Flour Dredge: Reserve 1/4 cup when done dredging
- 11/2 cups flour
- 1 tsp seasoned salt
- 1 tsp garlic powder
- 1 tsp onion powder
3 eggs, whisked with a couple teaspoons water
2 Cups bread crumbs, seasoned
6 thin cut pork loin chops, pounded to about 1/4 inch and sprinkled with salt and pepper
Dredge each pounded chop through your flour, then the egg (make sure your egg covers meat so the bread crumbs stick) and lastly the bread crumbs. Place in a medium to medium-hot pan and fry both sides to golden brown. Make sure to not get the pan too hot or you will burn the breading and have uncooked meat. I like enameled cast iron for this. Only do a couple at a time and be careful to not overcrowd the pan.
As you complete the frying you can place the schnitzel on a wire rack, over a sheet pan, in the oven at 250F to keep warm, until you are ready to serve.
To make the gravy –
- 8 oz mushrooms, sliced
- 1/2 T butter
- 1 tsp thyme
- reserved flour dredge
- 1 C milk or cream for a silkier, richer gravy
- salt as needed
In the same pan as you made the schnitzel in, melt the butter and add the mushrooms. Saute until soft and golden. Be sure to scrape bits up from the bottom of the pan. Add the thyme towards middle to end of the saute.
When mushrooms are cooked, sprinkle flour dredge in and mix with the mushrooms. This will form a roux like mixture that makes it easier to keep lumps out of your gravy. Cook quickly for a couple minutes to cook out the raw flavor of the flour. Add the milk or cream and thicken over a low heat. Salt to taste.
Mashed Potatoes: If you are fortunate enough to have an Instant Pot or Crock Pot Express, it is really easy to make mashed potatoes. Peel and cube 4 to 6 potatoes, add about a cup of water to your pot, add your steam basket and potatoes. Steam setting, sealed for about 7-9 minutes. Natural release until you are ready to mash, then quick release. Mash with butter and cream or milk. Add salt to taste.