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Jägerschnitzel (Pork or Veal Cutlets in Mushroom Gravy)
Nb persons: 4
Yield:
Preparation time: 20 minutes
Total time: 35 minutes
Source:
| 1 lb | boneless pork or veal cutlets, pounded |
| 2 | eggs, (beaten) |
| 1/2 cup | breadcrumbs |
| 1/4 cup | flour |
| 3 tablespoons | oil |
| 3 tablespoons | butter, or as much as needed |
| 4 slices | bacon, (diced) |
| 1 large | onion, (chopped) |
| 1 tablespoon | tomato paste |
| 1/2 lb | mushrooms, (sliced) |
| 3/4 can | beef broth |
| 1/2 bottle | red wine |
| 1 dash | thyme |
| 3 teaspoon | paprika |
| salt, to taste | |
| pepper, to taste | |
| 4 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.
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