Jagerschnitzel

4 boneless pork chops
1 egg
flour
bread crumbs
2 TBS oil
1 TBS butter
2 green onions, diced
1 lb mushrooms (mixed varieties), cleaned and sliced (I used a pound of white button, 1/2 lb sliced portabello, and 1/2 pound shitake, remember, I doubled the sauce)
1/4 cup dry white wine
1 cup cream or half and half
1 pinch paprika
1 pinch nutmeg
1 tsp minced parsley
4 TBS fresh chives, chopped
salt and pepper
1 tsp beef bouillon

Pound each pork chop until thin. Dip first in flour, then egg, then breadcrumbs. Let sit for 15 minutes. Heat oil and butter in frying pan. Brown schnitzel on both sides, about 2-3 minutes per side. Keep warm. In separate pan fry onions in butter and/or oil. Add salt and sliced mushrooms. Add white wine and cream. Simmer on low. Spice with pepper, paprika, nutmeg, bouillon and salt. Add fresh chives and parsley before serving.

Serve with Spatzle.