Jaegerschnitzel with Mushroom Sauce

Serves 4

Ingredients:

Directions:

1. Saute the shallot in 1 tablespoon of the butter until translucent. Add the mushrooms, brown for 5 minutes and add the broth and wine. Cook 3 minutes and add 1/2 cup of the half and half or cream. Bring to a boil and simmer for several minutes. Mix the remaining 2 tablespoons of cream with 2 tablespoons of flour. Add the flour slurry to the mushroom mixture and bring to a boil, stirring to avoid clumps.
2. Add the parsley, salt and pepper. Keep warm. Lay out the cutlets on cutting board, cover with plastic wrap and pound until thin (1/4 inch thick or less).
3. Melt the rest of the butter in a skillet. Dip in the rest of the flour mixed with pepper, salt and cayenne pepper. Shake off any extra flour and saute in 2 tablespoons butter for 3 minutes on each side. Spoon the sauce on the cutlets and serve.