schnitzel or jäger schnitzel

How To Make schnitzel or jäger schnitzel

• 
  1

  Set up 3 shallow dishes. Place the flour herbs and spices in one, the eggs in another and the bread crumbs, herbs and spices in the final dish. For dredging as some of us call it.
• 
  2

  Using a plastic bag, place each boneless pork chop in and tenderize with meat tenderizer.
• 
  3

  Dredging each in flour, spice and herb mixture, the egg, finally in your bread crumbs, herbs and spices mixture. Place in to hot olive oil in your cast iron skillet and into 350*to 375* preheated oven. Bake for 3 minutes on one side then gingerly turn over for another 3 minutes . Keep lid on once again.
• 
  4

  Jäger: Using the same pan as you made the Schnitzels in, fry the mushrooms until they begin releasing water. Remove them from the pan and set aside.
• 
  5

  Add a little butter or bacon drippings to the same pan. Add onions Cook until onions begin to brown. Add mushrooms back to the pan, then add the cream and milk for thinning. Add salt, pepper to taste. Bring mixture to a boil till you have reached the right consistency.
• 
  6

  Stir in whipping cream into the sauce until the sauce reaches the desired consistency add milk if needed (the sauce shouldn't be too thin and be creamy). Remove pan from heat. Stir in 2/3 of the chopped parsley. Add additional salt and pepper to taste.
• 
  7

  To serve, place a Schnitzel on a plate and top with the sauce. Sprinkle some chopped parsley over the sauce. You can fix with or with out Jäger
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card