Name: Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)
Prep time: 20 min
Cook time: 20 min
Yield: 3
Ingredients: Boneless veal escalopes, pounded to 1/4 thickness or thinner - 3 (5 ounce); Lemon, juiced, or more to taste - 1 medium; All-purpose flour - ½ cup; Salt, divided - 1 ¼ teaspoons; Ground black pepper, divided - 1 ¼ teaspoons; Ground paprika - 1 teaspoon; Butter - ¼ cup; Dry Riesling - ½ cup; Sliced fresh mushrooms - 1 (8 ounce) package; Chopped fresh chives - 2 tablespoons; Ground nutmeg - ¼ teaspoon; Heavy cream - ⅔ cup

Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)

1. Boneless veal escalopes, pounded to 1/4 thickness or thinner - 3 (5 ounce)

2. Lemon, juiced, or more to taste - 1 medium

3. All-purpose flour - ½ cup

4. Salt, divided - 1 ¼ teaspoons

5. Ground black pepper, divided - 1 ¼ teaspoons

6. Ground paprika - 1 teaspoon

7. Butter - ¼ cup

8. Dry Riesling - ½ cup

9. Sliced fresh mushrooms - 1 (8 ounce) package

10. Chopped fresh chives - 2 tablespoons

11. Ground nutmeg - ¼ teaspoon

12. Heavy cream - ⅔ cup

How to cook deliciously - Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)

1. Stage

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. Stage

Remove veal from lemon juice and pat dry.

3. Stage

Preheat the oven to 200 degrees F (95 degrees C).

4. Stage

Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.

5. Stage

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. Stage

Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.

7. Stage

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. Stage

Remove veal from the oven and cover with the mushroom-cream sauce.