Jagerschnitzel - cooking recipe

Ingredients

oil
1 lb boneless pork or 1 lb veal cutlet
salt and pepper
2 eggs (beaten)
1/2 cup plain breadcrumbs
GRAVY
5 slices bacon (diced)
4 ounces sweet onions (chopped)
8 ounces mushrooms (sliced)
12 ounces gravy (jar)
1 dash thyme
1/2 teaspoon paprika
1 tablespoon parsley
pepper
salt

Preparation

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 oil in skillet.
Fry until golden brown (1 or 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. I set the oven at 200 degrees Fahrenheit.
Saute bacon, onions, and mushrooms until golden brown.
Add gravy and saute over a low heat.
Add thyme, paprika, parsley, pepper, and salt.
Simmer for about 5 minutes.
Pour gravy over Schnitzel just before serving.