Lunchbreak: Champignon Rahm Schnitzel, prepared by Chef Carol Himmel of Himmel’s

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2251 W. Lawrence Avenue
(773) 784-8777

Champignon Rahm Schnitzel
(One serving)

4 3-4 oz pork tenderloin medalions cut an inch thick
1/2-1 cup button mushrooms
1 shallot, minced
handful of chives
1/2 cup heavy cream
1 Tbs sour cream
dusting of flour
2 Tbs water
1/2 cup spaetzle
1/2 cup red cabbage
salt and pepper

Salt and pepper both sides of pork medallions, dust with flour and sear in a skillet. Once browned nicely on both sides, set aside. Add a few Tablespoons of minced schallots to hot pan. Sear and add 2 Tablespoons of water to pan.  Once mixture is bubbling, add a handfull of sliced mushrooms. Toss in pan and when heated, add 1 cup of heavy cream and 1 Tablespoon of sour cream. Mix thoroughly and return pork to pan warm thoroughly. Plate spaetzle and place meat next to pasta and pour sauce over meat and pasta. Serve with red cabbage. Garnish with thinly cut chives.


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