This chop is covered in a cream sauce, with lots of freshly ground pepper. Rahm is the German for cream.
4 veal schnitzel (alternatively pork)
salt and pepper to taste
2 tbsp flour
2 tbsp clarified butter
1/2 cup white wine, dry
200 ml heavy cream
2 tbsp creme fraiche, optional
lemon pepper to taste
1 tbsp parsley, chopped
- Tenderize the meat.
- Spice both sides of the schnitzel with salt and pepper.
- Dust a thin layer of flour on the meat.
- Heat clarified butter, fry the meat on both sides for 4 min each side until it turns golden brown.
- Remove from pan, keep warm.
- Add white wine to the pan, stir with a wooden spoon.
- Let simmer for a few minutes until the sauce has thickened.
- Add heavy cream and creme fraiche.
- Combine schnitzel with gravy, spice with lemon pepper and sprinkle with chopped parsley.
- Serve with your favorite side dish such as fried or mashed potatoes, boiled rice or vegetables.
Photo source: Teubner und Eising, Koch Vergnügen Wie Noch Nie, 1987.