Jaeger Schnitzel
—Essen Haus, Bob and Gail Worm, Madison, Wisconsin2 ServingsPrep/Total Time: 30 min.
Ingredients
- 1/2 pound Pork tenderloin
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All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.
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- 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.