German-style breaded and pan-fried pork cutlets served with lemon.

Ingredients

Pork:

• 4-6 boneless pork loin chops (approx. 1/2 inch thick)
• 1/4 cup kosher salt
• 1 1/2 tbsp sugar
• 1 bay leaf
• 3 eggs
• 3/4 cup milk
• 2 teaspoons Dijon mustard
• Flour for dredging
• Salt and pepper
• Paprika
• Panko Japanese bread crumbs (may use regular bread crumbs)
• Vegetable oil
• Lemon

Mushroom Sauce:

• 3 tablespoons butter or bacon grease
• 1/2 cup chopped onions
• 8 oz. mushrooms, sliced
• 1/2 cup dry white wine
• 1 1/2 cups chicken broth
• 1/4 cup heavy cream
• 1 tsp tarragon leaves
• 1 tsp Dijon mustard
• 2 tablespoons cornstarch
• Salt and pepper
• Optional: Madeira wine to taste after thickened, approx. 1/2 cup

Steps

1. Mix 4 cups water, kosher salt, sugar, and bay leaf in a Ziploc bag. Place pork loin in mixture and brine for 45 minutes in refrigerator.
2. Remove pork loins, rinse and pat dry.
3. Place pork chop between 2 sheets of saran wrap and pound meat to 1/4 inch thickness.
4. Rub chop with a cut lemon and salt and pepper.
5. Mix flour seasoned with some salt, pepper and paprika to taste in a shallow container for dredging.
6. Beat eggs and milk together with Dijon mustard and place in shallow container for 2nd dredging.
7. Prepare container with Panko for 3rd dredging.
8. Heat vegetable oil in a skillet on medium high.
9. Dredge each chop in flour mixture, then egg mixture, then coat with panko crumbs.
10. Let battered chops set to dry for at least 5 minutes.
11. Brown chops in hot oil for approx. 3 minutes on each side, or until browned.
12. Drain on paper towels, and serve.
13. For mushroom sauce, saute onions in butter until translucent, add mushrooms and continue until lightly browned.
14. Deglaze pan with wine and chicken broth, add tarragon.
15. Mix cream and cornstarch together. Bring broth mixture to a boil, thicken by adding cornstarch mixture.
16. Add Madeira, salt and pepper to taste.