Jaegerschnitzel (hunter’s Schnitzel)
| 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)
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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