Jaeger Schnitzel

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 butterflied lamb loin chops, each cut in half (1 1/2 pounds)
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 (8 ounce) package fresh mushrooms, sliced
• 1 shallot, diced
• 3/4 cup water
• 1/4 cup red wine
• 1 (3/4 ounce) package mushroom gravy mix
• 1 tablespoon fresh parsley, chopped

Recipe

• 1 trim excess fat from chops. in a pie plate or shallow dish combine flour, salt and pepper. lightly coat chops in flour.
• 2 in a 12-inch skillet, heat butter and olive oil over medium-high heat until butter melts. in batches, cook lamb 3-4 minutes, or until browned, turning once. remove lamb from pan; set aside and keep warm.
• 3 into same skillet, add mushrooms and shallot and cook 3-4 minutes or until tender. with whisk, stir in water, wine and gravy mix; heat to boiling. reduce heat to medium and sprinkle with parsley.
• 4 return lamb to sauce in skillet. cover and cook 7-8 minutes or until lamb reaches an internal temperature of 145 degrees fahrenheit and sauce thickens.