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Jaeger Schnitzel Recipe

—Essen Haus, Bob and Gail Worm, Madison, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings

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

  • 1. 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.
  • 2. 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 Pairings

Full-Bodied White Wine

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