Jaeger Schnitzel with Thyme and Parsley
|1 box||8oz japanese panko crumbs|
|1/4 c||thyme, dried- if using fresh thyme, cut in half|
|2 Tbsp||fresh parsley|
|1 Tbsp||garlic powder|
|dash salt and pepper|
|6 to 8||pork chops, center cut (1/2 inch thick or less)|
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|2||eggs, slighty beaten|
|4 Tbsp||olive oil, extra virgin|
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|1||medium fresh lemon|
|REALLY EASY APPLESAUCE|
|3 lb||apples (golden delicious or any cooking apple) peeled, cored and sliced|
|3/4 c||sugar or to taste|
Although in traditional German fare (my heritage) this dish is made with veal cutlets, I found beautiful boneless pork center cut chops that translated beautifully. These should be 1/2 thick or less. I decided to coat with Panko crumbs and herbs (not German!), which keeps them moist and tender. Top with the traditional Mushroom Gravy, or my favorite- homemade applesauce and a dollop of Sour Cream.
As you fry the cutlets, you will need to add more of the butter and oil as you go.
Combine all ingredients in large glass bowl. Cover with wax paper. Cook in microwave on high 8-11 minutes or until apples are soft, stirring once half way through cooking. Mash apples until slightly chunky; serve warm or chilled. Yields 5 1/2 cups.