Jaeger Schnitzel



Ingredients:

4 boneless butterfly pork chops
oil for frying
2 eggs, beaten
plain bread crumbs
flour for dredging
3-1 oz. packages dry mushroom gravy mix
2.5 cups water
8 oz. package fresh mushrooms, coarsely chopped
1 package spaetzle noodles, available at Pottstown Meat & Deli
1/ cup Cavit Pinot Grigio, also available at Pottstown


Instructions:

Pound out cubed pork, and cut in half.  Heat oil in a large skillet over medium heat.  Dip pork in flour, then egg, then breadcrumbs and place in hot oil.  Cook, turning occasionally until golden brown.  Remove to a warm plate.

Prepare gravy mix.  Add 2.5 cups water and .5 cup white wine.  Stir in mushrooms and cook with gravy.

Meanwhile, bring a large pot of lightly salted water to a boil.  Add the spaetzle noodles, and cook according to package directions, about 10-12 minutes; drain. 

Serve pork over noodles and smother with gravy.


As featured on "WMBD This Morning" October 11, 2006