Recipe: Jägerschnitzel

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.