Jagerschnitzel
Hunter's Cutlet

Ingredients

1 pound pork or veal cutlets
2 eggs (beaten)
4 tablespoons milk
1/2 cup all purpose flour
1/2 cup seasoned bread crumbs
salt
pepper
oil

Directions

Beat eggs and milk together until smooth. Pound cutlets with the flat side of a heavy knife between sheets of wax paper until very thin. Season cutlets with salt and pepper and dust with flour. Dredge in egg mixture and coat evenly with bread crumbs. Heat oil in a large skillet on medium high heat and fry cutlets until golden brown (1 to 2 minutes on each side).

Gravy Ingredients

2 ounces bacon (diced)
4 ounces onion (chopped)
8 ounces mushrooms (sliced)
1 tablespoon tomato paste
1/2 cup water
1/2 cup dry white wine
dash thyme
1/2 teaspoon salt
dash pepper
1/2 teaspoon paprika
1 tablespoon parsley
2 tablespoons sour cream

Directions

Sauté bacon and onions until golden brown. Add tomato paste and mushrooms, and sauté over low heat. Add wine, water and seasonings. Let simmer for about 5 minutes. Stir in sour cream. Pour over schnitzel just before serving.

Substitute Gravy

Sauté bacon and onions until light brown. Stir in two tablespoons catsup and add mushrooms. Cook and stir for about two minutes. Add one package of Brown Gravy Mix.


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