Jaegerschnitzel (hunter’s Schnitzel)

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CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy			1	Servings

INGREDIENTS

1	lb	Pork cutlets 1/2 inch thick
1		Egg, beaten
		Salt and pepper
1/2	c	Bread crumbs
2	oz	Bacon, diced
4	oz	Onion, chopped
8	oz	Mushrooms, sliced
1	T	Tomato paste
1/2	c	Water
1/2	c	Dry wine
1	ds	Thyme
1/2	t	Paprika
1	T	Parsley
2	T	Sour cream
		Salt and pepper, to taste

INSTRUCTIONS

For meat: Pound cutlets. Rub salt and pepper onto cutlet. Let stand
for about 10 minutes. Dip cutlet in beaten egg and then in crumbs.
Brown in a small amount of oil over low heat for approximately 10
minutes on each side.  For gravy: While meat is browning, saute the
bacon and onion until  golden brown. Add tomato paste and mushrooms and
saute over low heat.  Add the wine, water and seasonings. Let simmer
for 5 minutes. Stir in  the sour cream. Pour over Schnitzel.  Posted to
MM-Recipes Digest V4 #3 by "Sherie L. Bertrand"
<SLBertrand@compuserve.com> on Jan 12, 1999, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2524 Calories From Fat: 1885 Total Fat: 209.2g Cholesterol: 524mg Sodium: 3911.7mg Potassium: 2333.1mg Carbohydrates: 68.5g Fiber: 7.8g Sugar: 15.7g Protein: 85.5g