Counter 02 · Pork
Rahmschnitzel with Creamy Herb Sauce
Crisp pork schnitzel blanketed in a white wine, shallot and cream sauce loaded with parsley and chives, with the golden edges left uncovered so they stay crunchy.
- Prep
- 25 min
- Cook
- 25 min
- Serves
- 4
- Level
- Medium
Rahmschnitzel is the creamy cousin of the classic, popular in southern Germany where cooks pour a pan sauce straight over the fried cutlet. It sounds like it would ruin the crust, but the edges stay crisp while the center soaks up the sauce, and that contrast is the whole appeal. Make the sauce in a separate pan so the breading stays golden. Plenty of fresh herbs keep it from feeling heavy, and a squeeze of lemon at the end brightens every bite.
Method
-
Season the cutlets with salt, then coat each one in flour, egg and breadcrumbs, and set on a rack for 10 minutes so the coating sets.
-
Melt the butter in a saucepan over medium heat and cook the shallots 3 minutes until soft and translucent.
-
Add the wine and boil until almost gone, about 4 minutes. Pour in the cream and simmer 6 to 8 minutes, until it thickens enough to coat a spoon. Stir in the parsley and chives, season, and keep warm.
-
Heat the oil in a 12-inch skillet to 350 F. Fry the cutlets two at a time, 2 to 3 minutes per side, until deep golden and 145 F inside.
-
Drain on a wire rack and sprinkle lightly with salt.
-
Set each schnitzel on a warm plate and spoon the herb cream over the middle, leaving the edges uncovered so they stay crisp. Add a lemon wedge for squeezing.
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