Busters Recipes

Jaeger Schnitzel

1 pork tenderloin (6 to 7 ounces)
1 egg -- lightly beaten
1/4 cup all-purpose flour
1/4 cup butter or margarine
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

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 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.