Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
- 1 lb boneless pork or veal cutlets
- 2 eggs (beaten)
- ½ cup breadcrumbs
- 2 oz bacon (diced)
- 4 oz onions (chopped)
- 8 oz mushrooms (sliced)
- 1 Tbsp tomato paste
- ½ cup water
- ½ cup dry wine
- dash of thyme
- ½ tsp paprika
- 1 Tbsp parsley
- 2 Tbsp sour cream
- 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.
- 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.