Schnitzel With Mushroom Gravy

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Boneless pork chops Flour Eggs Panko breadcrumbs Oil Beer brine (beer, water, lemon, sugar, salt, peppercorns) Mushroom gravy (butter, mushrooms, garlic, chicken stock, heavy cream)

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Place the boneless pork chops between two sheets of plastic wrap and pound until nice and thin. This makes for quick and even frying.

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Submerge the pork chops in the beer brine and refrigerate for two hours. This makes for an even more flavorful, tender pork.

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After brining, pat off the excessive brine, coat in flour on both sides and then dip into beaten eggs.

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Now dredge the coated pork chops in panko breadcrumbs. This gives the pork an extra crispy crust than just flour alone.

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We heat oil in a pan until hot and then pan fry the schnitzel on both sides until it's perfectly golden brown.

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Top the fried schnitzel with creamy mushroom gravy, garnish with fresh parsley and serve with lemon wedges. Prost!

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I made this for my husband this past weekend and he loved it! The recipe is simple to follow and it turned out absolutely delicious!

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