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 German Schnitzel recipe is absolutely delicious served with German Spaetzle. But you can serve it with your favourite potatoes and vegetables if preferred.
4 pork fillets
(approx. each 200g)
salt and pepper
100g mushrooms, sliced
4 tbsp oil
1/2 bunch parsley, chopped
150ml meat broth
1 onion, finely chopped
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
Fry the finely chopped onion and mushrooms for a couple of
minutes. Then add the sherry to the pan and bring to the boil. Then
add the meat broth and cream. Heat the sauce through, but do not boil.
Lastly add the parsley.
Serve the mushroom sauce with the Schnitzel and enjoy a favourite German recipe.
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