• Cooking Time: 15 -20 minutes cook time
• Servings: 4-6
• Preparation Time: 20-30 minutes
• For the Schnitzel:
• Center cut pork loin cut into 6 -1" chops, or buy boneless pork chops
• 1 egg
• white rice flour
• GGFG breadcrumbs or your own GF breadcrumbs
• 3 T. bacon fat or butter
• freshly ground sea salt to taste
• freshly ground pepper to taste
• For the Mushroom gravy:
• 2 T. bacon fat or butter
• 1 onion, finely chopped
• 1 clove garlic minced
• 16 oz. mushrooms ( I prefer Portobello) cleaned and sliced
• 2 c. beef broth
• 1 t. balsamic vinegar
• 1/2 t. sugar
• 1/4 t. thyme
• 1/4 cornstarch dissolved in 1/4 c. cold water
• freshly ground sea salt to taste
• freshly ground black pepper to taste

1. Using a meat mallet, pound pork chops to 1/4" thickness, set aside. Beat egg in a bowl with a little water. Put flour on one paper plate and breadcrumbs on another paper plate. Coat pork chop with flour, dip in egg, then coat with breadcrumbs and set aside. Repeat with each pork chop. Melt bacon fat in a large skillet. When hot add pork chop, season with salt and pepper, cook until golden brown, turn and repeat on the other side. When pork chops are golden brown and tender remove to warming plate while making gravy. Add bacon fat to skillet and cook onions until tender, add garlic and cook both until beginning to caramelize. Add mushrooms and cook until mushrooms are nicely browned. Add beef broth, vinegar, sugar, thyme, salt and pepper; bring to boil, add cornstarch slurry to thicken. Serve a little bit of gravy over chops, and the remainder on the side. Serve immediately.

When I lvied in Cincinnati, my next door neighbors were from Munich, Germany and we became good friends. Since there is a huge German influence in Cincinnati they have a marvelous Oktoberfest celebration where I tried Jagerschnitzel. My German friends gave me the recipe and I have been making it and other German specialties ever since, GF of course.