German

Jägerschnitzel

Meat:

• 2 lb. boneless pork or veal cutlets
• 2 beaten eggs
• 1 cup bread crumbs
• 1/2 cup flour 
• Oil, i.e. Olive oil
• 500 g. sliced mushrooms
• Pepper
• Salt
• 1/2 tsp. paprika

Flatten the cutlets with a meat tenderizer. Mix eggs, salt, pepper and paprika in medium bowl. Fill a separate medium bowl with flour, place the cutlets in the bowl until lightly coated. Place the cutlets into the bowl with the egg mixture. Fill yet another medium bowl with bread crumbs. Place each cutlet in bowl until covered. Fry in an oiled pan until golden brown.

Sauce:

• 300g. sour cream
• 200g. liquid whip cream 
• lemon juice 
• 2 tbsp instant gravy powder 
• flavor enhancer

Fry mushrooms lightly. Add sour cream, liquid whip cream, gravy powder, salt, pepper and flavor enhancer ,ie. accent, and a dash of lemon juice to mushrooms still in pan. 

Serve meat with sauce over top. We recommend serving this dish with french fries or potatoes. Serves 4.