Schnitzel

1. To prepare the meat, remove the bone and trim the fat. Butterfly the pork chops as needed (see above for detailed instructions).
2. Place the prepared pork chop between two layers of plastic wrap and pound with a meat tenderizer or the bottom of a pan until about ⅛ inch (3 mm) thick.
3. Season the pork chops with salt and pepper on both sides.
4. Prepare a plate with flour, a shallow bowl with lightly beaten eggs and another plate with breadcrumbs.
5. Place a pan with deep sides on medium-high heat and add enough oil for the cutlets to float (½ inch or 13 mm)
6. When the oil is hot (drop a pinch of flour into the pan to see if the oil begins bubbling), dredge the cutlets in flour and shake of the excess. Next, coat in the egg mixture and then in the breadcrumbs.
7. Fry for about 2 minutes on each side, or until golden brown.
8. Remove to a paper towel lined plate to absorb any excess oil.

Jaeger Sauce

1. Meanwhile, prepare the sauce. Slice the mushrooms. Chop the onions and mince the garlic.
2. In a large skillet, melt one tablespoon of butter over medium heat. Add the mushrooms and saute for 10 minutes or until browned. Remove from pan and set aside.
3. Add another tablespoon of butter to the pan. Add the onions and cook until golden brown or for about 10 minutes.
4. Add the garlic and cook for two more minutes.
5. Stir in the tomato paste and cook for another two minutes.
6. Pour in the vegetable stock and heavy cream. Mix well. Bring to a boil and then reduce heat to low.
7. Return the mushrooms to the pan and add salt to taste. Simmer the sauce for about 5 minutes or until it thickens to the desired consistency.
8. Sprinkle with chopped parsley before serving.