Jaegerschnitzel
Ready In: 35 mins
Serves: 4
Ingredients
- 1 lb veal cutlet (about 1/4 in. thick)
- 2 eggs, beaten
- salt & pepper
- 1⁄2 cup breadcrumbs
- oil
Sauce
- 2 ounces bacon, diced
- 4 ounces onions, chopped
- 8 ounces mushrooms, sliced
- 1 tablespoon tomato paste
- 1⁄2 cup water
- 1⁄2 cup dry red wine
- 1 dash dried thyme
- 1 dash salt
- 1 dash pepper
- 1⁄2 teaspoon paprika
- 1 tablespoon parsley
- 2 tablespoons sour cream
Directions
- Preparation of meat: pound cutlets and rub in salt and pepper.
- Let stand for about 10 minutes.
- Dip the cutlets in beaten egg and then in crumbs.
- Brown in a small amount of oil over a low heat for about 10 minutes on each side. Preparation of gravy Whilemeat is browning, saute bacon and onions until golden brown.
- Add tomato paste and mushrooms, and saute over a low heat. Add wine, water and seasonings; let simmer for about 5 minutes.
- Stir in the sour cream.
- Pour over Schnitzel.
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