Jägerschnitzel (Pork Cutlets with Mushroom Sauce)
1 large red onion
1 lb. mixed mushrooms
shiitake and/or button mushrooms
1 red pepper
4 TBS olive oil
4 TBS butter
2 cups vegetable broth
2 TBS tomato paste
3/4 cup creme fraîche
4 TBS flour
salt, pepper and paprika to taste
6 boneless pork chops
1/2 cup flour
2 cups panko (Japanese breadcrumbs)
1 beaten egg
3 TBS canola oil
2 TBS butter
salt and pepper
Peel the onion, cut in half and then cut into ¼-inch slices
Clean the mushrooms with a wet cloth and cut them into thick slices.
Clean and chop the pepper.
Heat 2 TBS olive oil and 2 TBS butter, sauté the mushrooms for several minutes until they are slightly browned, and season with salt and pepper.
Remove the mushrooms with a slotted spoon, add a little bit more oil and sauté the onions for several minutes. Add the peppers and continue to cook for about 5 minutes.
Remove the veggies with a slotted spoon.
Melt the other 2 TBS butter and 2 TBS olive oil in a pan, add the flour and sauté for a minute or so, until the flour turns a light pale color.
Add a little of the heated broth, stirring constantly to prevent lumps. When smooth, add the rest of the broth, the tomato paste and cook for a few minutes. Add the creme fraîche and stir until smooth. Add the vegetables and season with salt, pepper and some paprika. Keep the sauce warm while the schnitzels are being done.
Pound the pork chops between 2 sheets of plastic wrap to about a ¼-inch thickness.
Season the flour with salt and pepper and put it on one plate, the beaten egg on a second plate and the panko on a third plate.
Dredge the pork cutlets first in the flour (shake off excess) on the first plate, then in the beaten egg on the second plate, and finally in the breadcrumbs on the third plate.
Keep the pork cutlets covered in the fridge until you are ready to cook them.
Heat the oil and butter mixture until hot, add the pork cutlets and cook evenly on both sides, about 5 minutes each. Drain on a paper towel and serve with the sauce. Sprinkle with chopped parsley.