How to Make German Schnitzel with Mushroom Gravy | How To Feed a Loon

Name: How to Make German Schnitzel with Mushroom Gravy | How To Feed a Loon
Ingredients: 2 tbsp olive oil; 2 tbsp unsalted butter; 1/2 onion, chopped; 1 clove garlic, minced; 8 oz. cremeni mushrooms (sliced); 1/4 cup all-purpose flour; 1/2 cup white wine; 2 1/2 cups beef stock; 1 tbsp whole grain mustard; 1 tbsp Worcestershire sauce; Salt and pepper (to taste (about 1/4 teaspoon each)); Vegetable oil (for pan frying (about 2 cups)); 4 boneless pork chops (about 16 ounces, total); 1 cup all-purpose flour; 2 large eggs (plus two tablespoons of water); 1 cup dried bread crumbs (not seasoned); 1 tsp Kosher salt; 1 tsp freshly ground black pepper; 1 tsp smoked paprika; 1/2 tsp caraway seeds; Lemon wedges, for garnish; Flat-leaf parsley, chopped, for garnish

"This German Schnitzel with Mushroom Gravy is so delicious! Use pork, veal or chicken. The mushroom sauce (Hunter / Jager gravy) is perfect...."

INGREDIENTS

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2 tbsp olive oil

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2 tbsp unsalted butter

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1/2 onion, chopped

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1 clove garlic, minced

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8 oz. cremeni mushrooms (sliced)

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1/4 cup all-purpose flour

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1/2 cup white wine

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2 1/2 cups beef stock

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1 tbsp whole grain mustard

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1 tbsp Worcestershire sauce

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Salt and pepper (to taste (about 1/4 teaspoon each))

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Vegetable oil (for pan frying (about 2 cups))

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4 boneless pork chops (about 16 ounces, total)

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1 cup all-purpose flour

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2 large eggs (plus two tablespoons of water)

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1 cup dried bread crumbs (not seasoned)

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1 tsp Kosher salt

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1 tsp freshly ground black pepper

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1 tsp smoked paprika

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1/2 tsp caraway seeds

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Lemon wedges, for garnish

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Flat-leaf parsley, chopped, for garnish

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