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Pork Schnitzel with Mushroom Gravy Recipe

   
 

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     Pork Schnitzel with Mushroom Gravy

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   10

Ingredients
6 thin-cut boneless pork sirloin chops or boneless pork loin chops (about 1 1/4 lb)
1/2 C plus 1 T all purpose flour, divided
2 eggs
1 C plain dried bread crumbs
2 T chopped fresh parsley OR 1 T dried parsley flakes
1/4 C vegetable oil
4 T unsalted butter, divided
1/4 C finely chopped onion
1 package (8 oz) sliced button mushrooms
 
1 C chicken broth
2-3 T half-n-half
note-Pork cutlets can be substituted for the boneless pork chops

Instructions
1- Pound pork chops with meat mallet to 1/2-inch thickness. Season with salt and pepper. Place 1/2 C flour in shallow dish. Lightly beat eggs in separate shallow dish. Combine bread crumbs and parsley in another shallow dish.
2- Dredge chops in flour, shaking off excess. Dip in eggs, then into bread crumb mixture, turning to coat. 3- Heat oil and 2 T butter in 12-inch skillet over medium heat. Cook chops in two batches, 3 minutes per side, or until browned. Do not overcook. Remove from skillet.
4- Melt remaining 2 T butter in same skillet over medium heat. Add onion; cook and stir 1 minute. Add mushrooms; cook and stir 6-7 minutes or until mushrooms are lightly browned. Stir in remaining 1 T flour; cook 1 minute. Stir in broth; bring to a boil, stirring constantly. Boil 1 minute. Remove from heat; stir in half- n-half.
5- Spoon gravy over pork. Serve immediately.


Originally Submitted
6/20/2013





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