Schnitzel with Red Wine and Mushrooms

1 lb veal cutlets - about 1/4 in. thick
2 eggs, beaten
Salt and pepper to taste
1/2 cup breadcrumbs
Oil

Sauce:
2 ounces bacon, diced
4 ounces onions, chopped
8 ounces mushrooms, sliced
1 tbsp tomato paste
1/2 cup water
1/2 cup dry red wine
1 dash dried thyme
1 dash salt
1 dash pepper
1/2 tsp paprika
1 tbsp parsley
2 tbsp sour cream

Preparation of meat pound 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. Preparation of gravy Whilemeat is browning, saute bacon and onions until golden brown.
Add tomato paste and mushrooms, and saute over a low heat. Add wine, water and seasonings; let simmer for about 5 minutes. Stir in the sour cream.
Pour over Schnitzel.