Pork Schnitzel with Mushroom Gravy

Ingredients:

For the pork:

• 1 pound boneless pork chops (1/4 inch thin cut)
• 1/4 cup all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 cup panko breadcrumbs
• 2 large eggs
• Neutral oil for frying (such as vegetable oil)

For the mushroom gravy:

• 8 ounces crimini mushrooms, sliced
• 3 garlic cloves, thinly sliced
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Preparing the pork:

1. Begin by sous vide cooking the pork chops at 140°F for 2 hours. This ensures the meat is perfectly cooked and tender.
2. After sous vide cooking, remove the pork chops from the water bath and pat them dry with paper towels.
3. In three separate bowls, set up a dredging station. In the first bowl, combine the all-purpose flour, garlic powder, onion powder, salt, pepper, and paprika. In the second bowl, beat the eggs. In the third bowl, place the panko breadcrumbs.
4. Dredge each pork chop in the flour mixture, ensuring it’s evenly coated. Then dip it into the beaten eggs, followed by coating it with the panko breadcrumbs, pressing gently to adhere.
5. Heat a frying pan over medium heat and add enough neutral oil to cover the bottom of the pan. Once the oil is hot (you can test by dipping the tip of a wooden chopstick into the oil – if it sizzles, it’s ready), carefully add the breaded pork chops to the pan.
6. Fry the pork chops for about 2 minutes on each side, or until they are golden brown and crispy. Since the pork chops are already cooked from sous vide, this step is mainly to achieve the desired crispiness. Be sure to keep an eye on them to prevent burning.

Preparing the mushroom gravy:

1. In a separate pan, heat the olive oil over medium-high heat. Add the sliced crimini mushrooms and cook for about 2 minutes without stirring to allow them to brown. Then, stir and continue cooking for an additional 3 minutes, or until the mushrooms are tender and golden.
2. Add the sliced garlic to the pan with the mushrooms and sauté for about 1 minute, or until fragrant.
3. Pour in the heavy cream and stir to combine. Allow the mixture to simmer gently until the sauce has thickened to your desired consistency, stirring occasionally. Season with salt and pepper to taste.

Serving:

• Serve the crispy pork schnitzel hot, topped with the creamy mushroom gravy. This dish pairs well with mashed potatoes or your favorite side dish.
• Enjoy your delicious homemade pork schnitzel with mushroom gravy!

Feel free to adjust the seasoning and cooking times according to your taste preferences. Bon appétit!