Jaeger Schnitzel

I’ve always loved going to Helen, Georgia, as it’s an excuse to get delicious German food.  I would drag my daughters along and over the years they also developed a love for German foods.  My daughter Nicole loves Jaeger Schnitzel and she actually started making it for us when she was in high school.  Having a younger sister that would get on her nerves, she’d make this when she needed to work out some aggression, and let me tell you those pork cutlets would be very thin.  I guess you could say it’s a “family recipe” as it’s been tweaked over the years and rather than passing from mother to daughter, it rather passed from daughter to mother. (Thanks Nicole!) 

—Claudia Stephens (Auxiliary Services)

2 pounds bonelss pork chops
3 Tablespoons oil (I use coconut oil)
2 eggs, beaten
1/2 cup plain bread crumbs
3 1-ounce packages dry mushroom gravy mix
1 pound fresh mushrooms, coarsely chopped

Number of portions: 8

1. Pound out cubed pork (cut in half to have more portions, if desired).
2. Heat oil in a large skillet or Dutch oven over meadium heat.
3. Dip pork in egg, then bread crums, and place in hot oil.
4. Cook and flip meat until golded brown (use a fork to flip as a spatula will remove the crust).
5. Remove to a warm plate.
6. Prepare gravy mix according to package directions.
7. Stir mushrooms in with gravy and cook.