Pork Schnitzel

Ingredients

  • 6 boneless pork loin chops (about 1-1/4 pounds)
  • Salt and pepper
  • 9 Tablespoons all-purpose flour, divided
  • 3 T sesame seeds
  • 2 eggs, beaten
  • 1 cup plain dry bread crumbs
  • 1 Tablespoon dried parsley flakes
  • 1/4 cup vegetable oil
  • 4 Tablespoons unsalted butter, divided
  • 1/4 cup finely chopped onion
  • 8 ounces sliced button mushrooms
  • 1 cup chicken broth
  • 2 Tablespoons half and half

    • Directions

    1. Pound pork chops with meat mallet to 1/8-inch thickness. Season with salt and pepper.
    2. Place 1/2 cup flour in shallow dish. Lightly beat eggs in separate shallow dish.
    3. Combine bread crumbs and parsley in another shallow dish.
    4. Heat oil and 2 Tablespoons butter in 12-inch skillet over medium heat.
    5. Dredge chops in flour, shaking off excess. Dip in eggs, then into bread crumb mixture, turning to coat.
    6. Cook chops in two batches, 3 minutes per side, or until browned. Remove from skillet and keep warm.
    7. Melt remaining 2 Tablespoons butter in same skillet over medium heat.
    8. Add onion; cook and stir 1 minute. Add mushrooms; cook and stir 6 to 7 minutes or until mushrooms are lightly browned and most of moisture has evaporated.
    9. Stir in remaining 1 Tablespoon flour; cook 1 minute. Stir in broth; bring to a boil, stirring constantly. Boil 1 minute.
    10. Remove from heat; stir in half and half.
    11. Spoon gravy over pork. Serve immediately.

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