Schnitzel, Rahm
Where does the word Schnitzel come from? The word Schnitzel is believed to come from the word der Schnitz which means a slice or a cut, similarly Schneider means a tailor. The Schnitzel, by definition, is made with veal. However, today many German restaurants will offer a "Schnitzel" using different meats while still following the preparation techniques of the Wiener Schnitzel (dipped in flour, egg, and bread crumbs, and fried in butter or oil to a golden brown). You may see this called "Wiener Art," meaning it was prepared like a Wiener Schnitzel, but the meat is not veal. Since veal is not readily available here I make mine with pork loin. This is not only a dinner dish you can also eat as a lunch dish Schnitzel Sandwich Schnitzel Sandwich
Yield: 4
Materials
- Porkloin
- 1 cup of all purpose flour
- 2 cups of bread crumbs
- 2 eggs
- 1 tbsp water
- Season all
- 1 lemon
- Ziploc bag
For the Sauce:
- 1/2 stick of butter
- 1 tray of mushrooms
- 1/2 cup leftover wine
- 1/4 cup chopped parsley
- pepper
- 1 cup of heavy cream
Instructions
- Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in a Ziploc bag and pound till thin. Have 3 bowls ready one with the flour, one with the breadcrumbs and one with the egg wash. To make the egg wash add 1 tbsp water to the eggs and whisk. Season the medallions with season all. Dredge the pork loin in the flour, then the egg wash, and last in the breadcrumbs.
- The meat is pounded thin so this does not take long to fry, about 3 minutes. Fry in a 375F till golden brown.
- To make the Rahm Sauce. Cut up the mushrooms. Add 1/2 stick of butter to the hot skillet and add the mushrooms. When the mushrooms are done add 1/2 cup of leftover wine of your choice, no need to open a new bottle ;). Wait till the sauce is reduced.
- Add the heavy cream, black pepper and chopped parsley. Serve the sauce over the Schnitzel. And add a slice of lemon. Squeeze that over the Schnitzel.