Schnitzel is a type of meat that is pounded or sliced thin then breaded and deep fried. In Germany the meat used is generally pork and that is what is used in this recipe. Normally the cut of meat used is a cutlet which is then pounded flat with a meat mallet. However, following our tradition of simplifying things for busy people we will be using thin sliced pork chops instead.
There are many different types of schnitzel, more than we could possibly discuss right now. Today we are going to be making jaeger schnitzel, or hunter’s cutlet as it would be in English. This is a schnitzel served over egg noodles with a mushroom gravy. I made it for my family this past weekend and the results were very positive. My father’s exact words were “feel free to make this again any time.” To make this dish you will need the following ingredients.
Two pounds of thin sliced pork chops
One cup of flour
One half cup milk
One medium onion, halved and sliced
One package sliced mushrooms
Three strips of bacon, cooked
Four packages of brown gravy
cooked egg noodles
Combine the eggs and milk and blend well. Put enough oil in a pan to cover the pork chops and heat it to aprox. 375 degrees. Dip each pork chop into the egg mixture and then dredge each one in the flour and then place in the hot oil. Cook the bacon until crisp, remove it from the pan, and add the mushrooms and onions to the same pan and brown them in the bacon grease. Cook each pork chop for five minutes, turn, and cook for five more minutes. Chop the bacon and add to the onions and mushrooms. Prepare the brown gravy according to the package directions. Add the gravy to the mushroom mixture. To serve, plate up a serving of egg noodles, top the egg noodles with a pork chop, and then smother the pork chop and egg noodles with the mushroom gravy. Enjoy