German Jaeger Schnitzel - cooking recipe

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

Preparation

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).