Jagerschnitzel(Veal In Brown Gravy And Mushrooms)

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

1. Heat oil in large skillet over medium heat.
2. Pound cutlets with a meat tenderizer to flatten them.
3. Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with bread crumbs.
4. Place cutlets into skillet and fry until golden brown (1-2 minutes in each side).
5. Remove the meat from the skillet and drain on paper towels.
6. Keep the meat warm in the oven while you make the gravy.

boneless pork, eggs, bread crumbs, oil, bacon, onions, mushrooms, tomato paste, water, dry wine, thyme, pepper, salt, paprika, parsley, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85319 (may not work)