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Jagerschnitzel (Hunter's Schnitzel)

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)
4 oz onions (chopped)
8 oz mushrooms (sliced)
1 Tbsp tomato paste
1/2 cup water
1/2 cup dry wine
dash of thyme
pepper
salt
1/2 tsp paprika
1 Tbsp parsley
2 Tbsp 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.

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1 of 3 people found the following review helpful:
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Perfect for entertaining at an Oktoberfest, October 19, 2004 - 11:01 AM
Reviewer: Jeanine from Bethlehem, PA
Held an Oktoberfest this past month - this dish was a featured item and everyone loved it - easy to prepare in advance (cutlets and sauce separately) - combined just before serving in a chafing dish - served along with spaetzel, potato dumplings, red cabbage and sauerbraten. Have received numerous requests for the recipe. A keeper!!!

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8 of 10 people found the following review helpful:
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Gorgeous, May 24, 2004 - 03:16 PM
Reviewer: Andrew Bust from Nottingham England
Having eaten this dish in Germany,i longed for more..so i searched the internet for recipies.and along came this one..i made it for myself..it was outstanding..cooked it for the wife..she loved it..had some German friends visit..they begged for more..every time they come.." are we having Jagerschnitzel???? try it !!!

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2 of 4 people found the following review helpful:
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Beautiful presentation, my favorite schnitzel ever!, February 21, 2006 - 01:25 PM
Reviewer: Mel from Huntsville, AL
The local German restaurants can't compete (and that's saying a lot)! When we have beer lovers over, we pair our favorite German and Bavarian lagers with this schnitzel, German potato salad and red cabbage (two more recipes from this site). The only reason I give it a 3 for slightly difficult to prepare is that there's a lot of steps here (hammering out the cuts of meat, making the sauce, breading and pan frying the meat) but none of them are particularly difficult. But as someone else mentioned, if it's being done for company, we prepare everything well ahead of time and at the last minute, pan fry the meat and plate it up. If you're planning for leftovers, I suggest not frying the meat you plan on serving later. It will just turn soggy and there's nothing worse than a soggy schnitzel!

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