[X]

Home > Recipes > Jaeger Schnitzel

Jaeger Schnitzel Recipe

Read reviews (2)

Rate recipe

—Essen Haus, Bob and Gail Worm, Madison, Wisconsin

This recipe is:

Quick

[X]

Rate Jaeger Schnitzel Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Jaeger Schnitzel Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

1/2 pound pork tenderloin
1 egg, lightly beaten
1/4 cup all-purpose flour
1/4 cup butter
1/2 cup sliced mushrooms
1/2 medium onion, thinly sliced
2 tablespoons white wine, optional
1-1/2 cups prepared brown gravy
2 tablespoons sour cream

Directions

Trim tenderloin, removing any visible fat. Cut in half lengthwise. Pound each half to 1/4-in. thickness. Dip into egg; coat with flour and shake off excess. In a skillet over medium heat, fry tenderloin in butter until no pink remains. Remove and keep warm.
Add mushrooms and onion to skillet; cook until tender. Add wine if desired. Stir in the gravy and sour cream; mix well and heat through, but do not boil. Serve with the tenderloin. Yield: 2 servings.

Originally published as Jaeger Schnitzel in Taste of Home December/January 1994, p51

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Jaeger Schnitzel

Jaeger Schnitzel

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on May. 30, 2010 by Noack05

My husband lived in Germany for several years. He has a difficult time finding good German Restaurants where we live. I made this for him and my children and he couldn't stop raving about it. My children also loved it. It is quick and easy for this working mom.

Reviewed on Dec. 25, 2009 by alvanna

My family loves this recipe. I make it every year for christmas dinner. Great with spaetzle.