Rahmschnitzel Recipes

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TRADITIONAL RAHMSCHNITZEL



Traditional Rahmschnitzel image

Make and share this Traditional Rahmschnitzel recipe from Food.com.

Provided by Anne Edgell

Categories     Free Of...

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 slices top round veal, cut no thicker than 1/4" (have butcher tenderize)
4 tablespoons butter
2 small onions or 1 large onion, finely chopped
1 clove garlic, finely chopped
1 bottle dry red wine
250 g creme fraiche (8 1/2 oz) or 250 g heavy whipping cream (8 1/2 oz)
1 teaspoon instant clear broth or 1 can clear broth (use vegetable if clear not available)
salt and pepper
500 g fresh mushrooms, sliced (17.5 oz)

Steps:

  • 1 bottle champagne Fruity ice cream dessert, as desired Directions: In heavy frying pan,on medium heat setting, brown meat on both sides, at the same time sauteing the onions and garlic.When onions start turning dark, add 2 tbs red wine, continue cooking and reducing wine liquid.
  • Repeat this procedure 4 more times.
  • (Use about 250-300 ml red wine) The last addition of red wine is reduced by only one half, then add the creme fraiche or heavy cream, stirring frequently to avoid lumps.
  • Reduce heat to low and let simmer, adding clear broth.
  • Add pepper and salt to taste. Don't overdo it. When the Rahm (cream) has been reduced and is fairly thick, add the sliced mushrooms.
  • Turn off heat and remove pan.
  • (Adding the mushrooms thins the Rahm, so be sure that the Rahm was thick prior to adding mushrooms). Stir well, cover pan and let rest for a couple of minutes.
  • Serve over rice and with a tomato salad, or over noodles and a tossed green salad.
  • To finish the successful meal, enjoy an ice sorbet and a glass of champagne.

SCHNITZEL



Schnitzel image

This is a family favorite of ours, my mom got the recipe from a German lady when we lived in Germany. You may use tenderized veal in place of the cube steaks in this recipe.

Provided by Dianne

Categories     World Cuisine Recipes     European     German

Time 1h10m

Yield 4

Number Of Ingredients 9

1 cup self-rising flour
1 cup self-rising cornmeal
1 teaspoon salt
1 teaspoon pepper
1 cup milk
3 eggs
¼ cup vegetable oil
4 (4 ounce) beef cube steaks
2 teaspoons lemon juice, or to taste

Steps:

  • In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork.
  • Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet.
  • Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.

Nutrition Facts : Calories 677.2 calories, Carbohydrate 59.5 g, Cholesterol 215.1 mg, Fat 31.2 g, Fiber 3.8 g, Protein 37.6 g, SaturatedFat 8.4 g, Sodium 1765.7 mg, Sugar 3.3 g

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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  • 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.
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  • 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.
  • 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.
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  • 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.
  • 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.


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