German Jaeger Schnitzel

German Jaeger Schnitzel is traditionally made from pork, accompanied by a creamy mushroom Jaeger sauce. If liked you can make it out of turkey or chicken if you do not like pork. This recipe is perfct served over spaetzel, but is great with potatoes and veggies if you prefer.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  pork fillets (approx. each 200g)
•  salt and pepper
• 100  g cooked ham, cubed
• 100  g  mixed mushrooms, sliced
• 4  tablespoons  oil
• 1⁄2 bunch parsley, chopped
• 100  ml sherry wine
• 150  ml  meat broth
• 100  ml  cream
• 1  onion, finely chopped

Directions

1. Wash the meat and dry thoroughly with kitchen paper. Season both sides with salt and pepper.
2. Heat the oil in the pan and when hot fry the Schnitzel on both sides until brown and cooked through; Take the meat from the pan and keep warm.
3. Fry the finely chopped onion, ham and mushrooms for a couple of minutes then add the sherry to the pan and bring to the boil.
4. Add the meat broth and cream.
5. Heat the sauce through, but do not boil.
6. Add the parsley and serve over spaetzel (or potatoes if preferred).