| 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 |
tb |
Tomato paste |
| 1/2 |
c |
Water |
| 1/2 |
c |
Dry wine |
| 1 |
ds |
Thyme |
|
|
Pepper |
|
|
Salt |
| 1/2 |
ts |
Paprika |
| 1 |
tb |
Parsley |
| 2 |
tb |
Sour cream |
INSTRUCTIONS
MEAT
GRAVY
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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