Jaegerschnitzle Bleu

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   DIRECTIONS

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   1. 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.

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   2. Saute bacon and onions until golden brown. Add butter and mushrooms, and saute over a low heat. Add wine, water and seasonings; let simmer for about 5 minutes. Stir in the sour cream or cream, and bleu cheese. Pour over Schnitzel just before serving.

* Per serving · 4 servings · Values may vary.

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