Rahmschnitzel German Schnitzel In Creamy Mushroom Sauce Recipes

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SCHNITZEL WITH MUSHROOM SAUCE



Schnitzel With Mushroom Sauce image

I used pork for this recipe but you could also use chicken or turkey. It was a quick and easy recipe I found in the Canadian Living Magazine. The important thing is the kids loved it, and inexpensive to make. I used fresh mushrooms as I prefer them over canned. I served it with a side dish of the colored bow tie pasta and peas. I also bought prepared pork schnitzel from the butcher which saves a few steps.

Provided by heather in Ont

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup all-purpose flour
1/4 teaspoon salt and pepper
1 lb turkey cutlets or 1 lb chicken cutlet
2 tablespoons butter
3 cups white mushrooms or 3 cups cremini mushrooms
2 cloves garlic, minced
1 1/3 cups chicken stock
1/3 cup light sour cream
1 tablespoon soy sauce
2 tablespoons minced fresh parsley

Steps:

  • Combine flour, salt and pepper in a shallow dish, and press cutlet into flour mixture and turn to coat.
  • Reserve remaining flour mixture.
  • In skillet, melt butter over medium high heat; fry cutlet in batches and turning once, until a hint of pink remeains inside for pork cutlet, about 6 minutes (ensure there is no pink inside for turkey and chicken).
  • Transfer to plate and keep warm.
  • in same skillet, fry mushrooms and garlic until no liquid remains about 5 minutes.
  • Add reserved flour mixture cook, stirring for approximately 1 minute.
  • Stir in stock; bring to a boil and then reduce heat and simmer, stirring, until thickened, about 3 minutes.
  • Add sour cream and soy sauce and stir for about 1 minute.
  • Pour over schnitzel and sprinkle with parsley.

RAHMSCHNITZEL



Rahmschnitzel image

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

4 large veal escalopes, pounded thin
1 lemon, juice of
1/4 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
4 tablespoons butter
1/4 cup dry white wine
8 ounces button mushrooms, wiped clean & sliced
2 tablespoons chopped fresh chives (spring onions) or 2 tablespoons scallions (spring onions)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg, grated
1/2 cup heavy cream

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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