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Traditional Cream Schnitzel

A delicious and healthier version of the classic schnitzel, featuring lean pork cutlets in a creamy, savory sauce, perfect for a quick and satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces pork cutlets (about 1 lb or 450g total)
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 cup beef or vegetable broth (240ml)
  • 1 cup heavy cream or half and half (240ml)
  • 1 small onion or 2 shallots, diced
  • 1/2 cup white wine (optional, 120ml) Optional for added flavor
  • 1 tbsp flour (optional) For thickening the sauce
  • Salt, pepper, and paprika, to taste
  • Fresh parsley, for garnish

Method
 

Preparation
  1. Using a meat mallet or rolling pin, pound the pork cutlets until they are about 1/4 inch thick. Season them with salt, pepper, and paprika.
Pan-Frying
  1. In a skillet, heat the olive oil and butter over medium heat. Add the cutlets and cook for about 2-3 minutes on each side until golden brown. Remove the cutlets and set aside.
Making the Sauce
  1. In the same skillet, add the diced onion or shallots and sauté until translucent. If using white wine, deglaze the skillet, scraping up any browned bits. Add the broth and heavy cream, and simmer until it thickens slightly. Optionally, whisk in flour for extra thickness.
Combining and Serving
  1. Place the cooked cutlets back into the skillet with the sauce and let them simmer together for another 2-3 minutes. Serve hot with creamy sauce draped over the top and garnish with fresh parsley.

Notes

Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 2 months. To reheat, thaw overnight in the fridge and heat gently to preserve the creaminess.