JäGERSCHNITZEL (PORK OR VEAL CUTLETS IN MUSHROOM GRAVY)

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Jägerschnitzel (Pork or Veal Cutlets in Mushroom Gravy) image

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.

Provided by JanetB-KY

Categories     Veal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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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