Jägerschnitzel (Pork or Veal Cutlets in Mushroom Gravy)

Ingredients

• 1 lb boneless pork or veal cutlet
• 2 eggs (beaten)
• 1/2 cup breadcrumbs
• 1/4 cup flour
• 3 tablespoons oil
• 4 slices bacon (diced)
• 2/3 cup onion (chopped)
• 1/2 lb mushroom (sliced)
• 1 tablespoon tomato paste
• 1/2 cup water
• 1/2 cup dry wine
• 1 dash thyme
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon parsley
• 2 tablespoons sour cream

Directions

1. 1

   Heat oil in a large skillet over medium high heat.

2. 2

   Pound cutlets with a meat tenderizer to flatten them; season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with the bread crumbs that have been combined with the flour.

3. 3

   Place cutlets into skillet and fry until golden brown (1-2 minutes on each side); do NOT turn more than once as you will end up losing the coating if you turn too often.

4. 4

   Remove the meat from the skillet and drain on paper towels; keep the meat warm in the oven while you make the gravy.

5. 5

   Sauté bacon and onions until golden brown; add tomato paste and mushrooms, and sauté over a low heat until mushrooms are cooked; add wine, water and seasonings; let simmer for about 5 minutes.

6. 6

   Stir in the sour cream; pour gravy over Schnitzel just before serving.