Kuken Jaeger Schnitzel (Hunter's Chicken Cutlet)

This is a nod to my wife's (Jo's) German heritage, Jaeger Schnitzel is traditionally made from pork, accompanied by a creamy mushroom Jaeger sauce. This none traditional version is made using skinless, boneless chicken breasts which have been pounded into 1/4-inch thick cutlets.

Preheat the oven to 200°F.

One at a time, place the fillets in a 1 gallon re-sealable plastic bag and pound the breasts into 1/4-inch thick cutlets (schnitzels). Season both sides of each schnitzel with salt and pepper.

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 them 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.

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.

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".

Remove the sauce from the heat and add the chopped parsley, correct seasoning with salt and black pepper to taste.

Remove the warm schnitzel from the oven to a serving platter and serve with the sauce in a separate bowl or transfer the schnitzel to individual service plates, dress each plate with 1/4 of the sauce and garnish with additional chopped parsley. Serve accompanied by hot buttered egg noodles.