Pork Schnitzel With Mushroom Sauce - cooking recipe

Ingredients

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

Preparation

Flatten each pork chop lightly with a flat meat mallet to a uniform thickness.
Place flour on a plate.
Place the eggs in a shallow dish.
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.
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.
When oil is hot, add 3 of the pork chops without letting the sides touch.
Cook to golden brown, about 2 minutes, and turn over for another 2 minutes.
Place cooked chops on a towel-lined plate and repeat for the remaining 3 chops, adding another tablespoon of oil to the pan first.