Jagerschnitzel (hunter's schnitzel)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork cutlets; (about 1/2 in. thick) |
| 1 | Eggs; (beaten) (up to 2) | |
| Salt | ||
| Pepper | ||
| ½ | cup | Bread crumbs |
| Oil | ||
| 2 | ounces | Bacon; (diced) |
| 4 | ounces | Onions; (chopped) |
| 8 | ounces | Mushrooms; (sliced) |
| 1 | tablespoon | Tomato paste |
| ½ | cup | Water |
| ½ | cup | Dry wine |
| 1 | dash | Thyme |
| Pepper | ||
| Salt | ||
| ½ | teaspoon | Paprika |
| 1 | tablespoon | Parsley |
| 2 | tablespoons | Sour cream |
Directions
MEAT
GRAVY
Preparation of meat: Pound the cutlets and rub in the salt and pepper. Let stand for about 10 minutes. Dip the cutlets in beaten egg and in crumbs.
Brown in a small amount of oil over a low heat for about 10 minutes on each side.
Preparation of gravy: While the meat is browning, saut‚ the bacon and onions until golden brown. Add the tomato paste and mushrooms, and saut‚ over a low heat. Add the wine, water and seasonings; let simmer for about 5 minutes. Stir in the sour cream. Pour over Schnitzel.
Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998