season the pork chops with salt and ground black pepper.
Add the egg to a bowl and lightly beat Place the flour and breadcrumbs in two separate plates
Dredge the pork chops in the flour, the egg, and the breadcrumbs. Coat both sides and shake off the excess crumbs - fry immediately.)
Use a generous amount of any cooking oil with a high smoking point and heat to 330 degrees F. Fry the Schnitzel for 2-3 minutes on each side until a deep golden brown. Drain on paper towels.
Serve immediately topped with hunter sauce and garnished with chopped fresh parsley. Jagermeister (Hunter) Sauce
Melt two tablespoons of the butter in a large skillet over medium-high heat and fry the onions until they start to carmelize. Add the garlic and cook another minute.
Add all the mushrooms and cook for 7-8 minutes or until golden and the mushrooms have released their moisture.
Add four tablespoons of butter and melt. Combine flour with one tablespoon of salt, add the flour to the mushrooms, and cook for about three minutes, stirring constantly.
Add the beef stock, vinegar, thyme, sugar, salt and pepper. Whisk constantly until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5 minutes. Add salt and pepper to taste.
Top the schnitzel, but don't drench them. Serve immediately.