Recipe: Schnitzel with Jaeger Sauce

Schnitzel or Pork Chops
(Schnitzel oder Kotletts)

4 boneless pork chops or sliced pork tenderloin
1/2 cup flour
1/2 cup plain bread crumbs
A dash of salt
A dash of pepper
A dash of paprika
2 eggs
1/2 cup oil

Rinse meat under cold water. Pat dry with a paper towel and tenderize on both sides. Sprinkle meat on both sides with salt, pepper, and paprika. Beat the eggs and dip both sides of meat into the mixture. Roll both sides in flour, then dip into the blended egg again. Now dip both sides into the bread crumbs. In a large skillet, heat the oil and fry the chops on both sides over medium heat for about 20 minutes, or until both sides are crisp and golden.

Tip: Don't cover the pan while cooking or the meat won't be crispy. After the meat is done cooking, pat with a paper towel to remove the excess oil. Serve with potato salad, buttered parsley potatoes, mashed potatoes with gravy, or with a vegetable with hollandaise sauce.

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Jaeger Sauce for Schnitzel

1 cup fresh mushrooms chopped (or use canned strained mushrooms)
1 1/2 cup water
1/2 onion, diced
1 package brown gravy mix
2 tablespoons margarine
2 tablespoons finely chopped parsley

Melt margarine in a large saucepan. Add onion and mushrooms and fry until golden. Add water, bring to a boil, and blend in the brown gravy mix.

Reduce heat to medium and cook for about 5-10 minutes. Before serving, sprinkle with finely chopped parsley.

Tip: Pour this sauce over schnitzel and serve with potatoes and a fresh garden salad