Jagerschnitzel
Meat
1 lb. pork cutlets, about 1/2 inch thick
2 eggs, beaten
Salt & pepper, to taste
1/2 cup bread crumbs
Oil
Gravy
1 pkg. bacon, crumbled
1 large onion, chopped
8 oz. mushrooms, sliced
1 tablespoon tomato paste
1/2 cup water
1/2 cup dry wine
Dash of thyme
Salt & pepper to taster
1/2 teaspoon paprika
1 tablespoon parsley
2 tablespoon sour cream
Meat: Pound the cutlets and rub in the salt and pepper. Let stand for about 10 minutes. Dip the cutlets in beaten egg and in crumbs.
Brown in a small amount of oil over a low heat for about 10 minutes on each side.
Gravy: While the meat is browning, sauté the bacon and onions until golden brown.
Add the tomato paste and mushrooms, and sauté over a low heat.
Add the wine, water and seasonings, let simmer for about 5 minutes. Stir in the sour cream. Pour over Schnitzel.
Serves 4.
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