Jaeger Schnitzel

Recipe View Gently flatten the cubed pork pieces to about 1/4-inch thickness using a meat mallet or rolling pin. Cut each flattened piece in half. (5 minutes)

Recipe View Heat about 1/2 inch of vegetable oil in a large skillet or Dutch oven over medium heat until it reaches 350°F (175°C). (5 minutes)

Recipe View Prepare a breading station with the beaten eggs in one bowl and the seasoned bread crumbs in another. Dip each pork cutlet in the egg, allowing excess to drip off, then dredge in the bread crumbs, ensuring it's fully coated. (10 minutes)

Recipe View Carefully place the breaded pork cutlets in the hot oil, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through. Remove to a wire rack to drain excess oil. (10-15 minutes)

Recipe View Prepare the mushroom gravy according to package directions, or your preferred homemade recipe. Stir in the chopped mushrooms and simmer for 5-7 minutes, or until the mushrooms are tender and the gravy has thickened slightly. (10 minutes)

Recipe View While the gravy simmers, bring a large pot of lightly salted water to a boil. Add the egg noodles and cook according to package directions, or until al dente (about 8-10 minutes). Drain well. (15 minutes)

Recipe View Serve the crispy pork cutlets over a bed of egg noodles, generously smothered with the mushroom hunter's gravy. Garnish with fresh parsley, if desired.