Rahmschnitzel ~ German Cream Sauce

Rahmschnitzel ~ German Cream Sauce

Rahmschnitzel is a German Word and translated it means Cream Sauce. As in the kitchen of cooks, each tweaks the sauce to their own preference or taste. Sauces set apart European dishes apart from American preparations.
Ingredients:
Meat
1 to 2 pounds lean pork, veal, or poultry breasts (see notes for options)
salt
1 cup flour, for dredging
1/4 cup lard, butter, or oil, divided
Sauce
1/2 cup minced shallot or onion
1 cup chopped fresh mushrooms (optional)
1/4 cup white wine
1/2 cup chicken, vegetable, or pork stock
1/2 teaspoon white pepper
1 tablespoon capers (optional)
1 teaspoon Dijon mustard
1/2 cup heavy cream, or half and half
1/4 cup sour cream
1/4 cup minced chives or parsley

Directions:
Slice the pork or veal into cutlets about 1/4 to 1/2 inch thick. Keep poultry breasts whole. Put one in the freezer bag and pound it very thin, about 1/8 inch thick. You will need to use moderate force here to not pulverize the meat, tearing it. Periodically flip the meat to pound both sides, and use your palm to determine if the cutlet is evenly thin. Set aside and do this for the remaining cutlets.

You can trim off stray edges and bits on the cutlets, or just leave them as is. Salt both sides and prep your other ingredients.

Dredge your cutlets in flour, pressing it in well. Heat 3 tablespoons of lard or butter in a pan over medium-high heat, then fry the cutlets in batches, making sure they don't touch each other. If you have a bacon press, use it to press the cutlets down so they don't curl. Brown on both sides and set the meat on a plate as they're ready.

When the meat has all been cooked, wipe out the pan and add the remaining lard or butter. You might need an extra tablespoon. Cook the onion or shallot over medium-low heat. You want it soft and translucent, but not browned. This usually takes about 6 to 8 minutes. If you are using mushrooms, they go in here.

Add the white wine and use a wooden spoon to scrape up any browned bits. Turn the heat to high. Let the wine almost completely boil away, then add the mustard and stock. Mix well and add the white pepper.

Let this boil down by half. If you are using capers, they go in here.
Turn off the heat, and stir in the heavy cream. Then whisk in the sour cream, and taste the sauce for salt and temperature. If it cooled down too much, warm it gently. Don't let it even simmer again or it can break.

Coat the cutlets in the sauce, then serve with more sauce, topped with the chives or chopped parsley.