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Jagerschnitzel
Hunter's Schnitzel
2 LBS pork cutlets, pounded to 1/4 to 1/2-inch thick
4 eggs, beaten
Salt & black pepper to taste
3/4 C dried breadcrumbs
Vegetable oil (for frying)
Morel Gravy:
1/2 C bacon, diced
1 C onions, chopped
1 C morel or button mushrooms, halved or sliced
2 TBS tomato paste
1 C water
1 C dry white wine
Salt & black pepper to taste
Pinch of dried thyme
1 tsp. paprika
2 TBS fresh parsley, chopped
4 TBS sour cream
Liberally rub salt and black pepper into pork; set aside to marinate for about ten minutes. Place beaten eggs and breadcrumbs in separate bowls. Dip pork into eggs and then breadcrumbs to coat. Heat vegetable oil in a skillet over low heat; add coated pork and cook for about ten minutes on each side or until meat is cooked through. In another skillet, fry diced bacon and onions until golden brown. Add tomato paste and mushrooms; cook over low heat for about three minutes. Add the wine, water and seasonings. Bring mixture to a boil; reduce heat and simmer for about five minutes. Stir in the sour cream. Pour the gravy over cooked Schnitzel (pork). Serve.
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