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Jaeger Schnitzel

—Essen Haus, Bob and Gail Worm, Madison, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

  • 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.
Nutrition Facts
3 ounce-weight: 503 calories, 32g fat (18g saturated fat), 225mg cholesterol, 1356mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 26g protein.

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