Cream Schnitzel is a traditional German recipe (from East Frisia) for a classic dish of pork loins fried with onions and mushrooms then finished in an orange juice and white wine sauce thickened with cream. The full recipe is presented here and I hope you enjoy this classic German version of: Cream Schnitzel.
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This is a classic German dish originating in East Frisia.
Ingredients:
4 pork loins
250g champignon mushrooms, sliced
juice of 1 orange
zest of 1/2 orange
1 small onion, finely chopped
butter, for frying
salt and freshly-ground black pepper, to taste
sugar, to taste
125ml single cream
juice of 1/2 lemon
100ml dry white wine
Method:
Season the pork loins liberally with salt and black pepper then melt the butter in a pan and when hot use to fry the pork until browned on all sites. Add the onion and fry for 3 minutes before adding the mushrooms. Fry for 3 minutes more then add the orange juice and wine to the pan. Bring to a simmer, cover and cook over low heat for 10 minutes. Stir-in the lemon juice then adjust the seasonings and add sugar, to taste.
Take the pan off the heat and stir-in the cream. Plate out the meat and serve with the cream sauce.
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