Jagerschnitzel

Ingredients

• oil
• 1 lb boneless pork or veal cutlet
• salt and pepper
• 2 eggs (beaten)
• 1/2 cup plain breadcrumbs

GRAVY

• 5 slices bacon (diced)
• 4 ounces sweet onions (chopped)
• 8 ounces mushrooms (sliced)
• 12 ounces gravy (jar)
• 1 dash thyme
• 1/2 teaspoon paprika
• 1 tablespoon parsley
• pepper
• salt

Directions

1. 1

   Heat oil in a large skillet over medium high heat.

2. 2

   Pound cutlets with a meat tenderizer to flatten them.

3. 3

   Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with bread crumbs.

4. 4

   Place cutlets into oil in skillet.

5. 5

   Fry until golden brown (1 or 2 minutes on each side).

6. 6

   Remove the meat from the skillet and drain on paper towels.

7. 7

   Keep the meat warm in the oven while you make the gravy. I set the oven at 200 degrees Fahrenheit.

8. 8

   Sauté bacon, onions, and mushrooms until golden brown.

9. 9

   Add gravy and sauté over a low heat.

10. 10

    Add thyme, paprika, parsley, pepper, and salt.

11. 11

    Simmer for about 5 minutes.

12. 12

    Pour gravy over Schnitzel just before serving.