A delightful twist on the classic Jägerschnitzel, featuring a creamy mushroom sauce and crispy pork cutlets.
Heat some oil in a large skillet over medium-high heat.
Ensure the oil is hot enough by testing with a small piece of bread crumb; it should sizzle immediately.
Pound the pork cutlets with a meat tenderizer until they are evenly thin.
Place the cutlets between two sheets of plastic wrap to prevent mess while pounding.
Season the cutlets with salt and pepper, then dredge them in flour, dip in beaten eggs, and coat with bread crumbs.
Press the bread crumbs firmly onto the cutlets to ensure an even coating.
Fry the breaded cutlets in the skillet until golden brown on both sides, about 2 minutes per side.
Avoid overcrowding the skillet to maintain the oil temperature.
Remove the cutlets and place them on paper towels to drain excess oil. Keep warm.
Place the cutlets in a warm oven to keep them crispy while preparing the sauce.
In the same skillet, sauté the bacon and onions until golden brown.
Cook the bacon until crispy for added texture.
Add the mushrooms and tomato paste, cooking until the mushrooms are tender.
Stir frequently to prevent the tomato paste from sticking to the skillet.
Pour in the white wine, thyme, paprika, salt, and pepper, and let the sauce simmer for 5 minutes.
Deglaze the skillet with the wine to incorporate all the flavorful bits.
Stir in the sour cream until the sauce is smooth and creamy.
Lower the heat to prevent the sour cream from curdling.
Serve the pork cutlets topped with the mushroom sauce and garnished with fresh parsley.
Serve immediately to enjoy the dish at its best.
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