Pork Schnitzel with Pan Gravy

4 pork cutlets, bone removed
1 cup all-purpose flour
2 eggs, beaten with 2 teaspoons of water
2 cups plain breadcrumbs
2-3 tablespoons canola or olive oil
1 can German Light Beer
2 teaspoons butter
2-3 teaspoons fresh parsley, finely minced
2 tablespoons plain yellow mustard
1 cup water or chicken broth (optional)
Garlic powder to taste (optional)
Salt and pepper to taste




Place pork cutlets between two plastic wrap or in a plastic bag. Gently pound the cutlets with a meat tenderizer until thin, approximately 1/4 inch in thickness. Discard the plastic wrap. Season pork on both sides with salt and pepper. Prepare the dredging station by beating 2 eggs with water in a shallow bowl. Place breadcrumbs and flour in two separate shallow bowls. Begin the dredging process by coating both sides of the pork with flour, shaking off access. Dip both sides of pork chop into egg wash, and immediately coat both sides with the bread crumbs. Heat oil in a large sauté pan over medium heat. Test the temperature by dropping a few flakes of the bread crumbs until it begins to sizzle. Use tongs to carefully place the pork cutlets in the oil until cook for about 2-3 minutes on each side or until golden brown. Remove and allow access oil to drain on a paper towel or a cooking rack. To the same pan, melt the butter, whisk 1 tsp of flour to make the roux until golden brown in color. Add the beer, mustard, parsley and optional garlic powder and whisk. Season with salt and pepper to taste. For a lighter, less thick sauce, add some water or chicken broth. To serve, spoon gravy to the plate and place the Schnitzel on top.