Omaha pork loin update

Here is an update to how the schnitzel turned out (used u/CrimsonOOmpa 's suggestions)

I burnt the first one too much (I think I should've pounded them out some more to be thinner). I used canned mushrooms for the sauce but made the gravy myself with butter/flour

Mother ended up cutting it up and mixing it in with the gravy and letting it soak after the first pic. I think that was the right call since it ended up much less dry.

Thanks for all the suggestions!

Original post: https://www.reddit.com/r/meat/comments/1qd37un/ideas_omaha_pork_loin/?utm_source=share&utm_medium=mweb3x&utm_name=mweb3xcss&utm_term=1&utm_content=share_button