German Jaeger Schnitzel

There is something about this time of year that makes me appreciate my German heritage (Dad's side of the family). When I think October, I think Octoberfest. In the US, Octoberfest activities are featured throughout the month of October. In Germany, Oktoberfest is a sixteen day festival, held in Munich, commencing on the third Saturday in September. It is a huge folk festival, with lots of great food, and of course beer. Although Oktoberfest has officially ended (September 19th - October 4th this year) the cool fall weather is perfect for hearty German food. I was in the mood for a creamy mushroom sauce ever since I saw this amazing dish on Ciao Chow Linda. I need to make that pasta dish! Well, back to the jaegerschnitzel... lightly breaded, pan fried pork cutlets topped with a creamy mushroom wine sauce - lecker!

Jaegerschnitzel with Mushroom Sauce

By Jennifer McGavin, About.com

Ingredients:
•***Sauce***
•1 small shallot or onion, 1/2 c. chopped
•1 T. butter
•8 oz. mushrooms, sliced
•1/2 c. broth
•1/2 c. white wine
•1/2 c. + 2 T. half and half or cream, divided
•2 T. flour or brown rice flour
•1/4 tsp. salt
•Freshly ground pepper
•3 T. fresh parsley, chopped
•***Cutlets***
•1 lb. (400 grams) pork cutlets from roast cut 1/4 - 1/2 inch thick
•3 T. flour or brown rice flour
•1/4 tsp. salt
•Freshly ground pepper
•1/4 tsp. cayenne pepper, or to taste
•2 T. butter

Note: I used onion, not shallot, and heavy cream.

Preparation:
Jaegersauce Preparation
Sauté onion until translucent, add sliced mushrooms, brown for 5 minutes. Add broth and wine, cook 3 minutes. Add 1/2 cup of half and half or cream, bring to a boil and simmer for several minutes. Mix remaining 2 tablespoons of cream with 2 tablespoons of flour. Add flour slurry to mushroom mixture and bring to a boil, stirring to avoid clumps. Add parsley, salt and pepper to taste. Keep warm while cutlets are cooked.

Schnitzel Preparation
Melt 2 tablespoons butter in skillet. Lay out cutlets on cutting board, cover with plastic wrap and pound until thin (1/4 inch thick or less). Dip in flour mixed with pepper, salt and cayenne pepper, shake off extra flour and sauté in 2 tablespoons butter for 3 minutes on each side.

Serve with sauce and potatoes.