Jägerschnitzel

For the Jägerschnitzel, pound the schnitzel, season with salt and pepper, coat with mustard and dust with flour. Then fry vigorously on both sides and keep warm.

Fry the finely chopped bacon with the finely chopped onion. Add the cucumbers, pepperoni, mushrooms and anchovies (all cut into small pieces) and fry the tomato paste briefly.

Pour in red wine and soup, and put the cutlets back in. Cover and steam until soft. Before serving, thicken the sauce with creme fraiche. Serve with noodles and enjoy. Garnish as desired, for me personally it tastes best with a crisp green salad.

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