Retired_Army
01-14-2002, 09:22 AM
1 lb. veal cutlets [about 1/4 in. thick]
2 eggs (beaten)
salt and pepper
1/2 cup bread crumbs
oil
2 oz bacon (diced) Dash of Thyme
4 oz onions (chopped) Black pepper
8 oz mushrooms (sliced) Salt
1 Tbsp tomato paste 1/2 tsp paprika
1/2 cup water 1 tbs parsley
1/2 cup dry wine 2 tbs sour cream
Pound cutlets and rub in salt and pepper. Let stand for about 10
minutes. Dip the cutlets in beaten egg and then in crumbs. Brown
in a small amount of oil over a low heat for about 10 minutes on
each side.
While meat is browning, saute bacon and onions until golden brown. Add tomato paste and mushrooms, and saute over a low heat. Add wine, water and seasonings; let simmer for about 5 minutes. Stir in the sour cream. Pour over Schnitzel.
There are many thar perfer to use deer or pork when preparing this dish, however, I enjoy the veal above the others. It is also great when served with spatzel or even potato noodles.
Hope you enjoy.
Marc
2 eggs (beaten)
salt and pepper
1/2 cup bread crumbs
oil
2 oz bacon (diced) Dash of Thyme
4 oz onions (chopped) Black pepper
8 oz mushrooms (sliced) Salt
1 Tbsp tomato paste 1/2 tsp paprika
1/2 cup water 1 tbs parsley
1/2 cup dry wine 2 tbs sour cream
Pound cutlets and rub in salt and pepper. Let stand for about 10
minutes. Dip the cutlets in beaten egg and then in crumbs. Brown
in a small amount of oil over a low heat for about 10 minutes on
each side.
While meat is browning, saute bacon and onions until golden brown. Add tomato paste and mushrooms, and saute over a low heat. Add wine, water and seasonings; let simmer for about 5 minutes. Stir in the sour cream. Pour over Schnitzel.
There are many thar perfer to use deer or pork when preparing this dish, however, I enjoy the veal above the others. It is also great when served with spatzel or even potato noodles.
Hope you enjoy.
Marc