Throughout my seven years in Germany, I developed a love for rahmschnitzel. Every recipe I came across calls for dry white wine to be used in the sauce. Every time I succeeded, I found a flaw. That “Yep, I’m in Germany” taste wasn’t there. Then, one evening, my lovely wife had a Riesling, and I used it. We’re currently back in Germany!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 3 (5 ounce) boneless veal escalopes, pounded to 1/4 thickness or thinner
- 1 medium lemon, juiced, or more to taste
- ½ cup all-purpose flour
- 1 ¼ teaspoons salt, divided
- 1 ¼ teaspoons ground black pepper, divided
- 1 teaspoon ground paprika
- ¼ cup butter
- ½ cup dry Riesling
- 1 (8 ounce) package sliced fresh mushrooms
- 2 tablespoons chopped fresh chives
- ¼ teaspoon ground nutmeg
- ⅔ cup heavy cream
Instructions
- Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.
- Remove veal from lemon juice and pat dry.
- Preheat the oven to 200 degrees F (95 degrees C).
- Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.
- Melt butter in a large skillet over medium-high heat. Add veal and fry until evenly browned, 2 to 4 minutes per side. Pour in Reisling and cook for 2 more minutes.
- Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.
- Add mushrooms and chives to the liquid in the skillet; season with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir to combine and cook until mushrooms are soft, about 3 minutes. Remove from heat and immediately add cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.
- Remove veal from the oven and cover with the mushroom-cream sauce.
- You can use olive oil instead of butter to fry the veal.
Nutrition Facts
| Calories | 580 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 211 mg |
| Dietary Fiber | 4 g |
| Protein | 27 g |
| Saturated Fat | 23 g |
| Sodium | 1169 mg |
| Sugars | 2 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
Used almond milk instead of cream. Still came out well. Made a German salad to go with. Yummm.
Love veal and this is a winner