Jgerschnitzel Pork Or Veal Cutlets In Mushroom Gravy

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Posted for world tour 2006, this was always one of my favorites when i lived in germany. Don't let the long ingredient list throw you; this is fairly easily put together and not difficult to make.

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Steps

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Heat oil in a large skillet over medium high heat.

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Pound cutlets with a meat tenderizer to flatten them.

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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.

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Place cutlets into skillet and fry until golden brown.

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Do not turn more than once as you will end up losing the coating if you turn too often.

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

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Keep the meat warm in the oven while you make the gravy.

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Saut bacon and onions until golden brown.

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Add tomato paste and mushrooms , and saut over a low heat until mushrooms are cooked.

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Add wine , water and seasonings.

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Let simmer for about 5 minutes.

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Stir in the sour cream.

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Pour gravy over schnitzel just before serving.

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Ingredients

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boneless pork, eggs, breadcrumbs, flour, oil, bacon, onion, mushroom, tomato paste, water, dry wine, thyme, paprika, salt, pepper, parsley, sour cream