German Jaeger Schnitzel

Name: German Jaeger Schnitzel
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 4 serving(s)
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

Submitted by Mommy Diva

"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."

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photo by Chicagoland Chef du Jour

Ready In:: 30mins
Ingredients:: 10
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

Wash the meat and dry thoroughly with kitchen paper. Season both sides with salt and pepper.
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.
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.
Add the meat broth and cream.
Heat the sauce through, but do not boil.
Add the parsley and serve over spaetzel (or potatoes if preferred).

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Reviews

I am so grateful that this is a pork recipe Hubby hates veal but I love it. Thanks again!

IFortuna
This was really good over our spaetzli and pork chops (we breaded them with Italian bread crumbs and parmesan cheese). The prep time was about twice the 30 minutes stated though.

Jon P.
Wonderful dish! The only thing about it we did not like had nothing to do with the recipe. The pork I used was the correct cut of meat but was tough and leathery. Bad butcher. I will definitely be making this again (and again) because we loved the sauce!<br/>I did have to make one change. I had ham set aside and when it came time to start dinner found that DH had made a sandwich or two with it. At 6pm I wasn't going to the store so I used thick cut bacon sliced in to lardons. It was great! Next time I would boil the sauce to thicken it up some. I use 35% cream and it can take a boil without separating. Scrumptious sauce though and I'm thinking that it would be awesome to use as a topping for steaks. Thanks for posting Chelle and keep on FIGHTING LIKE A GIRL!!!!

K9 Owned
Delicious! Easy and quick to make. I would give 10 stars if I could! I used chicken breast and dusted with flour before browning, doubled the mushrooms and used chicken stock and light cream. I didn't use ham. It was flavorful enough for us. Served with rice but would be great with pasta or potatoes too. This is definitely keeper! My husband loved it! Thank you so much Mommy Diva for excellent recipe. <br/>Made for Mommy Diva's Cook-a-thon! Fight Like A Girl!

Hanka
WOW, this was delish! I used chicken breasts and it turned out great. I used S&P and lightly dusted with flour before browning. I placed them in a baking dish and followed the rest of the recipe with a couple small changes. I used chicken stock and added some Kitchen Bouquet, to darken up the sauce. Then I baked for 40 minutes @ 350°F. It was divine and gobbled up, even the kids loved it. I served with buttered parsley noodles. Made for Mommyy Diva's Cook-a-thon! Fight Like A Girl MD!

Chicagoland Chef du Jour