Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)
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
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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.
Source
Original recipe: View Original