When I lived in New York City, one of my favorite neighborhood haunts was a place called Rolf’s. About once each month I’d eat dinner there because I loved one of their German dishes so much: rahmschnitzel. “Rahm” means cream in German and rahmschnitzel is thin-sliced pork or veal in a rich cream sauce. It’s sooooo good!
- 2 Tbsp. canola oil.
- 4 6-ounce boneless pork loin medallions or veal medallions (scaloppine), pounded thin
¼ cup all-purpose flour
- Kosher salt
- Freshly ground black pepper
- ½ medium white onion, minced
- 2 ounces dry white wine
- 8 ounces white mushrooms, thinly sliced
- ½ c. heavy cream
- 2 Tbsp. minced fresh chives or parsley
- Heat heavy bottom skillet over medium-high heat with the oil.
- Heavily season all-purpose flour with salt & pepper. Dredge pork cutlets in flour mixture, brushing off excess.
- When the skillet is really hot, but not smoking, place all four cutlets in the pan. Brown the first side and flip, reducing heat to medium.
- Remove the meat from the pan when the second side has started to brown—the pork should be almost cooked through. Set aside on a plate.
- Add the onions to the skillet with the browned meat drippings. Sauté until translucent, lower the heat slightly so as not to brown the onions. Cook for about 7-10 minutes total.
- Increase heat to medium-high, deglaze the pan with white wine. Gently scrape the pan with wooden spoon or spatula as wine starts to bubble.
- Add the mushrooms, cook for about 5 minutes.
- Lower the heat to medium and add the cream. Allow cream to come to a boil, reduce heat to a simmer.
- Give it a stir every couple of minutes until the sauce begins to thicken, season with salt and pepper to taste.
- Return the pork cutlets and all the drippings back into the pan, heating the pork all the way through. Transfer to plates or a serving dish and garnish with chives or parsley.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.