Jägerschnitzel
Step 1. 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 bread crumbs. Place cutlets into
skillet and fry until golden brown (1-2 minutes on each side). Remove the meat
from the skillet and drain on paper towels. Keep the meat warm in the oven while
you make the gravy. Step 2. Sauté bacon and onions until golden brown. Add tomato paste and mushrooms, and sauté over a low heat. Add wine, water and seasonings; let simmer for about 5 minutes. Stir in the sour cream. Pour over Schnitzel just before serving. |
2010 Nathan Krämer Blair, Nebraska http://www.nathankramer.com/cookbook/ |