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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large skillet over medium high heat. | 2. Pound cutlets with a meat tenderizer to flatten them. | 3. Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with bread crumbs. | 4. Place cutlets into oil in skillet. | 5. Fry until golden brown (1 or 2 minutes on each side). | 6. Remove the meat from the skillet and drain on paper towels. | 7. Keep the meat warm in the oven while you make the gravy. I set the oven at 200 degrees Fahrenheit. | 8. Sauté bacon, onions, and mushrooms until golden brown. | 9. Add gravy and sauté over a low heat. | 10. Add thyme, paprika, parsley, pepper, and salt. | 11. Simmer for about 5 minutes. | 12. Pour gravy over Schnitzel just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil				-	-	-	-
pork	1	lb	boneless	1705.536	0.0	63.0958	159.0775
salt pepper				-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
breadcrumb	1/2	cup		-	-	-	-
bacon	5	slices	diced	583.8	1.7919999999999998	17.668	55.566
onion	4	ounces	chopped sweet	45.3592	10.5914	1.2474	0.1134
mushroom	8	ounces	sliced	77.1106	15.3994	5.0802	1.1113
gravy	12	ounces		227.8	15.674000000000001	19.992	8.942
thyme	1	dash		-	-	-	-
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
parsley	1	tablespoon		1.368	0.2405	0.1129	0.03
pepper				-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.