Alpino Detroit's Schnitzel with Mushroom Rahmsauce Recipe

Schnitzel with Mushroom Rahmsauce

Serves: 4

Cook Time: 45 minutes

Ingredients

• Four 6-ounce veal, chicken, or pork cutlets
• 3 eggs
• 7.5 grams dried morels
• 1.2 ounces cremini, quartered
• 1.6 ounces oyster mushrooms, torn into large pieces
• 1.6 ounces shiitake mushrooms, stems removed, torn into large pieces
• 1 tablespoon shallot, minced
• 1 to 2 cloves garlic, minced
• 1 ounce Madeira wine
• 1/3 cup chicken stock
• 1 1/2 cups heavy cream
• 1 1/2 tablespoons butter
• 1 ounce olive oil
• 1 cup vegetable oil (or frying oil)
• 1/2 cup all-purpose flour
• 1 tablespoon Dusseldorf mustard
• 2 tablespoons water
• 1 thyme sprig
• Salt and pepper

Directions

Place the cutlets, 1 or 2 at a time, into a gallon-sized freezer Ziploc bag. Using a meat hammer or tenderizer, pound the cutlets until thin. Take care not to tear the meat.

Set up a breading station in 3 trays. One with all-purpose flour, salt, and pepper. A second with beaten eggs and mustard and thinned with cool water. The third with breadcrumbs. 

Lightly dredge each cutlet in the flour, then dip it into the egg wash to coat completely. Finally, bury it in the breadcrumbs. Press down gently on the buried cutlet to adhere the breadcrumbs to the cutlet nicely. Repeat this process with the remaining cutlets. Set aside. 

Heat up a straight-walled pot or sauté pan with a shallow layer of oil or fat. (You’re looking for at least a 1/4 inch of liquid fat to fry the cutlets.) Heat to 350 degrees Fahrenheit. 

Working in batches, fry the cutlets until golden brown, then flip. Cutlets will cook quickly, about 3 minutes per side. If cooking chicken, ensure the internal temperature of the cutlet reaches 160 degrees Fahrenheit. Transfer fried cutlets to a paper towel-lined plate or a baking rack. Season with salt. Let rest.

Weigh morel mushrooms into a small bowl and cover with a 1/2 cup of hot water to rehydrate. Set aside for 10 minutes. Once softened, drain and set aside rehydration liquid for later. Cut the rehydrated mushrooms in half. 

In a large sauté pan, melt butter and olive oil. Add cremini, oyster, shitake, and morel mushrooms and spread into an even shallow layer. Cook mushrooms undisturbed over medium high heat for 5 to 10 minutes or until starting to crisp/brown on the bottom. Once starting to brown, toss and cook for another few minutes to brown the other sides.

Add shallots, garlic, salt, and pepper. Toss to combine. Sweat briefly until the shallot and garlic are translucent. Drain off excess fat if necessary. Add Madeira to deglaze and cook down.

Add chicken stock and reserved mushroom rehydrating liquid, and reduce by half.

Add heavy cream and thyme sprig and reduce until thickened. There should be about 3/4 cups when finished reducing. Once thickened, remove thyme sprig and discard, adjust seasoning with salt and/or a cap full of sherry vinegar.

Pour the sauce evenly over each plated schnitzel and serve.

Read more about Alpino Detroit here.