Rahmsauce German Cream Sauce Recipes
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
RAHMSCHNITZEL
Looking for something with just a little more punch or "specialness". Came across this, made it, & declared success! Note - I used pork loin, sliced 1/2 inch thick, & then pounded, as with any escalope.
Provided by kstrating
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a shallow dish place the escalopes and pour over the lemon juice. Set aside and marinate for 30 minutes, basting occasionally. Remove the veal from the marinade and dry them on paper towels. Discard the lemon juice.
- Season flour with salt, pepper & paprika. Place the flour on a plate and, one by one, dip the escalopes in it, shaking off any excess. Set aside.
- In a large frying pan, melt 3 T of the butter over moderate heat. When the foam subsides, place the escalopes in the pan. Fry them for 3-4 minutes on each side or until they are lightly and evenly browned.
- Pour in the white wine and bring to the boil. Cook for a further 2 minutes, stirring constantly. With tongs or a slotted spoon remove the escalopes from the pan and place them on a warmed serving dish.
- Set the dish aside and keep warm while you make the sauce.
- Add the remaining butter to the pan and melt it over moderate heat.
- When the foam subsides, add the mushrooms, chives or scallions, salt, pepper and nutmeg to the pan and stir well to mix. Cook the mixture for 3 minutes or until the mushrooms are tender. Remove from the heat and stir in the cream.
- Pour the sauce over the escalopes and serve at once.
- Suggested accompaniments: creamed potatoes, petite peas, well-chilled bottle of Rudesheimer wine.
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RAHMSCHNITZEL – GERMAN SCHNITZEL WITH MUSHROOM CREAM …
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- If they aren't already sliced thin, place the sliced pork between two pieces of plastic wrap and pound thin with a heavy rolling pin or the flat side of a meat mallet.
- Place the pork cutlets in a shallow dish with the lemon juice. Cover and refrigerate about 30 minutes, flipping the pork once. When you are ready to prepare the schnitzel, remove the cutlets from the lemon juice and pat dry on paper towels.
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- Melt 2 tbsp of butter in a large skillet over medium heat while you preheat the oven to the lowest temperature setting. Turn off the oven when it reaches temperature, you just want a warm place to store the schnitzel while you prepare the sauce.
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