Shelly's Recipe

JAEGER SCHNITZEL

Category: Roasts/Tenderloins - Pork

1 cup bread crumbs
1 tbsp flour
Salt and pepper, to taste
2 tbsp vegetable oil
1/2 cup butter
2 (6-7 oz) pork tenderloins
2 eggs, slightly beaten
1 cup sliced mushrooms
1 medium onion, thinly sliced
4 tbsp white wine
3 cups prepared brown gravy
4 tbsp sour cream

Spaetzle
2 cups flour
1 tsp salt and ground nutmeg
1/4 tsp pepper
4 eggs, lightly beaten
1/2 cup milk
8 quarts chicken broth or water
4 tbsp butter

Trim tenderloins, removed any visible fat. Cut in half lengthwise. Pound each half into 1/4 inch thickness. Dip into egg; combine flour and bread crumbs and season with salt and pepper. Coat with flour mixture and shake off excess.

In a skillet over medium heat, heat oil and butter and fry tenderloins until no pink remains. Remove and keep warm. Add mushrooms and onion to skillet; cook until tender. Add wine. Stir in the gravy and sour cream; mix well and heat through, but do not boil. Serve with tenderloin and spaetzle.

To make spaetzle: Combine dry ingredients. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven, bring broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned.