Pfefferrahmschnitzel (pork cutlet with peppercorns and cream)

Delicious Pfefferrahmschnitzel


pork cutlet
green peppercorns
cognac (optional)


It’s pork, with cream; lots of calories. You know what to do; go running.


If you use dried peppercorns, you first have to soak them. A little bit of cognac is ideal, or you could just use some water instead. Canned peppercorns are already hydrated and need no watering (cognacing?). You could add a shot of cognac to the sauce later on, however.

Heat lard in a frying pan. Fry the pork cutlet on both sides, take it out and wrap it in tinfoil. Put finely diced onions in, fry. After a minute, add a small amount of broth. Add peppercorns. After half a minute, add quite some cream. Boil the liquid down. Thicken consistency with starch.

Put cutlets on plate, pour sauce over it. As side dish, serve french fries.


It’s important to use green peppercorns, as these are not as hot as black or white ones. Otherwise, you would simply overpower the cream. This is Pfefferrahmschnitzel, not Chili con carne.


About Daniel Tiggemann

Software-developer living in Cologne, Germany. Was once a physicist, specialized in computer simulations and parallel programming. Now more into JavaScript, web frontend development, and especially mobile computing.
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