Jagerschnitzel (Hunter's Schnitzel)

1 1/2 lbs veal cutlets

Sauce:
2 oz bacon (diced)
4 oz onions (chopped)
8 oz mushrooms (sliced)
1 tbsp tomato paste
1/2 cup water
1/2 cup dry wine
1/2 dash of thyme
1/2 tsp pepper
1/2 tsp salt
1/2 tsp paprika
1 tbsp parsley
2 tbsp sour cream

Pound veal cutlets and rub in salt and pepper. Let stand for about 10 minutes. Dip the cutlets in beaten egg and then in crumbs. Brown in a small amount of oil over a low heat for about 10 minutes on each side. While meat is browning, sauté bacon and onions until golden brown. Add tomato paste and mushrooms, and sauté over low heat. Add wine, water and seasonings; let simmer for about 5 minutes. Stir in the sour cream. Pour over Schnitzel and serve.