Jäger-Style Pork Cutlets Schnitzel in Mushroom Gravy

Ingredients

• 1 lb Pork Cutlets, pounded ¼ inch thick
• ½ cup flour
• 1 egg, beaten
• 1 cup fine dry breadcrumbs
• 8 oz cremini mushrooms, sliced
• 1 shallot, minced
• ¾ cup beef or chicken stock
• ⅓ cup heavy cream
• 1 tsp Dijon mustard
• 4 tbsp neutral oil, plus 1 tbsp butter
• Salt, black pepper, and chopped parsley

Method

1. Season the Pork Cutlets and set up a dredging line: flour, beaten egg, breadcrumbs. Coat each piece, pressing the crumbs on lightly — don't compact them.
2. Heat the oil in a wide skillet over medium-high until it shimmers. Fry the cutlets 2–3 minutes per side until deeply golden and cooked through (165°F for poultry); drain on a rack, never paper towels, so the crust stays crisp.
3. Pour off all but a slick of oil, add the butter, and sear the mushrooms hard until browned at the edges, 4–5 minutes. Soften the shallot for 1 minute more.
4. Add stock, scraping up the browned bits, and simmer 3 minutes. Stir in cream and mustard and reduce until the sauce coats a spoon.
5. Spoon the gravy alongside — not over — the schnitzel so the crust survives, and shower with parsley.