Jagerschnitzel

Breaded pork cutlet with an absolutely delicious mushroom and bacon gravy. Alright, so this probably isn't something your arteries would appreciate you eating with any regularity, but it makes a hell of a meal with a side of simply sauteed asparagus and some spaetzel or egg noodles.   

1 1/2 pounds pork loin, trimmed and cut into quarter inch slices
1/4 - 1/3 cup all-purpose flour (based on enough to make a roux from the bacon drippings)
1 t freshly ground black pepper
5 cloves garlic, minced
1 t paprika
1 egg
1 cup milk
1/3 C cream
2 T dijon mustard
panko bread crumbs
1/2 pound bacon, diced
1 medium yellow onion, diced
1/2 lb sliced button mushrooms
6 T red wine (burgundy preferably)
oil for frying
1 cup beef stock
2 T unsalted butter
2 T chopped fresh Italian parsley
Salt to taste

Brown the bacon over medium to medium low heat
Dip pork in egg, then coat with panko; fry in 350 degree oil until golden brown and fully cooked.

When the bacon is browned remove from the skillet, leaving the fat. Saute the onion and garlic, then add in the mushrooms and saute. Push the mushrooms, onion, and garlic to one side of the skillet, toss in the butter, and tilt the skillet to separate the fat from the veggies. Make a roux using the flour (1/3 C is approximate, use enough to make a roux of proper consistency); cook the roux for a minute or so.

Add the cream, milk, wine, mustard, paprika, and pepper and allow to cook until thickening.  Add the bacon back to the pan along with the parsley. Adjust the gravy to the proper consistency by adding the beef stock a little at a time and allowing to simmer; you may not need all the stock. Adjust seasoning to taste and serve on top of the breaded pork.