, then Panko breadcrumbs.
• Heat oil in a large sauté pan and fry the cutlets 3-5 minutes per side depending on their thickness. You may have to do this in two batches. Remove the pork from the oil and drain on paper towels; then plate and top with mushroom brown gravy