Jägerschnitzel

My sister and I made jägerschnitzel last night for dinner.  I have not had a lot of experience with cooking meat, so I worked on cutting and pounding the pork while my sister worked on starting the mushroom sauce.  In order to flatten the meat, I learned to first wrap it in saran wrap and then pound it with a rubber mallet.  Then I coated it in egg and bread crumbs and pan-fried it to make the wienerschnitzel (jägerschnitzel without the sauce).  With two of us working, it took less time than it would have if I had made the jägerschnitzel by myself, so it took about an hour and fifteen minutes to prepare and cook.

Jägerschnitzel

Time: 1 hour 15 minutes      Serves: 4-6

Ingredients: 1 lb boneless pork/veal cutlets; salt; pepper; 2 beaten eggs; oil; ½ cup bread crumbs; 4 oz chopped onion; 2 oz bacon (2-3 strips); 1 tbsp ketchup; 8 oz sliced mushrooms; ½ cup water; ½ cup dry wine; ½ tsp paprika; dash of thyme; 1 tbsp parsley; 2 tbsp sour cream;

Directions: 

1.     Heat oil in skillet on medium-high.  Pound cutlets flat.  Season with salt and pepper, dredge in eggs, and coat with bread crumbs.  Place in skillet and fry until golden brown on both sides and cooked through.  Keep warm in oven.

2.     Sauté bacon and onion.  Crumble bacon.  Add ketchup and mushrooms and sauté on low.  Add wine, water, and spices.  Simmer ~20 minutes.  Stir in sour cream.  Pour over wienerschnitzel just before serving.

Jägerschnitzel with spätzle.