Jägerschnitzel with Mushroom Sauce

greattastesmb.ca

Helen Mathes

subheading: Schnitzel:

4 pork loin centre chops, boneless, well-trimmed, about ½-inch / 1.25 cm thick

Salt and ground black pepper for seasoning

¾ cup (175 mL) flour

1 ½ cups (375 mL) plain dried breadcrumbs

½ tsp (2 mL) EACH garlic powder, salt and ground black pepper

1 large egg

1 Tbsp (15 mL) water

2 to 4 sprigs fresh thyme

Canola oil for frying

subheading: Mushroom Sauce:

2 Tbsp (30 mL) unsalted butter, divided

10 oz (300 g) cremini mushrooms, thinly sliced

1 large shallot, minced

1 tsp (5 mL) tomato paste

½ cup (125 mL) beef broth

½ cup (125 mL) half and half cream

1 tsp (5 mL) Worcestershire sauce

1 tsp (5 mL) dried thyme leaves

1 tsp (5 mL) paprika

¼ tsp (1 mL) garlic powder

2 Tbsp (30 mL) finely chopped fresh parsley

Salt and ground black pepper to taste

1 Tbsp (15 mL) cornstarch mixed with equal part cold water

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