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Jägerschnitzel
(Hunter's Schnitzel)

from Germany
 
  • 1 lb. boneless pork or veal cutlets
  • 2 eggs (beaten)
  • 1/2 cup bread crumbs
  • Oil
  • 2 oz bacon (diced)
  • 4 oz onions (chopped)
  • 8 oz mushrooms (sliced)
  • 1 Tbsp. tomato paste
  • 1/2 cup water
  • 1/2 cup dry wine
  • Dash of thyme
  • Pepper
  • Salt
  • 1/2 tsp. paprika
  • 1 Tbsp. parsley
  • 2 Tbsp. sour cream

Step 1. Heat oil in a large skillet over medium high heat. Pound cutlets with a meat tenderizer to flatten them. Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with bread crumbs. Place cutlets into skillet and fry until golden brown (1-2 minutes on each side). Remove the meat from the skillet and drain on paper towels. Keep the meat warm in the oven while you make the gravy.

Step 2. Sauté bacon and onions until golden brown. Add tomato paste and mushrooms, and sauté over a low heat. Add wine, water and seasonings; let simmer for about 5 minutes. Stir in the sour cream. Pour over Schnitzel just before serving.


Germany

Oktoberfest

Also visit our Austria section

German Recipes

from Cooking with Beer

from Black Forest Cuisine

from Kate's Global Kitchen

More German Recipes

 

Back to the main Germany page

Germany on Wikipedia

More country Destinations

 
Paris

 

This page modified January 2008


 


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