Jager Schnitzel (Breaded Pork)
6 thinly cut pork loin chops (about 1 ½ pounds)
1 cup AP Flour
1 tsp. salt
1 tsp. pepper
1 tsp. granulated garlic
1 tsp. paprika
½ cup milk
2 tsp. mustard
2 cups panko bread crumbs
½ lb bacon, diced
½ cup diced yellow onion (about ½ an onion)
2 cups sliced mushrooms
Olive oil for frying
2 cups beef stock
2 T butter at room temperature
2 T fresh parsley
Pound the pork loin slices between sheets of cling wrap until they are about a ¼” thick. In a shallow pan or bowl mix ¾ cup AP flour with salt, pepper, garlic and paprika. In a another shallow pan or bowl whisk together the egg, milk and mustard to make a wet dredge. In yet another shallow pan or bowl place the panko bread crumbs.
Dredge the pork slices in the flour mixture first, then the egg mixture and finally in the panko bread crumbs. Let set on a cookie sheet on a rack for 5 minutes.
Saute the bacon over medium heat until crispy. Remove from the pan to paper towels leaving the bacon grease behind to saute the onions for about 3 minutes until translucent. Add the mushrooms and continue to cook for another 2 minutes. Stir in ¼ cup AP flour to create a roux. Cook about 2-3 minutes to make a blond almost brown roux. Add the beef stock and reduce slightly. Season with salt and pepper. Keep the gravy warm.
Preheat a cast iron skillet to about 350 degrees. You can do this in the over or on the stove top. Add about 1/4” olive oil to the pan. Cook pork slices about 5 minutes on one side then flip and cook 3-4 on the other side. Remove to a platter.
Add 2 T of butter to the gravy and stir until it has melted.
Serve pork with a ladle of gravy, then a garnish of chopped bacon and fresh parsley.