Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)

Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)

Recipe by Russ from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

3

3 servings

  • 3 (5 ounce) boneless veal escalopes, pounded to 1/4 thickness or thinner
  • 1 medium lemon, juiced, or more to taste
  • 0.5 cup all-purpose flour
  • 1.25 teaspoons salt, divided
  • 1.25 teaspoons ground black pepper, divided
  • 1 teaspoon ground paprika
  • 0.25 cup butter
  • 0.5 cup dry Riesling
  • 1 (8 ounce) package sliced fresh mushrooms
  • 2 tablespoons chopped fresh chives
  • 0.25 teaspoon ground nutmeg
  • 0.66666668653488 cup heavy cream

Instructions

  • 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.

Nutritional Facts

Per 3 servings

  • Calories: 580
  • Carbohydrate: 26g
  • Fat: 40g
  • Fiber: 4g
  • Protein: 27g
  • Sugar: 2g

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