Jagerschnitzel update

When I was experimenting in the kitchen a week ago, I started with some pork chops and then went crazy.  I liked the results so much I looked on the internet to see what I cooked.  Jagerschnitzel was the closest thing I could find.  You have a crunchy coated pork chop with a slightly sweet,  a little sour wine sauce.  This is not the classic; there are no mushrooms. I did this because my daughter doesn’t like mushrooms.  Hope you like it.
1 1/2 pound pork chops, pounded thinly
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt substitute or salt
1/2 teaspoon Old Bay seasoning
1 1/2 cups Panko bread crumbs
1 teaspoon salt substitute
3 eggs
1 cup milk
1/4 cup olive oil
4 oz butter
1 cup Cabernet Sauvignon
1/2 cup cream
1 6 oz jar of capers
1 teaspoon sugar
2 tablespoons red wine vinegar
1/2 teaspoon black pepper
2 tablespoons fresh parsley
Pound boneless pork chops thin
Season meat with spices
In pan one, mix Panko and salt substitute
In pan two,  mix 1/2 cup of milk and eggs
Heat large skillet; add olive oil and 2 oz butter
Coat perfectly pounded pork (I just love alliteration) in egg mixture and then in panko mixture
Don’t overcrowd pan; brown pork on both side about 3 minutes per side.
Remove and put on paper towel to drain.
Cook all pork
In the pan, add wine
Add pepper
Add cream
Let reduce for 5 minutes
Add sugar
Add butter
Add red wine vinegar
Add capers
Add parsley
Place pork chops in sauce to reheat for 4 minutes
Serve with apple sauce and veggie noodles
Jagersnitchzel 1
Jagersnitchzel 2

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