Oktoberfest Schnitzel with Mushroom Gravy

In honor of our German friends, I made a pork schnitzel with a mushroom gravy and roasted Brussel Sprouts and potatoes. This is so delicious and not very hard to make. Just don't burn your schnitzel and you should be fine! Here are the recipes for all three components or the dish. Enjoy!

Mushroom Gravy
2 strips of thick cut bacon, cut into pieces
1 onion, diced very small
2 cloves Garlic, chopped
16oz fresh mushrooms, sliced
2 tbsp of butter and flour (for the roux)
2 cups Beef Broth
1 tbsp balsamic vinegar
1/4 tsp dried thyme
Salt and Pepper to taste

Roasted Potatoes and Veggies
1 large onion, course chopped
1 lb brussel sprouts, trimmed and cut in half
1 lb baby potatoes, halved
2 apples, course chopped
1/4 cup apple cider vinegar
3 tbsp brown mustard
3 tbsp brown suger
salt and pepper to season

Schnitzel
Pork Loin chops, pounds to 1/4" thick
Breading (flour, egg and breadcrumbs)
Oil for frying

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