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."
.JPG)
.JPG)
photo by ICookwtlc
.JPG)
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
My wife and I spent four years in Germany and Rahmschnitzel was one of our favorites. I tried this recipe and it was awesome, it took us back in time! Delicious. -
I made this last night for my husband and son for Valentine's Day. It was fabulous!. I cut back the salt slightly but followed the recipe other than that, which is unusual for me. I did use pork cutlets. This will be a family staple from here on out! -
I made this tonight, and the entire family enjoyed it! I used beef sirloin cutlets instead of veal, and red wine instead of white. I doubled the sauce, and we finished off everything. I will definitely be making this again. -
.JPG)
Tasted like the real deal to me...just like I used to get in German restaurants. I made this for my final with the rot kohl and spaetzel and it turned out great. Very easy
RECIPE SUBMITTED BY
DH of 32 years & I are (most of the time) empty nesters, with 2 DD & 2 DS (ages 29, 27, & twins 23). Have lived in the Sioux Falls, SD area since 1984.
As the oldest daughter of a working mom, having to get supper started was the beginning of my love of cooking. Learning & experimenting with what to "throw in" is half the fun, and anyone who says they can't cook is really saying they don't have the patience or interest (IMHO)! ;-) Using fresh produce from the garden is absolutely my favorite thing to do - winter in South Dakota can get loooong with "cardboard" produce from the grocer. Having grown up in the service, we were exposed to lots of different cultural foods. With a mom who also loved to cook, variety & trying new foods was a true treat!
DD (grrrl genius) joined RecipeZaar at the same time I did, and she'd like me to get *all* my recipes uploaded and use the site, rather than my sending paper copies. We'll see how quickly I accomplish that !
