6
4-ounce boneless pork loin chops
1/2tsp.kosher salt, plus more to taste
Black pepper, to taste
1c.all-purpose flour
2large eggs
2tbsp.milk
11/2c.seasoned breadcrumbs
Vegetable oil, for frying
4tbsp.salted butter
8oz.white and/or cremini mushrooms, thickly sliced
1shallot, finely chopped
1/2tsp.kosher salt
2tsp.fresh thyme, chopped
1/4c.all-purpose flour
11/2cups low-sodium chicken broth
1/2c.heavy cream
1/4c.fresh parsley, chopped
1tbsp.fresh lemon juice, plus wedges for serving
Green salad, for serving
Step 1For the pork: Preheat the oven to its lowest setting (about 200 ̊) with a baking sheet on the middle rack. Cover each pork chop with plastic wrap, then pound with a meat mallet until about 1⁄4 inch thick. Season with salt and pepper.Step 2Whisk the flour and 1⁄2 teaspoon salt in a shallow bowl. Whisk the eggs and milk in a second bowl; put the breadcrumbs in a third bowl.Step 3Heat about 1⁄2 inch vegetable oil in a large nonstick skillet over medium heat.Working in batches, dip the pork in the flour, then the eggs and then the breadcrumbs, shaking off any excess between each. Fry until golden brown, about 2 minutes per side. Drain on paper towels and season with salt, then keep warm on the baking sheet in the oven.Step 4For the gravy: Carefully pour out the oil from the skillet and wipe clean. Return to medium heat and add 1 tablespoon butter. Add the mushrooms, shallot and salt.
Cook until the mushrooms release their liquid, then increase the heat and cook until the liquid is reduced and the mushrooms are browned, 4 to 5 minutes.Step 5Add the remaining 3 tablespoons butter and the thyme and let melt, then sprinkle in the flour and cook, stirring, 1 to 2 minutes. Whisk in the broth and heavy cream and bring to a simmer. Cook until thickened, 3 to 4 minutes. Stir in the parsley and lemon juice. Top the schnitzel with the mushroom gravy.
Serve with lemon wedges and salad.
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