Pork schnitzel Loire

Ingredients for 4 servings:

• 4 pork schnitzels
• salt and pepper
• 8 shallots
• 250 ml dry white wine (preferably from the Loire)
• 4 peppercorns, black
• 1 stalk tarragon
• ½ tsp butter
• 1 tsp sugar
• 1 tsp grape seed oil, alternatively olive oil
• 60 g grapes, blue, seedless
• 60 g white seedless grapes
• ½ tsp arrowroot flour, alternatively starch
• 80 ml veal stock
• 1 tbsp tarragon, finely chopped
• 1 tbsp chervil, finely chopped
• 1 tbsp lemon balm or hyssop, finely chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Dice the shallots. Simmer for half an hour in 125 ml of white wine along with a sprig of tarragon and the peppercorns. Remove the tarragon sprig. Add a little butter and sugar and reduce over high heat. The liquid should evaporate completely and the diced onions should begin to caramelize. Flatten the schnitzels, season with salt and pepper. Briefly fry them on both sides in a second pan with a little oil until just cooked through. Keep warm in the oven. Deglaze the pan juices with a little white wine and add them to the onion mixture. Halve the grapes—you can peel them first if you like—and add them to the sauce along with the remaining wine. Pour in most of the veal stock and bring to a boil. Stir the arrowroot flour into the remaining stock and slowly pour it into the sauce to thicken. Stir in the chopped herbs and season with salt and pepper. Coat the schnitzels with the sauce and serve immediately.