Jaeger schnltzel

Yield: 1 servings

Measure 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

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

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