Jaegerschnitzel (Hunters Schnitzel)

Jaegerschnitzel (Hunters Schnitzel) Ingredients

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

Instructions for Jaegerschnitzel (Hunters Schnitzel)

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" on Jan 12, 1999, converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bacon	Bread crumbs	Egg	Mushroom
Onion	Paprika	Parsley	Pork
Sour cream	Thyme	Tomato

for flavor and categorization

The schnitzel was dead on, but the sauce was no where near hunter sauce. I would make the schnitzel, but will try to find a better recipe for hunter sauce.

timharvey
on Jan 6 2008 9:51PM

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