Surschnitzel mit Rahmsoße

Ingredients

• 4 cured pork cutlets
• 1 onion, finely diced
• 200ml sour cream
• 3 gherkins, finely sliced
• 1 tbsp capers
• 1 tsp Dijon mustard
• 100ml white wine

Method

1. Pan-fry cutlets in butter 3-4 minutes per side. Remove and keep warm.
2. Saute onion in the same pan. Deglaze with white wine and reduce.
3. Stir in sour cream, mustard, gherkins, and capers. Simmer 5 minutes.
4. Return cutlets to the sauce briefly. Serve with boiled potatoes or Semmelknödel.