Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)

  4.5 – 2 reviews  • Veal

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

  1. 3 (5 ounce) boneless veal escalopes, pounded to 1/4 thickness or thinner
  2. 1 medium lemon, juiced, or more to taste
  3. ½ cup all-purpose flour
  4. 1 ¼ teaspoons salt, divided
  5. 1 ¼ teaspoons ground black pepper, divided
  6. 1 teaspoon ground paprika
  7. ¼ cup butter
  8. ½ cup dry Riesling
  9. 1 (8 ounce) package sliced fresh mushrooms
  10. 2 tablespoons chopped fresh chives
  11. ¼ teaspoon ground nutmeg
  12. ⅔ cup heavy cream

Instructions

  1. Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.
  2. Remove veal from lemon juice and pat dry.
  3. Preheat the oven to 200 degrees F (95 degrees C).
  4. Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.
  5. 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.
  6. Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.
  7. 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.
  8. Remove veal from the oven and cover with the mushroom-cream sauce.
  9. 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

Elizabeth Madden
Used almond milk instead of cream. Still came out well. Made a German salad to go with. Yummm.
Charles Ellis
Love veal and this is a winner

 

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