Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 pork schnitzel
- some salt and pepper
- some paprika powder, noble sweet
- some flour
- 2 tablespoon clarified butter, for frying
- 300 g onion (s)
- 100 ml vegetable stock
- 100 g crème fraîche
- 2 teaspoons spice mix, arrabiata
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Season the pork schnitzels with salt, pepper, and paprika powder. Coat in flour. Heat 2 tablespoons clarified butter over medium-high heat and fry for 3-4 minutes per side until golden and cooked through (internal temperature 63°C / 145°F). Remove and keep warm.
- Cut onions into rings. In the same pan with remaining fat, add onions and cook over medium heat for 5-7 minutes until translucent. Deglaze with vegetable stock, scraping up any browned bits. Stir in crème fraîche and arrabiata spice mix. Season with salt and pepper. Serve sauce with the schnitzel.
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