# What You'll Need:
→ Schnitzel
01 - 4 boneless pork chops, about 5.3 oz each, pounded to 1/2-inch thickness
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 2 tablespoons milk
07 - 1 1/2 cups plain breadcrumbs
08 - 1/3 cup vegetable oil for frying
→ Mushroom Gravy
09 - 2 tablespoons unsalted butter
10 - 9 oz button or cremini mushrooms, sliced
11 - 1 small onion, finely chopped
12 - 2 cloves garlic, minced
13 - 1 tablespoon all-purpose flour
14 - 1 cup beef or vegetable broth
15 - 1/2 cup sour cream
16 - 1 teaspoon Dijon mustard
17 - 1/2 teaspoon dried thyme
18 - Salt and pepper, to taste
19 - 1 tablespoon chopped fresh parsley (optional)
# How To Make It:
01 - Season pork chops evenly with salt and black pepper.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs.
03 - Coat each pork chop sequentially in flour, shake off excess, dip into egg mixture, then cover thoroughly with breadcrumbs.
04 - Heat vegetable oil in a large skillet over medium heat. Fry schnitzels 3 to 4 minutes per side until golden and fully cooked. Drain on paper towels and keep warm.
05 - In a clean skillet, melt butter over medium heat. Add sliced mushrooms and chopped onion; sauté 5 to 6 minutes until softened and lightly browned.
06 - Stir in minced garlic and cook for 1 minute. Sprinkle flour over vegetables and cook, stirring, for another minute.
07 - Gradually whisk in broth, scraping the pan to deglaze. Simmer until slightly thickened, about 3 to 4 minutes.
08 - Stir in sour cream, Dijon mustard, and thyme. Simmer gently 2 to 3 minutes; season with salt and pepper to taste.
09 - Place schnitzels on plates, spoon mushroom gravy over top, and garnish with parsley if desired.
