Jaegerschnitzel is similar to the better-known Wienerschnitzel but is made with pork instead of veal and with a different sauce. (Jaeger means hunter in German so it's a mushroom sauce.) This went down so well with the whole Madhouse Family that I actually forgot to take a photo of the assembled dish and we were all halfway through our plates before I remembered - oops !!
1 pork chop per person
1 egg, beaten
salt, pepper, garlic granules, parmesan
toasted breadcrumbs (mine came out of a pack but you could make your own)
250g bacon lardons
4 large mushrooms
beef stock (or leftover gravy)
Cut the bone off the pork chops (I used scissors for this) and use a rolling pin to flatten them slightly. Set up a dish full of beaten egg, a dish full of breadcrumbs, mixed in with salt, pepper, garlic granules and parmesan, and an empty plate to stack up the breaded cutlets. Dip the meat in egg then breadcrumbs on both sides.
In a large frying pan, fry the bacon lardons. Remove from the pan and reserve.
Chop and fry the mushrooms in the bacon fat. Reserve with the bacon.
Add a little butter and/or oil to the remaining bacon fat and fry the pork for 5 minutes on each side until golden brown and cooked all the way through. Remove from the pan and keep warm on a warmed plate or in the oven.
I had some leftover gravy from the Sunday roast that I wanted to use up, but the original recipe calls for beef stock. Put some in the pan and bring to the boil.
Reduce the heat and add the cream (I just poured enough to get the consistency I wanted - about 10cl, I would guess).
Return the bacon and mushrooms to the sauce and heat until it's all piping hot.
Serve the pork with spaghetti, chips, boiled potatoes or mash and pour the sauce all over the top. This was unanimously declared utterly delicious and I've been told I have to make it again. The kids aren't usually that keen on pork chops because they are difficult to cut, but removing the bone made it all a lot easier.
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