Prep 10 mins
Cook 18 mins
This recipe was originally made with Veal, but for those who don't like Veal, you can use Pork Cutlets instead. This recipe is my Step Grandmother's recipe that her mother taught her how to make as a young girl. I like this with the Veal, not big on Pork. Hope you like it.
- 1 lb boneless pork or 1 lb veal cutlet
- 2 eggs (beaten)
- 1⁄2 cup breadcrumbs
- vegetable oil
- 2 ounces bacon (diced)
- 4 ounces onions (chopped)
- 8 ounces mushrooms (sliced)
- 1 tablespoon tomato paste
- 1⁄2 cup water
- 1⁄2 cup dry white wine
- 1 dash thyme
- salt & pepper
- 1⁄2 teaspoon paprika
- 1 tablespoon parsley
- 2 tablespoons sour cream
- Heat vegetable oil in skillet over medium high heat.
- Pound cutlets with a meat tenderizer to flatten them.
- Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with bread crumbs.
- Place cutlets into skillet and fry until golden brown (1-2 minutes on each side).
- Remove the meat from the skillet and place on paper towels to drain off excess grease.
- Keep meat warm in oven while you make the gravy.
- Cook bacon and onions until golden brown.
- Add tomato paste, mushrooms, and saute over a low heat.
- Add white wine, water, seasonings; let simmer for about 5 minutes.
- I like the white wine, just my preference. But you can use a red wine if you prefer.
- Stir in the sour cream.
- Pour over Schnitzel just before serving.
The Schnitzel are delicious. I used pork loin,since veal is expensive. Thanks melody for posting this wonderful recipe.
Your recipe sounds delightful and I'm looking forward to making it in the Fall. The ingredients appear to compliment each other beautifully with good down home country flavor. Thank you for sharing. Phyl