Pork Schnitzel with Mushroom Gravy

I lived in Germany and Austria for about a year and a half and I came to really love most of their food. I never became a huge fan of sauerkraut and don't even get me started on spaetzle, but I do love schnitzel. This schnitzel is not exactly like what we ate there, we never had it with gravy, but some friends made this for us a few years ago and it was so good that I had to have the recipe.

Here is what you need:

4-6 boneless pork chops
2 Eggs
1 t Paprika
1 C Flour
2 Lemons, zested
2 C Bread Crumbs
2 t Salt
1 t Pepper
6 T Extra Virgin Olive Oil
3 T Butter
1 Chicken Bouillion Cube
1 C Fresh Mushrooms, sliced
2 C Hot Water
1 Pkg. Pork Gravy Mix
2 T Sour Cream

1. Tenderize pork chops with a meat mallet (I just barely got one. I was so excited to finally be able to do this step.) I covered my pork chops with plastic wrap to prevent splatter. Lightly beat eggs in a small bowl. Mix flour and paprika in another bowl. Mix lemon zest and bread crumbs in another bowl. Save the lemons to squeeze over schnitzel at the end.

2. Heat 3T oil and 1T butter in a skillet. Bread the pork chops by first coating them in the flour mixture, then in the eggs and then in the bread crumbs mixture. Place 3-4 pork chops into the skillet and cook on each side until cooked all the way through. The biggest challenge is being patient and keeping the heat medium to medium low so the meat cooks all the way through before the outside is completely burned. Remove schnitzel from the pan and cover. Repeat for any other pork chops, adding in oil and butter again.

3. In the empty pan, add 1 T of butter, bouillion cube and sliced mushrooms. Break down the cube and cook until mushrooms are tender. Add hot water and gravy mix. Whisk together and cook over medium heat until it starts to boil. Remove from heat and add in sour cream.

Serve schnitzel with mushroom gravy on top. I like to serve it with roasted red potatoes. You can tell this is a picture of husbands plate because if it were mine there would be a large puddle of gravy over the entire plate. Squeeze lemon juice over top, it adds a really nice flavor. Enjoy!

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