Best 2 Rahmschnitzel Recipes

Rahmschnitzel is a classic German dish consisting of a breaded and fried cutlet of veal or pork served in a creamy mushroom sauce. It is a popular dish in Germany and Austria, and is often served with mashed potatoes, noodles, or spaetzle. The combination of the crispy schnitzel and the creamy, flavorful sauce makes this dish a favorite among many people. If you are looking for a delicious and easy-to-make recipe for rahmschnitzel, look no further! This article will provide you with all the information you need to create a delicious and authentic rahmschnitzel dish.

Let's cook with our recipes!

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

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

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.

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

Ingredients

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.

Tips:

To make sure the schnitzel is evenly cooked, use a meat mallet to pound it to an even thickness.
If you don't have a meat mallet, you can use a rolling pin.
Make sure the oil is hot before you add the schnitzel to the pan. This will help prevent it from sticking.
Don't overcrowd the pan. Cook the schnitzel in batches if necessary.
Cook the schnitzel until it is golden brown and crispy on both sides.
Serve the schnitzel immediately with your favorite sides.

Conclusion:

Rahmschnitzel is a delicious and easy-to-make dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a meal that your family and friends will love. So next time you're looking for a new dinner idea, give Rahmschnitzel a try. You won't be disappointed!

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