In the prior post, I mentioned that our friend had brought over fresh vegetables and that we’d used summer squash and Swiss chard for the side dish. Well, she also brought rhubarb! I had never cooked with rhubarb (although I am very fond of strawberry rhubarb pie) and wanted to try using it in a savory application. After a quick taste, I thought this would probably work well, as the rhubarb’s bitterness would mellow a bit as it caramelized and was mixed with a jammy red wine to form a sauce for a schnitzel.
Time: 30 Minutes
- Thinly sliced pork loin
- Bread Crumbs
- For the sauce:
- Diced Onions
- Diced Rhubarb
- Liquid component for the base of the sauce. I suggest a fruity dry red wine with low tannins. This way, the fruit complements the caramelized onion and rhubarb flavours.
- Bread your pork
- Crack an egg into a bowl, and whisk it around so the yolk and white is combined. In another bowl, add some bread crumbs.
- Working one slice at a time, dunk your egg into the egg to completely cover it. Then, put it in the bread crumbs bowl, and flip it to completely coat.
- Set aside, and do this with the rest of your pork.
- Heat up some butter in a non-stick pan, and when it’s melted and starting to bubble, add your rhubarb and onions. Stir and let them caramelize.
- While the rhubarb and onions cook, heat a heavy bottomed (cast iron!) pan, and when it’s hot, add some butter.
- As the butter melts, add some flour to your onions/rhubarb, and stir so that it coats your diced vegetables, and let this cook for a little (perhaps adding more butter).
- When the butter in your cast iron pan is ready, add your breaded pork slices. When they brown on the bottom, give them a flip.
- While your pork is going, add your wine to the onion/rhubarb pan, and stir that (sauce will thicken pretty quickly).
- When the pork has reached a minimum internal temperature of 145 degrees F, you’re done.
- Plate, devour, and enjoy!