Jagerschnitzel (hunter's schnitzel)

1 Servings

Ingredients

Quantity Ingredient
1 pounds Pork cutlets; (about 1/2 in. thick)
1 Eggs; (beaten) (up to 2)
Salt
Pepper
½ cup Bread crumbs
Oil
2 ounces Bacon; (diced)
4 ounces Onions; (chopped)
8 ounces Mushrooms; (sliced)
1 tablespoon Tomato paste
½ cup Water
½ cup Dry wine
1 dash Thyme
Pepper
Salt
½ teaspoon Paprika
1 tablespoon Parsley
2 tablespoons Sour cream

Directions

MEAT

GRAVY

Preparation of 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.

Preparation of gravy: While the meat is browning, saut‚ the bacon and onions until golden brown. Add the tomato paste and mushrooms, and saut‚ over a low heat. Add the wine, water and seasonings; let simmer for about 5 minutes. Stir in the sour cream. Pour over Schnitzel.

Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998

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