Summary

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

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Instructions

1. 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.
2. 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.