Jagerschnitzel with Mushroom Gravy
Author: Dewig Meats
Recipe type: Main
Serves: 4 servings
- 4 Dewig Meats Pork Tenderloins, ¼ pound each
- ½ cup flour
- 2 eggs
- 1 Tablespoon salt
- 1 Tablespoon pepper
- 2 Tablespoons vegetable oil
- 2 Tablespoons butter
- 1½ pounds fresh sliced mushrooms (it's important to use fresh or canned, not frozen)
- 8 Tablespoons butter
- 2 brown gravy mixes
- 2 teaspoons Kitchen Bouquet
- 1 teaspoon pepper
- 1 teaspoon salt
- Preheat a large pan over medium heat with vegetable oil and butter.
- Crack and whisk eggs in a large bowl.
- In a separate bowl mix flour, salt, and pepper.
- Dip schnitzel in egg wash and then in seasoned flour.
- Place breaded schnitzel in preheated pan.
- Brown schnitzel on both sides.
- Take extra caution to not over cook the schnitzel.
- In a large pan over medium to high heat, saute mushrooms with 6 Tablespoons of butter.
- In a separate pan mix gravy as directed on pouch.
- Add Kitchen Bouquet, pepper, and salt to the gravy.
- Once mushrooms are hot, pour gravy into mushroom pan and mix together.
- Jagerschnitzel with Mushroom Gravy goes great over noodles or over mashed potatoes.
Recipe by Dewig Meats at https://dewigmeats.com/recipes-tips/jagerschnitzel-with-mushroom-gravy/
3.5.3226