Ingredients:
1 lb pork cutlets, about 1/2 “,thick
1 -2 eggs, beaten
salt
pepper
1/2 cup breadcrumbs ( I use gluten-free)
oil
2 ounces bacon, diced
4 ounces onions, chopped
8 ounces mushrooms, sliced
1 tablespoon tomato paste
1/2 cup water
1/2 cup dry white wine
1 dash thyme
salt
pepper
1/2 teaspoon paprika
1 tablespoon parsley
2 tablespoons sour cream
Directions:
Pound the cutlets and rub in the salt and pepper.
Let stand for about 10 minutes.
Dip cutlets into the beaten egg and then, crumbs.
Brown in a small amount of oil over low heat for about 10 minutes on each side.
While meat is browning, saute’ the bacon and onions until golden brown.
Add the tomato paste and mushrooms and saute’ over a low heat.
Add the wine, water, and seasonings; let simmer for about 5 minutes.
Stir in the sour cream.
Pour over the schnitzel.
Servings: 3-4
Time preparation: 15 min.
Time total: 35 min.