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Jaeger Schnitzel Recipe

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

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Jaeger Schnitzel Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

1 pork tenderloin (6 to 7 ounces)
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

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