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Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)
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Prep Time:
20 minutes
20 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
65 minutes
65 minutes
Tender veal escalopes seared in butter, topped with a creamy mushroom sauce infused with Riesling wine - a delectable German classic, Rahmschnitzel.
Ingredients:
- 3 (5 ounce) boneless veal escalopes, pounded to 1/4 thickness or thinner
- 1 medium lemon, juiced, or more to taste
- 0.5 cup all-purpose flour
- 1.25 teaspoons salt, divided
- 1.25 teaspoons ground black pepper, divided
- 1 teaspoon ground paprika
- 0.25 cup butter
- 0.5 cup dry Riesling
- 1 (8 ounce) package sliced fresh mushrooms
- 2 tablespoons chopped fresh chives
- 0.25 teaspoon ground nutmeg
- 0.66666668653488 cup heavy cream
Instructions:
- Place the veal in a 9-inch square dish (or larger) and drizzle lemon juice on top. Let it marinate for 30 minutes, remember to baste it occasionally.
- Take the veal out of the lemon juice and gently pat it dry.
- Preheat the oven to a toasty 200 degrees F (95 degrees C).
- Mix together flour, 1 teaspoon of salt, 1 teaspoon of pepper, and paprika in a bowl. Coat veal evenly with the mixture.
- In a big skillet over medium-high heat, melt butter. Add veal and fry until golden on each side, about 2-4 minutes. Pour in Reisling and let it cook for 2 more minutes.
- Transfer the veal to an oven-safe platter using tongs and keep warm in the preheated oven.
- Add mushrooms, fresh chives, 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg to the liquid in the skillet. Stir and cook until mushrooms are soft, about 3 minutes. Remove from heat and stir in cream until a smooth light brown sauce forms.
- Take out the veal from the oven and generously layer it with the indulgent mushroom-cream sauce.