Rahmschnitzel

Pan-fried pork schnitzel in a creamy white wine and mushroom sauce.

TIME BREAKDOWN
Prep: 15 min
Cook: 25 min
Total: 40 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 4 pork loin steaks (about 150g each), beaten thin
  • 3 tbsp plain flour, seasoned
  • 2 tbsp sunflower oil
  • 30g butter
  • 1 shallot, finely chopped
  • 200g button mushrooms, sliced
  • 100ml dry white wine
  • 200ml chicken stock
  • 150ml double cream
  • 1 tsp medium mustard
  • Salt and black pepper to taste
  • Chopped fresh flat-leaf parsley, to serve

Method

  1. Dip the pork in the seasoned flour and shake off the excess.

  2. Heat the oil in a large frying pan over a medium-high heat and fry the pork for 3 minutes per side until golden. Set aside and keep warm.

  3. Melt the butter in the same pan and cook the shallot and mushrooms for 6 minutes until golden.

  4. Add the wine and boil for 2 minutes, then add the stock and boil for 5 minutes until reduced by a third.

  5. Stir in the cream and mustard and simmer for 3 minutes. Return the pork for 2 minutes to warm through.

  6. Season to taste, scatter with parsley and serve with spätzle, noodles or potatoes.