Frody’s Rahm Schnitzel
Rahm Schnitzel
Serves 4 Prep time: 10 minutes Cook time: 30 minutes KITCHEN EQUIPMENT/UTENSILS: Medium sized, heavy bottom skillet 3 small bowls, for flour, sliced mushrooms and diced onions Medium size plate for resting meat Wooden spoon and a pair of tongs
DIRECTIONS: • 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 second side has started to brown—the pork should be about 90 percent cooked. 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 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. Serve with spätzle, your favorite pasta or rice.
42 Devour Utah • September/October 2015
TED SCHEFFLER
INGREDIENTS: 2T. organic high-heat oil. We like avocado oil but canola works just fine 4 ea. 6 ounce boneless Christiansen Family Farms Pork Loin medallions ¼ c. Central Milling organic all-purpose flour Kosher salt Freshly ground black pepper ½ medium organic white onion, finely diced 2 ounces (a big splash) of dry white wine. (We like Grüner Veltliner) 8 ounces porcini mushroom (or any favorite) sliced to slightly larger than bite-size pieces ½ c. organic heavy cream