Jaegerschnitzel

Name: Jaegerschnitzel
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

18 ingredients

7 steps

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

1

Preparation of meat: pound cutlets and rub in salt and pepper.
2

Let stand for about 10 minutes.
3

Dip the cutlets in beaten egg and then in crumbs.
4

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.
5

Add tomato paste and mushrooms, and saute over a low heat. Add wine, water and seasonings; let simmer for about 5 minutes.
6

Stir in the sour cream.
7

Pour over Schnitzel.