**Ingredients:**
– 4 boneless pork chops
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 2 cups breadcrumbs
– Salt and pepper to taste
– 4 tablespoons vegetable oil
– For the Mushroom Sauce:
– 1 tablespoon butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 cups mushrooms, sliced
– 1 cup heavy cream
– 1/2 cup chicken broth
– Salt and pepper to taste
**Directions:**
1. Place pork chops between two sheets of plastic wrap and pound with a meat mallet to about 1/4 inch thickness.
2. Season both sides with salt and pepper.
3. Dredge each pork chop in flour, dip into beaten eggs, and then coat with breadcrumbs.
4. Heat oil in a large skillet over medium-high heat and fry pork chops for about 3-4 minutes on each side, or until golden brown. Remove and set aside.
5. For the sauce: In the same skillet, melt butter over medium heat. Add onion and garlic, sautéing until soft. Add mushrooms and cook until they are browned and their moisture has evaporated.
6. Stir in cream and chicken broth, bring to a simmer, and cook until the sauce has thickened. Season with salt and pepper to taste.
7. Serve pork schnitzels with the creamy mushroom sauce drizzled on top.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 685 kcal | Servings: 4 servings
