Schnitzel
Meat:
1 lb. pork cutlets about 1/2 inch thick
2 eggs beaten
Salt & pepper to taste
1/2 cup bread crumbs
Oil
Gravy:
1 pkg. bacon crumbled
1 large onion chopped
8 oz. mushrooms sliced
1 tablespoon tomato paste
1/2 cup water
1/2 cup dry wine
1 Dash thyme
Salt & pepper to taster
1/2 teaspoon paprika
1 tablespoon parsley
2 tablespoon sour cream
Meat: Pound the cutlets and rub in the salt and pepper. Let stand for about 10
minutes. Dip the cutlets in beaten egg and in crumbs. Brown in a small amount of
oil over a low heat for about 10 minutes on each side.
Gravy: While the meat is browning, saut� the bacon and onions until golden
brown. Add the tomato paste and mushrooms, and saut� over a low heat. Add the
wine, water and seasonings, let simmer for about 5 minutes. Stir in the sour
cream. Pour over Schnitzel.
Serves 4. |