Make the Jaeger Sauce (Mushroom Gravy)
Heat olive oil over medium-high heat in a medium skillet.
Add butter.
Add garlic and let saute for one to two minutes.
Add the onion and cook until translucent (about five minutes).
Add mushrooms and cook for five minutes. You should see them start to release liquid.
Add flour and be sure to mix it in quickly and thoroughly.
Add white wine (Reisling is my favorite to use.) and cook for five minutes or until wine reduces. Make sure to wait the full time or you'll taste the wine in your finished sauce..and not in a good way.
Stir in stock and continue to stir frequently for five minutes as sauce begins to thicken.
Add worcestershire sauce and mustard then season to taste with salt and pepper.
Put gravy in an oven-safe dish (I use my Pyrex measuring pitcher.) and set inside oven to keep warm. Set oven to 225. Now it's time to start on the Schnitzel!


Using a meat tenderizer, pound the pork chops until they are 1/4 inch thick. Use saran wrap to cover the pork as you pound it thin, this will prevent any splatter. Lightly salt and pepper both sides of the chops.
Now you'll need three bowls for the flour, eggs and Panko breadcrumbs.
Combine flour, salt, pepper and paprika in the first, medium sized bowl.
In the second bowl, lightly beat the two eggs.
In the last bowl, fill with breadcrumbs.
In a medium to large skillet, heat canola oil over medium-high heat. The oil should coat the bottom, about a 1/8 inch layer. When oil is ready, it will shimmer.
Dip pork chops in flour, shake excess flour off. Then, dip in egg wash. (Using tongs will help keep your hands clean and dry.) Finally, put chops into breadcrumbs, pressing the crumbs firmly onto the meat so that you get a nice, even bread coating.
Lay chops in skillet and let fry for two minutes on each side, or until golden brown.
When cooked, lay chops on paper towel to soak up excess oil, place in oven-safe dish and put them into the oven to keep warm until all chops are cooked and you are ready to enjoy!