Jaeger Schnitzel

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Breaded pork cultets in a mushroom cream sauce. this recipe is an adaptation of a recipe that i found somewhere on the internet, and have never been able to find again. Some of the ingredients are approximate, so add a little at a time. remember that bacon is very salty, so you should not need to add salt to the sauce.

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Steps

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Wipe mushrooms clean and slice them.

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Set aside.

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Slice bacon into 1 inch pieces.

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Start bacon cooking in a large heavy skillet over medium-medium high heat.

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Place chops between two sheets of wax paper and pound with a kitchen mallot to thin them slightly.

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In a separate skillet heat 3 tablespoons olive oil over medium to medium high heat.

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Dredge cutlets in flour seasoned to taste with kosher salt and black pepper.

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When the olive oil is hot place cutlets in pan and cook , turning once until cooked through.

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Place cooked pork chops on serving platter , cover with foil to keep warm , and set aside.

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When bacon is crisp tilt pan slightly and spoon out most of the grease , leaving about 1 tablespoon in the pan.

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Add shallots , capers , and mushrooms and cook for about 2-3 minutes.

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Pour a small amount of wine , about 1 / 4 cup , into pan while scraping the bottom of the pan with a wooden spoon to loosen browned bits.

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Use your judgement and add a little more wine to further deglaze th.

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Ingredients

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boneless pork chops, flour, olive oil, bacon, white mushrooms, shallot, riesling wine, whipping cream, capers, fresh ground black pepper, kosher salt