Prep 20 mins
Cook 15 mins
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.
- 1 lb boneless pork or 1 lb veal cutlet
- 2 eggs (beaten)
- 1⁄2 cup breadcrumbs
- 1⁄4 cup flour
- 3 tablespoons oil
- 4 slices bacon (diced)
- 2⁄3 cup onion (chopped)
- 1⁄2 lb mushroom (sliced)
- 1 tablespoon tomato paste
- 1⁄2 cup water
- 1⁄2 cup dry wine
- 1 dash thyme
- 1⁄2 teaspoon paprika
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 tablespoon parsley
- 2 tablespoons sour cream
- Heat oil in a large 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 the bread crumbs that have been combined with the flour.
- Place cutlets into skillet and fry until golden brown (1-2 minutes on each side); do NOT turn more than once as you will end up losing the coating if you turn too often.
- Remove the meat from the skillet and drain on paper towels; keep the meat warm in the oven while you make the gravy.
- Sauté bacon and onions until golden brown; add tomato paste and mushrooms, and sauté over a low heat until mushrooms are cooked; add wine, water and seasonings; let simmer for about 5 minutes.
- Stir in the sour cream; pour gravy over Schnitzel just before serving.
This turned out great! I used veal cutlets, no pounding required. I doubled the sauce (my husband loved it) as suggested by others but we really didn't need the extra the veal was so tender. If using pork, the sauce would be even more appreciated I think. On the upside, I now have the remainder in a jar in the fridge waiting to be used :) I did everything exactly as stated in the recipe, (used red wine) will make again for sure!
Very, very nice, easy ingredients, used white wine but red would defiinately work. The sauce can easily be adjusted spicier, thin or thicker, wonderfull, Thanks JanetB
Fantastic! I will be keeping this recipe in mind for next time I have company. The veal can be prepared ahead of time and reheated, and same with the sauce.. I'm sure it would be even better if made a day in advance! Next time I will use my non-stick skillet as I could only get one sides breading to stay on. Thanks for posting this wonderful recipe!