Next week's post: Spaghetti e Salsa di Granchio (Spaghetti with Crab Sauce)
Monday, June 28, 2010
This is a nod to Jo's German heritage, Jaeger Schnitzel is traditionally made from pork, accompanied by a creamy mushroom Jaeger sauce. A none traditional version can also be made using skinless, boneless chicken breasts.
4 boneless pork fillets (about 1/2 pounds each)
salt and pepper
1/2 cup of cooked ham slices, cut into about 1/2-inch pieces
1/2 cup sliced mushrooms
4 tablespoons of vegetable oil
1/2 bunch Italian flat-leaved parsley, chopped
1/2 cup sherry wine
6 ounces of beef broth
4 ounces of cream
1 medium yellow onion, finely chopped
Coarsely ground Kosher salt
Freshly ground black pepper
1. Preheat the oven to 200°F.
2. One at a time, place the fillets in a 1 gallon re-sealabel plastic bag and pound the fillet to 1/4-inch thick. Season both sides of each fillet with salt and pepper.
3. In a sauté pan over medium heat, heat the oil until fairly hot and fry the Schnitzel on both sides until brown and cooked through, do not crowd the fillet or they will not brown. Remove the fried schnitzel to an oven proof dish lined with paper towels and place the dish in the pre-heated oven to keep them warm.
4. In the same pan, fry the finely chopped onion and mushrooms for a few of minutes until the onions are softened and translucent and mushrooms begin to brown slightly. Remove the onions and mushrooms to a plate and pour out any remaining oil.
5. Return the sauté pan to the heat and deglaze the pan with the sherry. Reduce the heat to medium low and add the beef broth, cut-up ham, and cream. Stir to combine and heat the sauce through but do not allow the sauce to boil, boiling will cause the sauce to "break".
6. Remove the sauce from the heat and add the chopped parsley, correct seasoning with salt and black pepper to taste.
7. Remove the warm schnitzel from the oven to a serving platter and serve with the sauce in a separate bowl.