Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)
Description
Rahmschnitzel is a traditional German veal dish in which veal escalopes are fried in butter and served with a mushroom-cream sauce flavored with Riesling wine.
Ingredients
•
3 (5 ounce) boneless veal escalopes, pounded to 1/4 thickness or thinner
•
1 medium lemon, juiced, or more to taste
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1/2 cup all-purpose flour
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1 1/4 teaspoons salt, divided
•
1 1/4 teaspoons ground black pepper, divided
•
1 teaspoon ground paprika
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1/4 cup butter
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1/2 cup dry Riesling
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1 (8 ounce) package sliced fresh mushrooms
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2 tablespoons chopped fresh chives
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1/4 teaspoon ground nutmeg
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2/3 cup heavy cream
Directions
1
Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.
2
Remove veal from lemon juice and pat dry.
3
Preheat the oven to 200 degrees F (95 degrees C).
4
Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.
5
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.
6
Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.
7
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.
8
Remove veal from the oven and cover with the mushroom-cream sauce.