**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, sautΓ©ing 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
