Pork, not veal |
Cutlets with brown gravy and mushrooms—“hunter’s style”
JÄGERSCHNITZEL
1 lb boneless pork or veal cutlets
2 eggs, beaten
½ C bread crumbs
Oil
2 oz bacon, diced
1 medium onion, chopped
8 oz mushrooms, sliced
1 Tbsp tomato paste
½ C water
½ C dry red wine
Dash thyme (leaves)
Salt, pepper, to taste
½ tsp paprika
1 Tbsp parsley, chopped fine
2 Tbsp sour cream
Heat oil in a large skillet over medium-high heat. Pound
cutlets with a meat tenderizer to flatten them out. Season cutlets with salt
and pepper, then dredge them in beaten eggs and coat evenly with bread crumbs.
Place cutlets in skillet and fry about 2 minutes per side, or until golden
brown and cooked through on both sides. Remove cutlets and drain on paper
towels. Keep meat warm. Saute bacon and onions until golden brown. Add tomato
paste and mushrooms. Saute over low heat. Add wine, water, and seasonings.
Simmer gravy for 5 minutes. Stir in sour cream. Pour over schnitzels just
before serving.
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