Jagerschnitzel (hunter’s Schnitzel)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Pork cutlets, about 1/2 in. |
| thick | ||
| 1 | Eggs, beaten up to 2 | |
| Salt | ||
| Pepper | ||
| 1/2 | c | Bread crumbs |
| Oil | ||
| 2 | oz | Bacon, diced |
| 4 | oz | Onions, chopped |
| 8 | oz | Mushrooms, sliced |
| 1 | T | Tomato paste |
| 1/2 | c | Water |
| 1/2 | c | Dry wine |
| 1 | ds | Thyme |
| Pepper | ||
| Salt | ||
| 1/2 | t | Paprika |
| 1 | T | Parsley |
| 2 | T | Sour cream |
INSTRUCTIONS
Preparation of 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. Preparation of 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. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1338
Calories From Fat: 622
Total Fat: 69.7g
Cholesterol: 235.9mg
Sodium: 2412.3mg
Potassium: 1637.1mg
Carbohydrates: 137.4g
Fiber: 10g
Sugar: 41.7g
Protein: 40.2g