A delightful twist on the classic German Jaeger Schnitzel, featuring a creamy mushroom sauce and tender pork cutlets.
Prepare the pork cutlets by seasoning them with salt and pepper on both sides.
Ensure the cutlets are of uniform thickness for even cooking.
Dredge the cutlets in flour, dip them in beaten eggs, and coat with breadcrumbs.
Press the breadcrumbs firmly onto the cutlets for a crispier coating.
Heat the vegetable oil in a frying pan and cook the cutlets until golden brown and cooked through.
Cook in batches if necessary to avoid overcrowding the pan.
In the same pan, sauté the chopped onion, ham, and mushrooms until softened.
Deglaze the pan with a splash of broth to lift any stuck-on bits.
Add the sherry wine and chicken broth to the pan, bringing it to a simmer.
Let the alcohol in the sherry cook off for a balanced flavor.
Stir in the heavy cream and heat gently without boiling.
Avoid boiling to prevent the cream from curdling.
Sprinkle fresh parsley over the sauce and serve it over the fried cutlets.
Serve immediately for the best flavor and texture.
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