1 lb. pork cutlets, about 1/2 inch thick
2 eggs, beaten
Salt & pepper, to taste
1/2 cup bread crumbs

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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