I lived in Germany for 7 years and fell in love with Rahmschnitzel. Every recipe I found says to use dry white wine in the sauce. Every time I made it, something was missing. It wasn’t that “Yep, I’m in Germany” taste. Then my beautiful wife had a Riesling one night and I used it. Now we’re back in Germany!
Yield: 3 servings
Nutrition Facts : calories 580.3 calories, Carbohydrate 25.7 g, Cholesterol 211.1 mg, Fat 39.7 g, Fiber 3.5 g, Protein 26.7 g, Saturated Fat 23.2 g, servingSize None, Sodium 1168.6 mg, Sugar 2 g, Trans Fat None, unSaturated Fat None
- 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
- 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.
Prep: 0 15
Yield: 4 servings
Nutrition Facts :
- 4 lg. veal escalopes, pounded thin
- 1 lemon, juice of
- 1/4 cup flour
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/4 cup butter
- 1/4 cup dry white wine
- 8 oz. button mushrooms, wiped clean and sliced
- 2 tbsp. chopped fresh chives or
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. grated nutmeg
- 1/2 cup heavy cream
In a shallow dish place the escalopes and pour over the lemon juice. Set aside and marinate for 30 minutes, basting occasionally. Remove the veal from the marinade and dry them on paper towels. Discard the lemon juice. Season flour with salt, pepper and paprika. Place the flour on a plate and, one by one, dip the escalopes in it, shaking off any excess. Set aside.
In a large frying pan, melt 3 tbsp. butter over moderate heat. When the foam subsides, place the escalopes in the pan. Fry them for 3-4 minutes on each side or until they are lightly and evenly browned. Pour in the white wine and bring to the boil. Cook for a further 2 minutes, stirring constantly. With tongs or a slotted spoon remove the escalopes from the pan and place them on a warmed serving dish. Set the dish aside and keep warm while you make the sauce.
Add the remaining butter to the pan and melt it over moderate heat. When the foam subsides, add the mushrooms, chives or scallions, salt, pepper and nutmeg to the pan and stir well to mix. Cook the mixture for 3 minutes or until the mushrooms are tender. Remove from the heat and stir in the cream. Pour the sauce over the escalopes and serve at once.
Where does the word Schnitzel come from? The word Schnitzel is believed to come from the word der Schnitz which means a slice or a cut, similarly Schneider means a tailor. The Schnitzel, by definition, is made with veal. However, today many German restaurants will offer a “Schnitzel” using different meats while still following the preparation techniques of the Wiener Schnitzel (dipped in flour, egg, and bread crumbs, and fried in butter or oil to a golden brown). You may see this called “Wiener Art,” meaning it was prepared like a Wiener Schnitzel, but the meat is not veal. Since veal is not readily available here I make mine with pork loin. This is not only a dinner dish you can also eat as a lunch dish Schnitzel Sandwich Schnitzel Sandwich
Nutrition Facts :
- 1 cup of all purpose flour
- 2 cups of bread crumbs
- 2 eggs
- 1 tbsp water
- Season all
- 1 lemon
- Ziploc bag
- ½ stick of butter
- 1 tray of mushrooms
- ½ cup leftover wine
- ¼ cup chopped parsley
- 1 cup of heavy cream
- Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in a Ziploc bag and pound till thin. Have 3 bowls ready one with the flour, one with the breadcrumbs and one with the egg wash. To make the egg wash add 1 tbsp water to the eggs and whisk. Season the medallions with season all. Dredge the pork loin in the flour, then the egg wash, and last in the breadcrumbs.
- The meat is pounded thin so this does not take long to fry, about 3 minutes. Fry in a 375F till golden brown.
- To make the Rahm Sauce. Cut up the mushrooms. Add ½ stick of butter to the hot skillet and add the mushrooms. When the mushrooms are done add ½ cup of leftover wine of your choice, no need to open a new bottle ;). Wait till the sauce is reduced.
- Add the heavy cream, black pepper and chopped parsley. Serve the sauce over the Schnitzel. And add a slice of lemon. Squeeze that over the Schnitzel.
Sue’s Rahm Schnitzel. Discover our recipe rated 4.2/5 by 30 members.
Nutrition Facts :
- 4 Boneless Skinless Chicken Breasts
- 1/2 C Flour
- 2 Eggs
- 1/4 C Water
- 2 C Italian Bread Crumbs
- 1/2 C Canola Oil
- 1 stick of Butter
- 1/4 C Flour
- 2 C fat free Half and Half
- 2 tsp Hungarian Sweet Paprika
- pinch of salt
- Pound chicken thin and dredge in flour and and then dip in egg and water mixture. Coat with Italian Bread Crumbs.
- In large skillet, add canola oil and fry chicken over medium heat until golden brown and juices run clear. Transfer to paper towel and keep warm in oven until ready to serve.
- In saucepan, make a roux by melting butter and whisking in the flour until a thick paste consistency. Slowly stir in Half and Half and continue to whisk. Add sweet paprika. Batter or sauce should be a thin pancake consistency.
- When ready to serve, drizzle sauce over chicken and serve. Really delicious with mashed potatoes.
Nutrition Facts :