• Pound out your pork chops: Place pork chops one at a time into a sealed plastic storage bag and lightly beat with a meat mallet or rolling pin until ¼” thick. Transfer to plate and set aside.

  2. In a food processor, pulse pretzel thins until they are well chopped and resemble coarse crumbs. Remove to medium mixing bowl and add parmesan, panko, garlic powder, dry dill, salt and pepper. Toss well to combine.

  3. In another bowl, combine ½ cup flour, ½ teaspoon salt and ½ teaspoon pepper. Whisk to combine. In a third bowl, whisk 2 eggs.

  4. Get your oil ready. Heat ½” of canola oil in a deep frying pan or cast iron skillet over medium high heat for about 5 minutes, or until a pinch of flour thrown in disintegrates immediately.

  5. Set up an oven-safe cooling rack on top of a baking sheet nearby for transferring finished pork chops after frying.

  6. While your oil heats up, bread your pork chops: Coat each pork chop in flour, then in egg, then in breading. Set aside on plate until all pork chops are well coated.

  7. Fry the pork chops, flipping once, until golden brown and crispy, around 3 minutes per side. If making the gravy, you could cook the gravy on another burner while you fry the schnitzel, or alternatively, place the cooling rack/baking sheet with the schnitzel into a 200 degree oven while making the gravy to keep warm.

To make the gravy

• Heat butter on medium low heat in a 3 or 5 quart saucepan. Add sliced mushrooms, salt, pepper and thyme and cook until most of their liquid has evaporated and they have reduced in size, about 5 minutes. Add white wine, beef broth, milk, Kitchen Bouquet and Worcestershire sauce and stir to combine. Cook, stirring occasionally for about 20 minutes. Whisk water and cornstarch together to make a cornstarch slurry, add it to the gravy and cook about 2 minutes longer until thickened.