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Back to Recipe List	* Exported from MasterCook * Jaeger Schnitzel Recipe By : The Essen Haus in Madison, Wisconsin Serving Size : 2 Preparation Time :0:00 Categories : Volume 14-01 Jan 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces pork tenderloin -- (6 to 7) 1 egg -- lightly beaten 1/4 cup flour 1/4 cup butter or margarine 1/2 cup sliced mushrooms 1/2 medium onion -- slice thin 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-inch 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 onions to skillet. Cook until tender. Add wine, if desired. Stir in gravy and sour cream. Mix well and heat through, but do not boil. This can be served over noodles or spaetzle. Serves 2. Cuisine: "German" Source: "Taste of Home Magazine, Dec-Jan '94 p. 51" S(MC Formatted by:): "Bobbie" NOTES : This was a wonderful meal. We served it with noodles and cabbage. The meat was crispy, tender and juicy. The gravy with wine and sour cream added was delicious! Contributed to the FareShare Gazette by Bobbie; 19 January 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 455 Calories; 32g Fat (64.0% calories from fat); 24g Protein; 16g Carbohydrate; 1g Dietary Fiber; 230mg Cholesterol; 322mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat.

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