Cream Sauce For Schnitzel Recipe Recipe For Banana

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RAHMSCHNITZEL (GERMAN SCHNITZEL IN CREAMY MUSHROOM SAUCE)



Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce) image

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

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

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

PORK SCHNITZEL WITH SAUCE



Pork Schnitzel with Sauce image

Whenever I serve this pork schnitzel, people always ask for the recipe. German-style schnitzel is usually made with veal. I substituted pork to save money without sacrificing flavor. -Diane Katzmark, Metamora, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 16

2 pork cutlets (about 5 ounces each)
2 tablespoons all-purpose flour
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
1 large egg
2 tablespoons whole milk
1/4 cup dry bread crumbs
1/4 teaspoon paprika
1 to 2 tablespoons vegetable oil
SAUCE:
2/3 cup chicken broth, divided
1-1/2 teaspoons all-purpose flour
3 tablespoons sour cream
1/8 teaspoon dill weed
Salt and pepper to taste
Snipped fresh dill, optional

Steps:

  • Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes., In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. , In the same skillet, stir in 1/3 cup broth, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. If desired, garnish with dill.

Nutrition Facts :

CREAM-SCHNITZEL



Cream-Schnitzel image

Make and share this Cream-Schnitzel recipe from Food.com.

Provided by Lavender Lynn

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 pork loin, 250 gr
9 ounces mixed mushrooms, sliced
1 small onion
2 tablespoons oil
pepper
salt
sugar
4 1/2 ounces cream
3 1/2 ounces dry white wine, can substitute juice from 1/2 lemon

Steps:

  • Spice loins with pepper and salt and in oil fry it on both sides until lt brown.
  • Cut onions into small pieces, and add them with the mushrooms to the meat.
  • Then add a little water and wine into the pan, and let it cook on low heat for about 10 more minutes.
  • Next, turn off heat, stir the cream to it, and let it sit for a couple of minutes.
  • Then again, spice it with pepper, salt, sugar, and thicken the sauce. Now the cuisine is ready to enjoy.

Nutrition Facts : Calories 181.4, Fat 16.8, SaturatedFat 7.1, Cholesterol 35.7, Sodium 12.9, Carbohydrate 3.2, Fiber 0.3, Sugar 1, Protein 0.9

PORK SCHNITZEL WITH DILL SAUCE



Pork Schnitzel with Dill Sauce image

Schnitzel is one of my husband's favorites because it reminds him of his German roots. An appealing dish for guests, it's ready in a jiffy. Pop it on buns for a fun handheld option. -Joyce Folker, Paraowan, Utah

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup all-purpose flour
2 teaspoons seasoned salt
1/2 teaspoon pepper
2 large eggs
1/4 cup 2% milk
1-1/2 cups dry bread crumbs
2 teaspoons paprika
6 pork sirloin cutlets (4 ounces each)
6 tablespoons canola oil
DILL SAUCE:
2 tablespoons all-purpose flour
1-1/2 cups chicken broth
1 cup sour cream
1/2 teaspoon dill weed

Steps:

  • In a shallow bowl, mix flour, seasoned salt and pepper. In a second shallow bowl, whisk eggs and milk until blended. In a third bowl, mix bread crumbs and paprika., Pound pork cutlets with a meat mallet to 1/4-in. thickness. Dip cutlets in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until golden brown. Remove to a serving plate; keep warm. Wipe skillet clean if necessary., In a small bowl, whisk flour and broth until smooth; add to same skillet. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened., Reduce heat to low. Stir in sour cream and dill; heat through (do not boil). Serve with pork.

Nutrition Facts : Calories 451 calories, Fat 24g fat (8g saturated fat), Cholesterol 115mg cholesterol, Sodium 739mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

WIENER SCHNITZEL WITH SAUCE



Wiener Schnitzel With Sauce image

Make and share this Wiener Schnitzel With Sauce recipe from Food.com.

Provided by Kit..ty Of Canada

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb pork loin, trimmed
salt and pepper
1/2 cup all-purpose flour
3 eggs, beaten
2 cups fresh breadcrumbs
3 tablespoons vegetable oil
3 tablespoons unsalted butter
1/4 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons heavy cream
6 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
4 lemon wedges

Steps:

  • Slice pork into eight 1"-thick pieces.
  • Pound each piece with a meat mallet to about 1/4" thickness.
  • Season with salt and pepper.
  • Place flour, eggs, and bread crumbs into three separate shallow dishes.
  • Dredge each medallion first in flour, then in eggs, and finally in bread crumbs.
  • Place breaded pork on a baking sheet or plate.
  • Heat oil and 3 T. butter in a large saute pan over medium-high heat.
  • Saute pork until golden brown, 2-3 minutes on each side.
  • Remove from pan and keep warm in a 200° oven.
  • Deglaze pan with wine; add lemon juice and simmer 3 minutes.
  • Add heavy cream and simmer until reduced by half, about 1 minute.
  • Off heat, whisk in butter 2 T. at a time.
  • Stir in parsley; spoon sauce over medallions.
  • Serve with lemon wedges.

Nutrition Facts : Calories 924.6, Fat 61.4, SaturatedFat 26.8, Cholesterol 286.5, Sodium 504.9, Carbohydrate 53, Fiber 3.1, Sugar 4.1, Protein 36.7

SCHNITZEL WITH WHITE WINE SAUCE



Schnitzel With White Wine Sauce image

Make and share this Schnitzel With White Wine Sauce recipe from Food.com.

Provided by Queen Dana

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

4 (4 ounce) pork cutlets, pounded thin
pepper
salt
2 eggs, beaten
1/2 cup flour or 1/2 cup breadcrumbs
oil
2 tablespoons butter
1/2 cup onion, chopped
1/2 cup mushroom, sliced
1 tablespoon tomato paste
1/2 cup water
1/2 cup dry wine
1 teaspoon paprika
1 tablespoon parsley
2 tablespoons sour cream

Steps:

  • Salt and pepper cutlets.
  • Drege the cutlets in egg and then coat with flour.
  • Heat oil in a large skillet and fry cutlets until golden brown on both sides.
  • Remove cutlets from oil and drain excess grease on paper towel.
  • Keep the cutlets warm while you make the wine sauce.
  • Saute onions in butter until golden brown.
  • Add mushrooms and tomato paste to onions and saute.
  • Add water, wine, paprika and parsley; let simmer for about 5 minutes.
  • Stir in sour cream.
  • Pour sauce over schnitzel before serving.

Nutrition Facts : Calories 437.2, Fat 13.5, SaturatedFat 6.5, Cholesterol 186.2, Sodium 189, Carbohydrate 19.6, Fiber 1.2, Sugar 3.1, Protein 31.2

CHICKEN SCHNITZEL WITH MANGO CREAM SAUCE



Chicken Schnitzel with Mango Cream Sauce image

Succulent chicken schnitzel with mango cream sauce. An absolute prize winner. Your guests will love you.

Provided by katyee

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 36m

Yield 4

Number Of Ingredients 12

4 skinless, boneless chicken breasts
1 cup all-purpose flour
3 eggs
2 tablespoons water
4 cups bread crumbs
2 mangos, peeled and coarsely chopped
1 (8 ounce) package cream cheese, softened
1 cup heavy whipping cream
2 tablespoons mango jam
¼ cup vegetable oil, or as needed
2 shallots, chopped
sea salt to taste

Steps:

  • Place chicken on a solid, level surface. Firmly pound with the smooth side of a meat mallet to an even 1/4-inch thickness.
  • Pour flour into a shallow bowl. Whisk eggs with water in a separate bowl. Spread bread crumbs on a shallow plate.
  • Dredge each chicken breast in flour. Dip into the egg mixture; press into the bread crumbs to coat both sides. Place breaded chicken on a large plate.
  • Combine mangoes, cream cheese, heavy cream, and mango jam in a blender; puree into a smooth sauce. Transfer sauce to the refrigerator to thicken up.
  • Heat oil in a large skillet over medium heat. Cook breaded chicken until golden brown and no longer pink in the center, about 3 minutes per side.
  • Spoon mango sauce over cooked chicken. Garnish with chopped shallots and sea salt.

Nutrition Facts : Calories 1363.6 calories, Carbohydrate 131 g, Cholesterol 351.8 mg, Fat 69.6 g, Fiber 7.9 g, Protein 54.4 g, SaturatedFat 31.7 g, Sodium 1258 mg, Sugar 23.4 g

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