4.7
(3)
3 Reviews
2 Photos
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!
Submitted byRuss
Updated on September 8, 2023
:max_bytes(150000):strip_icc()/4564573-d6fccf30dc5d49199e2fdd0a924bbf2e.jpg "Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce) (1)")
Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
1 hr 5 mins
Servings:
3
Yield:
3 servings
Jump to Nutrition Facts
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
Directions
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.
Recipe Tip
You can use olive oil instead of butter to fry the veal.
Nutrition Facts (per serving)
| 580 | Calories |
| 40g | Fat |
| 26g | Carbs |
| 27g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe3 | |
| Calories580 | |
| % Daily Value * | |
| Total Fat40g | 51% |
| Saturated Fat23g | 116% |
| Cholesterol211mg | 70% |
| Sodium1169mg | 51% |
| Total Carbohydrate26g | 9% |
| Dietary Fiber4g | 13% |
| Total Sugars2g | |
| Protein27g | 53% |
| Vitamin C29mg | 33% |
| Calcium101mg | 8% |
| Iron3mg | 17% |
| Potassium607mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Photos of Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)
01of 02
Photo byAllrecipes Member
- 1
