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Jägerschnitzel (Hunter's Schnitzel)
1
2
1
lb. boneless pork or veal cutlets
eggs (beaten)
/2 cup bread crumbs
oil
2
4
8
1
1
1
oz bacon (diced)
oz onions (chopped)
oz mushrooms (sliced)
Tbsp tomato paste
/2 cup water
/2 cup dry wine
dash of thyme
pepper
salt
1
1
2
/2 tsp paprika
Tbsp parsley
Tbsp sour cream
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.
Jägerschnitzel (Hunter's Schnitzel)
18
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