Jägerschnitzel (Pork or Veal Cutlets in Mushroom Gravy)

Recipe by JanetB-KY
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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