Jaeger Schnitzel

15 Oct

This German dish is made of pan-fried pork with a creamy mushroom, onion, and ham sauce made with a touch of sherry.

-By Carrie (Strommen) Lennie


4 pork fillets (approx. each 6 oz)
salt and pepper
3 ½ oz cooked ham, cubed
3 ½ oz mushrooms, sliced
4 tbsp oil
1/2 bunch parsley, chopped
3 1/3 oz sherry
5 oz meat broth
3 1/3 oz cream
1 onion, finely chopped


  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 and mushrooms for a couple of minutes. Add the ham. Then add the sherry to the pan and bring to the boil. Then add the meat broth, and cream.
  4. Heat the sauce through, but do not boil. Lastly add the parsley.
  5. Serve the sauce with the Schnitzel and enjoy this German recipe.
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Posted by on October 15, 2011 in Main Dishes


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