JAEGARSCHNITZEL

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4 slices of Pork Loin, cut no thicker than 1/4"
1/2 cup flour, blended with salt and pepper on a dinner plate for breading
4 tablespoons olive oil
1 Cup finely chopped onion or Shallot
3 clove garlic, finely chopped
2 Tsp. paprika
1/2 cup dry red wine
1/2 Cup Sour cream or heavy whipping cream
1 Cup of chicken stock
1 lbs fresh mushrooms, sliced, any variety of mushroom works well.

1. Cut and pound the pork loin slices and pound very thin.

2. Press the slices into the flour mixture on both sides, and place on another plate or cutting board until time to cook.

3.In a heavy frying pan over medium heat, brown meat on both sides and, at the same time.

4. Remove the slices and put on a baking sheet and keep warm in the oven.

5. Add the onions or shallots, garlic and paprika and cook until tender. (about 2 minutes)

6. Add the mushrooms and cook until tender ( 1 minute )

7. Turn down the heat and sprinkle 2 tblsp of the flour mixture left from the plate in the pan to soak up the oil.

8. Add the wine, mix and cook 30 seconds just to evaporate alcohol.

9. Add the Stock and bring to a simmer whisking it until smooth.

10. Turn down the heat and wait 30 seconds. Add the sour cream or cream. Heat it back up a little if needed. (DON'T BOIL you will curdle the sour cream)

11. When serving , pour the sauce over the schnitzel, garnish with a dab of sour cream, and chopped sparsely.

Serve with noodles, mashed potatoes, spaetzels or dumplings.

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