Per columbia's request in the beer thread...
Tonight I made Jagerschnitzel. Now I will admit that I somewhat cheated on the gravy, but I made due with what I had. Anywho... it goes something like this.
Slice up some bacon and brown it in a pan. Remove and set aside, leaving the grease. Slice some onions up into smallish pieces and saute in the pan, seasoning w a bit of salt n pepper when they are about done (turning translucent) and set aside w bacon. Now add some mushrooms to the pan (I had sliced portobella, but go w whatever you want) and saute till they're cooked through, season w a bit of salt n pepper at the end. Set them aside w the bacon & onions.
Now at this point, if I had a good pork stock or even some pork base, I would have made a roux w flour & the grease and then made gravy from there. I did not, but I did have a jar of Heinz pork gravy in the cabinet, so I drained the grease, then dumped it into the pan. Then I stirred in the bacon, onions and mushrooms and kept it on medium, then lowered the heat after it was warmed up and let the flavors cook together for a bit.
Got some thin pork cutlets from the Iggle. Pounded these out slightly, but wasn't much to do since they were so thin. Set up a breading station of flour + essence, eggs + essence and some panko. After a run through the 3 stations, I put a thin layer of oil in the bottom of a pan and cooked the schnitzel on both sides until they were golden brown.
To serve, simply top the schnitzel with the gravy.
I also made some german potato salad, but the recipe was disappointing, so I won't rehash it here. Sauce ended up far too sweet for my liking.
Washed it all down with a Weihenstephaner Dark Weisse. Results?