A delightful twist on the classic Jaegerschnitzel, featuring tender pork cutlets and a rich mushroom sauce.
Pound the pork cutlets to an even thickness using a meat mallet.
Place the cutlets between two sheets of plastic wrap to avoid mess.
Season the cutlets with salt and pepper on both sides.
Let the seasoned cutlets rest for a few minutes to absorb the flavors.
Beat the eggs in a mixing bowl.
Add a splash of water to the eggs for a smoother coating.
Dip each cutlet into the beaten eggs, then coat with breadcrumbs.
Press the breadcrumbs firmly onto the cutlets for better adhesion.
Heat oil in a frying pan and cook the cutlets until golden brown on both sides.
Cook over medium heat to ensure even cooking without burning.
In a saucepan, sauté the onions and mushrooms until softened.
Stir frequently to prevent sticking.
Add tomato paste, wine, thyme, paprika, salt, and pepper to the saucepan and simmer.
Deglaze the pan with wine to enhance the sauce's flavor.
Stir in the sour cream and parsley to the sauce.
Add the sour cream off the heat to prevent curdling.
Serve the pork cutlets topped with the mushroom sauce.
Garnish with extra parsley for a fresh touch.
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