1. Salt and pepper cutlets. 2. Drege the cutlets in egg and then coat with flour. 3. Heat oil in a large skillet and fry cutlets until golden brown on both sides. 4. Remove cutlets from oil and drain excess grease on paper towel. 5. Keep the cutlets warm while you make the wine sauce. 6. Saute onions in butter until golden brown. 7. Add mushrooms and tomato paste to onions and saute. 8. Add water, wine, paprika and parsley; let simmer for about 5 minutes. 9. Stir in sour cream. 10. Pour sauce over schnitzel before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
