Ingredients
Makes 2 servings
Pork
2 boneless pork chops
2 cups panko bread crumbs
1/2 cup vegetable oil
1/2 cup all purpose flour
2 eggs
Gravy
1tbsp olive oil
2 cups beef broth
8oz button mushrooms
4tbsp butter
1tsp soy sauce
1 sprig thyme
1/2 tsp sugar
1 tsp dijon mustard
salt as needed
pepper as needed
Procedure
Cutlets
Cut fat from pork chops.
Place chops on plastic wrap and cover in another layer of plastic wrap.
Pound with meat mallet or pan until ½ inch thick.
Season both sides with salt and black pepper.
Lightly coat both sides with 2 tablespoons of flour.
Pour beaten eggs over the flour-coated pork until both sides are coated.
Toss the pork pieces in the bread crumbs and press firmly to coat the meat.
Set aside to chill in the refrigerator for 15-30 minutes.
Mushroom Gravy
Chop rinse and dry button mushrooms.
Preheat stainless steel saute pan.
Add 1tbsp butter and 1 tbsp olive oil.
Add mushrooms once oil is hot enough.
Once mushrooms are tender add thyme sprigs and turn to medium, cook for about 2 min.
Push mushrooms to the side and add 3tbsp butter.
Once butter is melted add 3tbsp flour.
Start by mixing butter and flour, then mix with mushrooms.
Once flour flavor is gone and nutty mushroom flavor is present, add beef broth.
Mix together and incorporate roux then add soy sauce.
If roux is not thick enough, gradually add more flour.
Simmer and reduce on medium low heat until thick (about 8min).
Add sugar and dijon mustard.
Salt and pepper to taste.
Keep heated on low until cutlets are done.
Shnitzel
Preheat 1/4 cup of vegetable oil in a large skillet over medium high heat.
Get cutlets from the fridge and fry for 4 to 5 minutes per side.
Cook until the meat is no longer pink inside and the coating is crisp and well-browned.
Place on plate with paper towels and salt as desired.
Top with mushroom gravy; goes well with spaetzel!
Mahlzeit!
