Rahmschnitzel and Cinnamon Butter: A Fall Dinner

Tonight's dinner was Rahmschnitzel...we've had this 2x in 1.5 weeks, per Kurt's request. (It was Lauren's birthday dinner.) I obtained this recipe from a cookbook I "borrowed" from my mom without her knowledge(Sampling Iowa Treasures: A collection of recipes from IA Bed & Breakfasts and Tearooms)...she still wants it back...someday!



Rahmschnitzel

8 pork cutlets

2 T. butter

salt/pepper, to taste

Sauce:

1 C. sour cream (light works fine)

4 tsp. beef bouillon granules

2 C. beef broth

1 C. milk or half and half (I use skim milk with no problems)

2 heaping T. cornstarch



Brown pork in butter on both sides. Prepare sauce while meat is browning. When meat is finished browning, remove meat and place in lightly sprayed roasting pan. Pour the sauce into the hot pan drippings. Whisk until smooth, thick, and bubbly. Pour gravy over meat. Cover and bake at 350 for 1.5 hours. Serve over egg noodles or pasta.



We also had mashed potatoes, green bean casserole, and dinner rolls with cinnamon butter (recipe follows)

Cinnamon Butter

1 stick of butter, softened

4 t. brown sugar

1/4 t. cinnamon

1/8 t. nutmeg

Beat until fluffy. Chill to let flavors combine and serve!