Jagerschnitzel

Ingredients

• 4 pork loin steaks, about 150g each
• 100g plain flour
• 2 eggs, beaten
• 150g fine breadcrumbs
• 300g mushrooms, sliced
• 100g bacon lardons
• 1 onion, finely diced
• 250ml beef stock
• 150ml double cream
• 1 tablespoon tomato paste
• 1 teaspoon sweet paprika
• Butter and oil for frying
• Parsley, chopped

Before you cook

• Pound the pork between sheets of clingfilm until about 5mm thick.
• Set out three bowls: flour, egg, breadcrumbs.

Steps

1. Fry the bacon in a pan until crisp, then add the onion and cook until soft.
2. Add the mushrooms and cook over high heat until browned and any liquid has evaporated.
3. Stir in the tomato paste and paprika for a minute.
4. Pour in the stock and simmer until reduced by half.
5. Add the cream and simmer gently until the sauce coats a spoon, then keep it warm.
6. Season the pork, then coat each piece in flour, egg and breadcrumbs, pressing them on.
7. Fry in a generous amount of butter and oil over medium-high heat for 3 minutes a side until golden.
8. Rest the cutlets on a rack for a couple of minutes so the crust stays crisp.
9. Serve with the mushroom sauce spooned alongside rather than over, and scatter with parsley.