Creamed schnitzel

Ingredients for 2 servings:

• 2 pork schnitzels
• 100 ml cream
• 25 ml white wine
• 100 ml broth
• 1 tbsp flour
• salt and pepper
• some sweet paprika powder
• 1 shallot(s)
• some lemon juice
• 2 tbsp butter
• 1 tbsp crème fraîche
• oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Pound the meat, season with salt and pepper, and fry on both sides in a pan with a little oil, then keep warm in the oven at 80°C. In the same pan as the meat, heat the butter and fry the finely diced shallot until translucent. Sift 1 tablespoon of flour over the meat and sauté briefly. Deglaze with the stock and white wine and bring to a boil. Now add the cream. Season with salt, pepper, and paprika. Add the meat to the sauce and simmer until creamy. Just before serving, season with lemon juice and crème fraîche. Serve with spaetzle or mashed potatoes with cucumber salad. Tip: Sauté mushrooms with the shallot for an excellent hunter’s sauce.