Ingredients
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1 lb boneless pork or 1 lb veal cutlet
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2 eggs (beaten)
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1/2 cup breadcrumbs
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1/4 cup flour
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3 tablespoons oil
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4 slices bacon (diced)
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2/3 cup onion (chopped)
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1 tablespoon tomato paste
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1/2 cup water
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1/2 cup dry wine
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1 dash thyme
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1/2 teaspoon paprika
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1 teaspoon salt
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1/2 teaspoon pepper
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1 tablespoon parsley
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2 tablespoons sour cream
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1/2 lb mushroom (sliced)
Instructions
- 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.