Description

Experience the comforting delight of Rahmschnitzel, a creamy mushroom schnitzel that transforms your dinner into a memorable feast. Golden, crispy schnitzel is generously topped with a rich, savory mushroom sauce, making it an ideal dish for family gatherings or impressing guests. This effortless recipe combines gourmet flavors with simple preparation, ensuring everyone leaves the table with satisfied smiles.

Ingredients

Scale

4 boneless pork or chicken cutlets (about 1 pound)
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
8 ounces fresh mushrooms (cremini or button), sliced
1 cup heavy cream
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley (optional), for garnish

Instructions

Prepare your workspace by gathering all ingredients.
Flatten cutlets between plastic wrap using a meat mallet to about 1/4 inch thick. Season with salt and pepper.
Dredge each cutlet in flour, dip in beaten eggs, then coat with panko breadcrumbs.
In a large skillet over medium heat, melt butter and olive oil until bubbly. Add the breaded cutlets and fry for 3-4 minutes on each side until golden brown. Remove and set aside on paper towels.
In the same skillet, add sliced mushrooms, onion, and garlic. Sauté until softened (about 5-7 minutes).
Pour in heavy cream while stirring continuously; simmer until thickened (3-5 minutes). Season with salt and pepper.
Serve schnitzels topped with the creamy mushroom sauce and garnish with parsley if desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main
Method: Frying
Cuisine: German

Nutrition

Serving Size: 1 schnitzel with sauce (200g)
Calories: 480
Sugar: 3g
Sodium: 700mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 25g
Cholesterol: 150mg

Keywords: For added flavor, try substituting mushrooms with spinach or asparagus. Ensure oil is hot enough before frying for a perfect crispy texture. Store leftovers in an airtight container for up to three days; reheat gently to maintain crispiness.