Jägerschnitzel (Pork Schnitzel with Mushroom Gravy)

Dice the onion and slice the garlic.

In a large skillet over medium heat, melt 2 tablespoons of butter.

Add the diced onions and cook until translucent, about 5-7 minutes.

Add the sliced garlic and cook for another minute until fragrant.

Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown.

While the mushrooms cook, dissolve the beef bouillon base in hot water to create a beef stock.

Once the mushrooms are browned, pour in the beef stock to deglaze the pan, scraping up any browned bits from the bottom.

In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the sauce to thicken. Bring to a simmer.

While the sauce simmers, prepare the pork. Trim any excess fat, then place the pork chops between plastic wrap or under a reusable cover and pound them to an even, thin thickness (about 1/4 inch).

Season both sides of the pounded pork chops with salt, pepper, and paprika.

Reduce the heat for the sauce to low. Stir in the remaining 2 tablespoons of butter and the milk (or heavy cream) until the butter is melted and emulsified into the sauce.

Season the sauce with dried thyme and additional black pepper to taste. Keep warm on low heat.

In a separate large skillet (cast iron recommended), heat the frying oil over medium-high heat.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Dredge each pork chop first in flour, then dip in the egg wash, and finally press firmly into the panko breadcrumbs to coat completely.

Carefully lay the breaded pork chops in the hot oil. Fry for 2-3 minutes per side, until golden brown and crispy.

Remove the cooked schnitzel from the skillet and let it drain on a paper towel-lined plate.

To serve, place the schnitzel on a plate and generously top with the mushroom gravy. Garnish with chopped fresh parsley and serve with a lemon wedge on the side.