Jagershnitzel

Balcer Rating: 5

Jagerschnitzel  (Hunter Schnitzel)

• 6 thin pork cutlets (can be beaten thin if you cannot find thin cut)
• 4 eggs (beaten)
• 2 Tbs all-purpose whole wheat flour
• 1 box Panko bread crumbs (you can use other bread crumbs, but we found this gives the best crunch)
• 1/2 cup vegetable oil
• salt and pepper
  
  Gravy:
• 1 white onion
• 1 cup button mushrooms
• 1/2 cup butter
• 1/2 cup flour
• 1 clove garlic, minced
• 1/4 cup ketchup
• 1 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 quart cold beef broth (as high-quality as possible!)
• salt and black pepper to taste

Dredge each cutlet in the seasoned (salt and pepper) flour, then in the egg, then Panko
Place in pan with warmed oil in a deep frying pan over medium heat. Cook in the oil until golden, 3-4 minutes each side Serve with mashed or boiled potatoes or potato salad.

for the gravy

Thin slice the onion. Saute the mushrooms and onions and set aside. In a saucepan, melt the butter over medium-low heat. Add the flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and smells like cooked pie crust. Add the garlic and cook for 30 seconds. Whisk in a cup of the cold beef broth, and then add the rest of the ingredients, except the salt and pepper. Bring to a simmer, whisking, and then reduce the heat to low and simmer for 20 minutes, stirring occasionally. Taste, and season with salt and pepper and add the onion and mushrooms.