Ingredients for Hunters Schnitzel
- Boneless Pork
- Eggs
- Breadcrumbs
- 2 tablespoons vegetable oil
- 4 slices bacon, diced
- 1 medium onion, chopped
- 8 ounces mushrooms, sliced
- 2 tablespoons tomato paste
- 1/4 cup water
- Dry White Wine
- Thyme
- Salt & Pepper
- Paprika
- Parsley
- 1/2 cup sour cream
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How to Make Hunters Schnitzel
- Pat cutlets dry with paper towels. Pound cutlets to 1/4-inch thickness using a meat mallet.
- Season cutlets generously with salt and pepper.
- Dip each cutlet in beaten eggs, then dredge in breadcrumbs, ensuring even coating.
- Heat vegetable oil in a large skillet over medium-high heat. Add cutlets and cook for 3-4 minutes per side, until golden brown and cooked through.
- Remove cutlets from skillet and place on a wire rack or paper towels to drain excess grease. Keep warm in a 200°F oven.
- In the same skillet, cook bacon until crispy. Remove bacon with a slotted spoon and set aside, reserving bacon grease in the pan.
- Add chopped onions to the skillet and cook until softened and lightly golden, about 5 minutes.
- Stir in tomato paste and cook for 1 minute.
- Add sliced mushrooms and cook until softened, about 3-5 minutes.
- Pour in white (or red) wine and water. Add thyme, rosemary, and paprika. Bring to a simmer.
- Reduce heat to low and simmer for 5 minutes, allowing the sauce to thicken slightly.
- Stir in sour cream until smooth and heated through. Do not boil.
- Stir in the cooked bacon.
- Pour gravy over the warm schnitzel and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
31g
Fat
98g
Carbs
11g
