Pork schnitzel is one of those timeless comfort foods that delivers on every level - crispy, golden crust on the outside and tender pork on the inside. When you take the time to prepare it the right way and season it boldly, it transforms from a simple cutlet into a restaurant-quality meal. This Pork Rahmschnitzel recipe brings authentic German flavor to your kitchen while highlighting the rich, savory depth of The Bearded Butcher Original Seasoning Blend. Combined with crispy beef tallow frying, a velvety mustard cream gravy, and homemade spaetzle, this dish is hearty, satisfying, and guaranteed to impress.
Ingredients:
Ingredients for the Schnitzel:
- 4 Boneless Pork Loin Chops
- 1 Cup All Purpose Flour
- 1 Cup Panko Breadcrumbs
- 1 Cup Plain Breadcrumbs
- 2 Eggs, beat
- 2 Tsp of The Bearded Butcher Original Seasoning Blend
- 1/2 Cup Beef Tallow, (Enough to Shallow Fry the Cutlets)
Ingredients for the Gravy:
- 1/4 Cup Sweet Onion, Finely Diced
- 2 Tbsp Flour
- 1 Tbsp Butter
- 1/2 Cup Chicken Stock
- 1/4 Cup Dry White Wine
- 3/4 Cup Heavy Cream
- 2 Tbsp Spicy Brown Mustard
- 1/4 Tsp Of The Bearded Butcher Original Seasoning Blend
Ingredients for the Homemade Spaetzle:
- 2 Cups All Purpose Flour
- 4 Large Eggs
- 1 Tsp Salt
- 3/4 Cup Milk
Garnish:
- Lemon Wedges
- Chopped Parsley
Instructions on How to Make the Pork Schnitzel:
- To begin, trim the excess fat from four boneless pork loin chops. Place each chop between plastic wrap or parchment paper and pound them thin until they are about ¼ inch thick. A meat mallet works perfectly, or a heavy granite rolling pin is excellent for both flattening and tenderizing the meat.
- Once pounded, set up your breading station with three shallow bowls: one with 1 cup of flour seasoned with 1 teaspoon of The Bearded Butcher Original Blend, one with two beaten eggs for the egg wash, and one with a mixture of 1 cup panko breadcrumbs and 1 cup plain breadcrumbs seasoned with another teaspoon of The Bearded Butcher Original Blend.
- Dredge each pork cutlet first in the seasoned flour, then dip into the egg wash, and finally coat thoroughly in the breadcrumb mixture. Repeat with all four cutlets, then place them in the freezer for a few minutes to help the breading set while you heat the fat.
Frying the Pork Schnitzel:
- In a heavy skillet, add enough beef tallow to shallow fry the schnitzel and heat it to 325–350°F. Carefully place one cutlet at a time into the hot tallow and fry for about 3–5 minutes per side, or until golden brown and crispy.
- Once both sides are beautifully browned, check the internal temperature; you’re aiming for 155°F. If needed, transfer the cutlets to a wire rack and finish them in a 350°F oven until fully cooked through.
Instructions on How to Make the Homemade Spaetzle:
- While the schnitzel rests, prepare the homemade spaetzle. In a stand mixer, combine 2 cups all-purpose flour, 4 large eggs, and 1 teaspoon salt. Begin mixing on low speed and slowly add ¾ cup milk until the batter is smooth and slightly thick - thinner than dough but thicker than waffle batter.
- Let the mixture rest for about 10 minutes to allow the gluten to relax. Bring a large pot of salted water to a boil, then reduce to a gentle simmer.
- Using a spaetzle maker, colander, or strainer, press the batter through the holes directly into the simmering water. The dumplings will sink, then float to the top when done.
- Remove them with a slotted spoon, drain, and sauté in butter until lightly golden.
Instructions on How to Make the Gravy:
- For the Rahmschnitzel gravy (Cream Gravy), start by sautéing finely diced sweet onion in a skillet until soft and fragrant. Add butter and flour to create a roux, stirring until lightly golden.
- Slowly whisk in beef stock and the white wine to thin the mixture, then stir in heavy cream and a spoonful of spicy brown mustard. Let the sauce simmer until thick and velvety. “Rahm” means cream in German, and this rich, creamy gravy is what makes this dish truly special. Add a sprinkle of The Bearded Butcher Original Blend. You can even add sautéed mushrooms for extra depth of flavor.
To serve, plate the crispy pork schnitzel alongside the buttery spaetzle and spoon the creamy mustard gravy generously over the top. Garnish with chopped parsley and a fresh lemon wedge for brightness. Pair it with braised red cabbage for a traditional German touch. This Pork Rahmschnitzel recipe is crispy, creamy, savory perfection. It is elevated by the bold flavor of The Bearded Butcher Original Blend and guaranteed to become a family favorite.
