JAEGER SCHNITZEL
This is a simple variation of the classic German dish I tasted at a local cooking demonstration. It's very good, but I should say I don't have any reference point, not knowing what the classic tastes like. Optionally, add a shot of cream or half 'n half to the gravy. Traditionally served with spaetzle, but egg noodles or potatoes also work well.
Provided by ninja
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Trim excess fat from chops. In a pie plate or shallow dish combine flour, salt and pepper. Lightly coat chops in flour.
- In a 12-inch skillet, heat butter and olive oil over medium-high heat until butter melts. In batches, cook pork 3-4 minutes, or until browned, turning once. Remove pork from pan; set aside and keep warm.
- Into same skillet, add mushrooms and shallot and cook 3-4 minutes or until tender. With whisk, stir in water, wine and gravy mix; heat to boiling. Reduce heat to medium and sprinkle with parsley.
- Return pork to sauce in skillet. Cover and cook 7-8 minutes or until pork reaches an internal temperature of 145 degrees Fahrenheit and sauce thickens.
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