Park Lane Tavern's Chef Mike Maes and Service Manager Jimmy Nutt made their Jaegerschnitzel.
Ingredients:1-1/2 tsp. Olive Oil
1 Large Yellow Onion (diced)
5-6 each, Silver Dollar Mushrooms (sliced)
2 cups Water
2-1/2 tsp. Beef Base
2 tbsp. Corn Starch
1 lb. Sour Cream
10 each, 3 ounce Pork Tenderloins
5 Large Eggs
1/2 cup Milk
Seasoned Bread Crumbs
1.Heat Olive Oil in sauce pan.
2.Add Onion and Mushroom. Saute till Onions are soft.
3.Add Water and Beef Base. Mix thoroughly with whisk. Bring to a simmer.
4.Mix Sour Cream and Corn Starch in separate bowl then add to sauce pan. Bring to a simmer.
5.Simmer till gravy thickens.
1.Flatten each Pork Tenderloin till 1/8-inch thick.
2.Beat Eggs and Milk together in bowl.
3.Heat Canola Oil in fry pan.
4.Dip Pork Tenderloin in egg wash and coat with Seasoned Bread Crumbs.
5.Fry breaded Pork Tenderloin for about 2-1/2 minutes or till golden brown.
6.Place cooked Pork Tenderloin on paper towel and allow to oil to drain.
Place 2 Schnitzels on plate and top with Jagerschnitzel Gravy. Serve with warm Sauerkraut, Green Bean and German Potato Salad.