Rossi’s Schweinegeschnetzeltes


This dish is a version of Züricher Geschnetzeltes that Erika Roßmannek prepared for my husband as a child and was his favorite dish. Sadly, Rossi, (as we called her) has passed away, but when I first came to Germany 25 years ago, she would come each month to give me a cooking lessen and then stay to enjoy the meal with us. This dish has become a family favorite and we think of Rossi every time that we eat it. I hope you enjoy it as much as we do.

  • 500 grams pork Schnitzel, 1/2 inch strips 
  • vegetable oil 
  • flour 
  • 1 finely chopped onion 
  • sugar 
  • 250 grams sliced mushrooms 
  • butter 
  • 1/2 cup sherry 
  • 250 grams creme fraiche 
  • 5-6 leaves of finely minced, fresh sage 
  • 1 cup chicken broth

Cut the pork into fine strips, about 1/2 inch in thickness, if not already done. Wash and thoroughly dry the meat. Put the strips of pork into a bowl big enough to lightly dust the meat with flour. Do not salt or pepper the meat at this point in time. Add a few tablespoons of vegetable oil to a large skillet and heat at a high setting, waiting until it starts to show “waves” in the oil and just starts to smoke a bit. Add a small portion of the meat to the skillet, making sure not to over crowd the pan. Brown the meat (approximately 2 minutes) and set aside in a bowl. Add the next batch of meat and repeat the process, adding oil if necessary and allowing it to heat before adding the next portion of pork. Once the pork is browned, place the chopped onions into a bowl and sprinkle a tablespoon or two of sugar over them and stir to coat them. Add butter to the same skillet you browned the pork in and caramelize the onions over medium low heat (this takes about 10-15 minutes) Once the onions have caramelized, add the sliced mushrooms, chopped sage and butter. Saute the mushrooms and onions just until the mushrooms start to get soft and glisten. At this point in time, turn the heat up to medium high and add the sherry. Let the sherry cook down until just a few tablespoons are left in the pan. Turn down the heat to medium, adding the chicken broth and let it cook a few minutes, reducing it by less than a third. Lower the heat a notch and add the pork and creme fraiche. Only cook the mixture until the meat has warmed through or you risk over cooking the pork.

Serve with homemade Spätzle and red cabbage.

Submitted by:

Erika Roßmannek