Jaeger schnltzel
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Pork tenderloin |
| 1 | each | Egg -- lightly beaten |
| ¼ | cup | All-purpose flour |
| ¼ | cup | Butter or margarine |
| ½ | cup | Sliced mushrooms |
| ½ | medium | Onion -- thinly sliced |
| 2 | tablespoons | White wine -- optional |
| 1½ | cup | Prepared brown gravy |
| 2 | tablespoons | Sour cream |
Directions
Trim tenderloin, removing any visible fat. Cut in half lengthwise.
Pound each half to ¼-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 Recipe By : Taste of Home