Jägerschnitzel with Mushroom Sauce

• 2 pieces Pork schnitzel cuts
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 60 g Plain flour
• 1 Egg
• 90 g Breadcrumbs
• 4 tbsp Sunflower oil
• 25 g Unsalted butter
• 1 Shallot
• 250 g Mushrooms
• 2 tsp Dijon mustard
• 200 ml Double cream
• 10 g Fresh parsley
• 1 Lemon

1. Place the pork between sheets of baking paper and gently bash to an even thickness of about 5 mm. Season both sides with the fine sea salt and black pepper. Set up a breading station with the plain flour on a plate, the egg beaten in a shallow bowl, and the breadcrumbs on a second plate.
2. Coat each schnitzel in the flour, shaking off the excess, then dip in the egg and finally press into the breadcrumbs until well covered. Lay the coated pork on a plate for 5 minutes so the crumbs adhere. Meanwhile, finely chop the shallot, slice the mushrooms, and finely chop the fresh parsley.
3. Heat the sunflower oil in a large frying pan over medium-high heat. Fry the schnitzels for 2 to 3 minutes per side until deep golden and crisp, adjusting the heat so the crumbs do not burn. Transfer to a warm plate and keep uncovered while you make the sauce.
4. Carefully pour off all but about 1 tablespoon of fat from the pan, then add the unsalted butter and let it foam. Add the shallot and cook for 1 minute until softened, then add the mushrooms and cook for 5 to 7 minutes until browned and their moisture has evaporated. Stir in the Dijon mustard.
5. Lower the heat to medium-low and stir in the double cream, scraping up any browned bits from the pan. Simmer gently for 2 to 4 minutes until the sauce lightly thickens, then stir through most of the parsley. Taste and adjust with a little more fine sea salt and black pepper if needed.
6. Serve the schnitzels with the mushroom sauce spooned over just before eating to keep the crust crisp. Finish with the remaining parsley and a squeeze of lemon to brighten the sauce. Serve immediately.

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