Jagerschnitzel with Spaetzle

Traditional German dinner with tender pork tenderloin chops covered in a brown mushroom gravy and egg drop pasta side dish.

Sauté 1 small onion in 2 Tbsp. butter over low-medium heat for 15 minutes. 1 small onion
Add in 1 cup mushrooms, 1 oz. red wine, 1 Tbsp. tomato paste, and 1 cup beef broth. Stir together and cook down for 30 minutes.
Add in ½ cup heavy cream right before serving. Let gravy warm up again and serve over meat and spätzle.

Set 1 cup all purpose flour in a shallow dish, whisk 2 large eggs in another dish, and set 2 cups breadcrumbs in another dish.
Pound 8 1 in slices pork tenderloin on both sides until thin. Dredge each pork slice on each side in flour, then egg and then breadcrumbs.
Heat skillet with ½ cup oil and fry each breaded pork tenderloin until golden brown on each side.
Place fried breaded pork on baking sheet and bake on 200°F in oven until ready to eat.

Mix 2 cups all purpose flour, 3 large eggs, ¾ cup water, and 1 Tbsp. salt in a large bowl.
Bring a large pot of salted water to a low boil or a hard simmer and pour or spoon batter over a metal spätzle lid. Let the dough drop into boil water and remove spätzle with slotted spoon when float to top.
Serve everything together hot and enjoy.