Jaeger -
1/2 cup chopped onion
1 Tbs. butter
8 oz. mushrooms, sliced
1 cup chicken broth
1/2 cup + 2 Tbs. half and half, divided
2 Tbs. flour
1/4 tsp. salt
Freshly ground pepper
3 Tbs. fresh parsley, chopped

Schnitzel -
4 pork loin chops
3 Tbs. flour
1/4 tsp. salt
Freshly ground pepper
1/8 tsp. cayenne pepper
2 Tbs. butter


1. Melt 1 Tbs. butter in large skillet.  Sauté onion until translucent.  Add sliced mushrooms and brown.

2. Add broth.  Bring to a simmer and cook for 3 minutes. Add 1/2 cup of half and half and simmer for 5 minutes.

3. Mix remaining 2 Tbs. of half and half with 2 tablespoons of flour to create a slurry. Add slurry to mushroom mixture and bring to a simmer, stirring constantly to avoid clumps. Add parsley, salt and pepper to taste. Keep warm while cutlets are cooked.

4. Lay pork chops on cutting board, cover with plastic wrap, and pound with mallet until chops are 1/4 inch thick.  Slice cutlets in half. 

5. Melt 2 Tbs. butter in skillet. Dip cutlets in flour mixed with pepper, salt and cayenne pepper, shake off extra flour and sauté for 3 minutes on each side or until browned and cutlets are cooked through.  Remove from skillet to plate lined with paper towels to catch grease.  Serve with sauce and mashed potatoes.