Ingredients
4 x 150g Boneless Pork Chops
Salt
Pepper
2 tsp Paprika
2 tsp Garlic Powder
1 cup Flour
2 Eggs
2 cups Panko Breadcrumbs
Mushroom Sauce
2 Tbsp Butter
1 Onion, finely chopped
3 Garlic cloves, finely minced
450g Button Mushrooms, sliced
4 Tbsp Butter
4 Tbsp All-purpose Flour
2 cups Stock
½ tsp Salt
½ tsp Sugar
½ tsp ground Black Pepper
3 Tbsp Heavy Cream
Method
- Place each piece of boneless pork chop in a Ziplock bag. Using a meat mallet or rolling pin, pound individual pork chops to an even thickness of ¼ inch. Remove from bag and set aside.
- Sprinkle each piece with salt and pepper.
- In a large bowl, combine flour, paprika and garlic powder. Coat each piece of pork with the flour mixture and shake off excess.
- In a different large bowl, whisk the eggs. Dip each piece of pork into the egg mixture and shake off excess.
- On a large plate with panko crumbs, lightly coat each piece with crumbs and shake off excess.
- In a deep skillet over medium heat, heat at least 15cm of oil. When hot, dip the end of the schnitzel to check if it sizzles. Carefully place each crumbed pork chop and cook until deep golden. Flip the schnitzel to cook the other side.
- Set aside the pieces of schnitzel.
- In a different skillet, melt 2 Tbsps butter and fry the onions until brown. Add minced garlic and cook an extra minute.
- Add mushroom slices and cook until golden and liquid has evaporated.
- Add and melt the additional 4 Tbsps of butter. Add the flour and stir continuously to combine.
- After 3minutes, add the stock of your choice with the remaining spices. Stir continuously until gravy thickens. Add additional salt and pepper to taste.
- Add heavy cream and stir in on low heat.
- Serve gravy with schnitzel.