Jägerschnitzel

Recipe View Prepare the breading station: Place the beaten egg in a shallow dish. In a separate shallow dish, combine the panko bread crumbs and flour; season generously with salt and pepper. (5 minutes)

Recipe View Coat the pork: Dip each pork cutlet in the beaten egg, ensuring it's fully coated. Then, press the cutlet into the bread crumb mixture, making sure the bread crumbs adhere to both sides. (10 minutes)

Recipe View Fry the cutlets: Heat the vegetable oil in a large skillet over medium-high heat. Carefully place the breaded cutlets in the hot oil, being careful not to overcrowd the pan. Fry for about 4-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 145°F (63°C). Remove the cutlets from the skillet and place them on a wire rack to drain excess oil. Keep warm. (15-20 minutes)

Recipe View Sauté the aromatics: Add the diced onion and sliced mushrooms to the skillet with the remaining drippings. Cook over medium heat, stirring occasionally, until the onion is softened and the mushrooms are lightly browned. (8-10 minutes)

Recipe View Make the gravy: Pour the water into the skillet and stir in the beef bouillon cube until dissolved. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld. (10 minutes)

Recipe View Thicken the gravy: In a small bowl, whisk together the sour cream and cornstarch until smooth. Gradually stir this mixture into the simmering gravy. Cook over low heat, stirring constantly, until the gravy thickens to your desired consistency. Do not boil. (5 minutes)

Recipe View Serve: Spoon the creamy mushroom gravy generously over the fried pork cutlets. Serve immediately and enjoy! (2 minutes)