Jaegerschnitzel - cooking recipe

Ingredients

1 lb veal cutlet (about 1/4 in. thick)
2 eggs, beaten
salt & pepper
1/2 cup breadcrumbs
oil
Sauce
2 ounces bacon, diced
4 ounces onions, chopped
8 ounces mushrooms, sliced
1 tablespoon tomato paste
1/2 cup water
1/2 cup dry red wine
1 dash dried thyme
1 dash salt
1 dash pepper
1/2 teaspoon paprika
1 tablespoon parsley
2 tablespoons sour cream

Preparation

Preparation of meat: 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. Preparation of gravy Whilemeat 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.