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 skillet and fry until golden
brown (1-2 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.
Sauté bacon and onions until golden brown. Add tomato paste
and mushrooms, and sauté over a low heat. Add wine, water and
seasonings; let simmer for about 5 minutes. Stir in the sour cream.
Pour over Schnitzel just before serving.
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