Jägerschnitzel: Schnitzel with Mushroom Gravy

Ingredients:

• 4 boneless pork chops (about 1/2 inch thick)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• Salt and pepper to taste
• 1/2 cup vegetable oil for frying
• 8 oz mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon flour (for gravy thickening)
• 1 tablespoon fresh parsley, chopped (for garnish)

Directions:

1. Pound the pork chops to about 1/4 inch thickness and season with salt and pepper.
2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
3. Dredge each pork chop in flour, then dip in eggs, and coat with breadcrumbs.
4. In a large skillet, heat vegetable oil over medium heat. Fry the breaded pork chops for 3-4 minutes on each side until golden brown and cooked through. Remove and keep warm.
5. In the same skillet, add onions and garlic; sauté until onions are translucent.
6. Add sliced mushrooms and cook until softened, about 5 minutes.
7. Sprinkle 1 tablespoon of flour over the mushroom mixture and stir to combine.
8. Gradually add beef broth and Worcestershire sauce, stirring continuously until the gravy thickens, about 3-5 minutes.
9. Serve the schnitzels topped with mushroom gravy and garnish with fresh parsley.