Rahmschnitzel German Schnitzel With Mushroom Cream Sauce Food
RAHMSCHNITZEL (GERMAN SCHNITZEL IN CREAMY MUSHROOM SAUCE)
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!
Provided by Russ
Categories Veal Recipes
Time 1h5m
Yield 3
Number Of Ingredients 12
Steps:
- 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.
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, SaturatedFat 23.2 g, Sodium 1168.6 mg, Sugar 2 g
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