Jager schnitzel with mushroom gravy
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I also enjoy some home cut french fries and a salad with this meal.
4 butterfly pork chops or veal cutlets
3 pkgs. brown gravy mix
8 oz. fresh white mushrooms sliced (more is ok)
Pound chops to tenderize until about 1/2 inch thick. Dip chops in flour, then milk, then seasoned bread crumbs. Fry in oil mixed w/2 to 3 T. bacon fat until medium brown. Saute mushrooms in 3 T. butter. In bowl, prepare gravy as directed on box, then stir into sauted mushrooms. Cook gravy to desired thickness. Serve schnitzel with a good portion of mushroom gravy on top.
Mike Vande Voort