Jägerschnitzel

Pat the pork or veal cutlets dry with paper towels and season both sides with salt and pepper.

Set up a breading station with beaten eggs in one shallow bowl and breadcrumbs in another. Coat each cutlet in egg, then dredge thoroughly in breadcrumbs, shaking off excess.

Heat oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, fry the breaded cutlets for 3-4 minutes per side until golden brown and cooked through.

Transfer the cooked cutlets to a warm plate and set aside. Pour off most of the oil from the pan, leaving about 1 tablespoon.

Add diced bacon to the same skillet and cook over medium heat for 2-3 minutes until the fat begins to render.

Add chopped onions and sliced mushrooms to the bacon, stirring frequently until the vegetables are softened and lightly golden, approximately 5 minutes.

Stir in tomato paste and paprika, cooking for 1 minute to develop the flavors. Pour in the dry wine and water, scraping the pan bottom to incorporate any browned bits.

Add a dash of thyme and return the cutlets to the skillet, nestling them into the sauce. Simmer gently for 5 minutes to allow the flavors to meld.

Remove the skillet from heat and stir in sour cream until fully incorporated, being careful not to boil the sauce. Taste and adjust seasoning with salt and pepper as needed.

Transfer the cutlets to a serving platter and spoon the Jäger sauce generously over the top. Garnish with fresh parsley and serve immediately.