Jager Schnitzel - Hunter's Schnitzel

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	pound	veal cutlets
1/2	teaspoon	salt
1/4	teaspoon	pepper
1	tablespoon	German mustard
2	whole	eggs
1/2	cup	panko
3	tablespoons	unsalted butter
3	tablespoons	olive oil
		*Gravy*
2	slices	bacon -- lower sodium
1	small	onion -- diced
8	ounces	crimini mushrooms -- sliced
1/2	cup	white wine
1/2	cup	low sodium beef broth
1/2	teaspoon	dried thyme
1/2	teaspoon	paprika
1	tablespoon	no salt added tomato paste
1/4	cup	low fat sour cream

Heat oven to 200°F. Have a baking sheet with rack ready.

Pound the veal until 1/4 inch thick.

Mix eggs and mustard in shallow dish. Mix panko, salt, and pepper in second dish.

Dip the veal in the egg mixture letting excess drip off.

Put veal in panko mixture and pat on to coat completely.

Heat oil and butter in large skillet over medium-high. Fry in batches cooking until golden brown about 10 minutes total. Place on baking sheet in oven to keep warm.

In a skillet over medium heat cook bacon and onions until onions are golden.

Add tomato paste and mushrooms and cook over low heat until mushrooms are golden and have lost most of their moisture.

Deglaze the pan with the wine.

Add beef broth, thyme, and paprika. Let simmer until reduced.

Off heat add sour cream. Pour sauce over veal.

Makes 4 servings.

Per Serving: 486 Calories; 32g Fat (61.3% calories from fat); 32g Protein; 13g Carbohydrate; 2g Dietary Fiber; 228mg Cholesterol; 540mg Sodium. Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.