This is a different recipe then the one I have used in the past. As you know, schnitzel is veal, and the Jager, is basically the sauce for the schintzel. This is good served with fries and curry ketchup, and in Germany, known as Jager Schnitzel mit pomme fritz:
Ingredients:
1 lb. pork cutlets (1/2 inch thick) pounded for tenderness
2 eggs beaten
salt and pepper
1/2 c. bread crumbs
oil or lard
Gravy
2 oz. bacon, diced
4 oz. onion, chopped
8 oz. mushrooms, sliced
1 T. tomato paste
1/2 c. water
1/2 c. dry wine
dash thyme
salt and pepper
1/2 t. paprika
1 T. parsley
2 T. sour cream
Instructions:
Pound cutlets and rub with salt and pepper. Let stand for 10 min. Dip cutlets in beaten egg and bread crumbs. Brown in small amount of oil on low heat (about 10 min.) Make sure they are cooked through. While schnitzels are browning saute bacon and onions for gravy in separate pan. Saute until they are golden. Add tomato paste and mushrooms and saute over low heat. Add wine, water and seasonings and simmer 5 min. Stir in sour cream last and serve mushroon sauce over schnitzels.
http://www.passionforcooking.com/recipes/535.html
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