Jaegerschnitzel

• 1 lb veal cutlet (about 1/4 in. thick)
• 2 eggs, beaten
• salt & pepper
• 1/2 cup breadcrumbs
• oil
• Sauce
• 2 ounces bacon, diced
• 4 ounces onions, chopped
• 8 ounces mushrooms, sliced
• 1 tablespoon tomato paste
• 1/2 cup water
• 1/2 cup dry red wine
• 1 dash dried thyme
• 1 dash salt
• 1 dash pepper
• 1/2 teaspoon paprika
• 1 tablespoon parsley
• 2 tablespoons sour cream

1. Preparation of meat: pound cutlets and rub in salt and pepper.
2. Let stand for about 10 minutes.
3. Dip the cutlets in beaten egg and then in crumbs.
4. Brown in a small amount of oil over a low heat for about 10 minutes on each side. Preparation of gravy Whilemeat is browning, saute bacon and onions until golden brown.
5. Add tomato paste and mushrooms, and saute over a low heat. Add wine, water and seasonings; let simmer for about 5 minutes.
6. Stir in the sour cream.
7. Pour over Schnitzel.

veal, eggs, salt, breadcrumbs, oil, sauce, bacon, onions, mushrooms, tomato paste, water, dry red wine, thyme, salt, pepper, paprika, parsley, sour cream

Taken from www.food.com/recipe/jaegerschnitzel-2731 (may not work)