Jaegerschnitzel

A yummy German recipe that is pure comfort food.  This is best served with some thick sliced potatoes fried with bacon and onion, spatzel, mashed potatoes or even egg noodles.    The gravy for this is wonderful and would be even better with a little dash of either vinegar or whole grain mustard.   

3 thick cut boneless pork chops

5 slices of bacon, chopped

2 cups sliced mushrooms

2 tbsp olive oil, plus more if necessary

1/2 cup flour, for dredging

2 large eggs, lightly beaten

1 cup bread crumbs or pankco crumbs

4 tbsp Butter

4 tbsp Flour

3 cups beef broth

Salt and Pepper

Cut each chop through the middle to create two thinner chops, giving you a total of 6 when you are done.  Begin frying the bacon until crisp.  Remove bacon from pan, reserving bacon fat in pan.  Add mushrooms to pan and cook for about 5-10 minutes.  Remove mushrooms from pan.

Put eggs into a bowl, flour into another bowl, and bread crumbs into a third bowl.  Dip chops first into flour, then egg, then crumbs.  Put chop into hot pan with bacon fat and any additional olive oil needed and fry on each side for about 5 minutes per side.  When all chops have been cooked, remove from pan.  Scrape out any scraps left in the pan.  Add butter, melt and then add flour.  Whisk together then add in beef broth.  Whisk til thickened then add back in bacon, and mushrooms.  Serve this gravy over the chops.