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Jaeger Schnitzel

 Jaeger Schnitzel
—Essen Haus, Bob and Gail Worm, Madison, Wisconsin
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.