picture is a variety with a creamy mushroom sauce a will be replaced when we cook this dish again.

Ingredients:
For Schnitzel

• 8 slices    Pork Cutlets
•          2    Eggs
•    4 tbs    Milk
•                Salt and Pepper to taste
•                Flour
•                Bread Crumbs
•                Oil for Frying

For Sauce:

•      8 oz    Fresh Mushrooms*
•      1 oz    Cooking Onion minced
•  1½ tsp    Butter
•    1 Tbs    Flour
•  1½ tsp    Knorr Beef Bouillon granulated
•     ½ oz    White Wine
•   ½ cup     Water
•                 Black Pepper and Garlic to taste

Directions:

Schnitzel:
Pound cutlets between plastic wrap to desired thickness.
Prepare 3 plates. One with flour and one with bread crumbs. In the third bowl combine the egg and milk, season with salt and pepper and whisk thoroughly.
Coat the cutlets on both sides with flour, then saturate with the egg wash and cover with the bread crumbs.
For best results let breaded Schnitzel rest for 30 minutes before frying.
Heat the oil in the frying pan, add the Schnitzel  and fry on each side until golden brown.

Sauce:
Clean Mushrooms, cut in half and slice
Heat butter in frying pan, add mushrooms and onions and fry until onions are glassy.

Sprinkle with flour towards the end.
Add water, wine and beef bouillon.
Season with black pepper and granulated garlic to taste

Simmer until sauce is lightly thickened.

Serve Schnitzel topped with sauce.

*For a stronger taste a mix of Button and Portabella mushrooms can be used!