Pork Schnitzel With Mushroom Sauce

• 6 thin boneless "breakfast" pork chops
• 1/2 c. flour, seasoned with salt and pepper
• 2 eggs, beaten
• 1 1/2 c. seasoned dry bread crumbs
• 1 tsp. dried rubbed sage
• 2 Tbsp. vegetable oil
• 12 oz. sliced mushrooms
• 1 tsp. minced garlic
• 1 -12 oz. jar roasted chicken gravy
• juice of 1/2 a lemon

1. Flatten each pork chop lightly with a flat meat mallet to a uniform thickness.
2. Place flour on a plate.
3. Place the eggs in a shallow dish.
4. Place seasoned bread crumbs in another shallow pan. Coating both sides each time, dip a pork chop in the flour first (shake off excess), then the eggs (coat well), then the bread crumbs.
5. Place on another plate until all 6 chops are breaded. Heat 1 tablespoon of the vegetable oil in a large non-stick skillet on medium-high heat.
6. When oil is hot, add 3 of the pork chops without letting the sides touch.
7. Cook to golden brown, about 2 minutes, and turn over for another 2 minutes.
8. Place cooked chops on a towel-lined plate and repeat for the remaining 3 chops, adding another tablespoon of oil to the pan first.

pork chops, flour, eggs, bread crumbs, sage, vegetable oil, mushrooms, garlic, chicken gravy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7106 (may not work)