Jagerschnitzle

It sounds like a drink, but no. It's not. I love schnitzle when it's cooked right- which is light, lean and melts on your tongue.

Jagerschnitzle

2 4-6 oz. Lean Pork or Veal slices
4 strips of Bacon - cut into small pieces
1/2 cup chopped onions
1 glove of garlic; minced
2 cups sliced mushrooms
2 cups beef broth
4 oz. white wine
4 oz. flour
Salt and Pepper
4 oz. sour cream
2 oz. lemon juice
Worcestershire Sauce
2 oz. oil
Parsley garnish

Take the sliced pork or veal and pound to equal thickness. Sprinkle salt and pepper on top and dip in flour. In a large skillet add the oil and put on high heat. After the pan and oil are hot, add the cutlet and cook until golden brown on both sides. Remove from the skillet and add bacon to the skillet: until crisp and add onions, heat until golden brown. Add garlic and stir for a minute. Add sliced mushrooms and stir for a few minutes more. Add the wine and stock then bring to a simmer; reduce to low heat.

In a mixing bowl, use a whisk to mix the sour cream with lemon juice and a teaspoon of Worcestershire sauce and the flour. Season with salt and pepper. Add to the mushroom mixture and continue to cook until it thickens. Pour the sauce over the cutlet and sprinkle with parsley.