Name: Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: German
Ingredients: 4 pork cutlets; 1 cup bread crumbs; 2 eggs, beaten; Salt and pepper to taste; 4 tbsp vegetable oil; 1 onion, diced; 8 oz mushrooms, sliced; 2 cloves garlic, minced; 1 cup chicken broth; 1 cup heavy cream; 2 tbsp fresh parsley, chopped; Lemon wedges, for serving

Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce) Recipe

Ruthe Demoss Modified: August 15, 2024

Photos of Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce) Recipe

How To Make Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)

No one does a more belly-filling meal like the Germans! While you may think it’s all just meat, sausages, and then more meat – we also have some German desserts and salads to provide. These German recipes are incredibly packed with strong but hearty flavors. It’s a cuisine worth serving to big crowds, so give them a go at your next party.

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

4 pork cutlets
1 cup bread crumbs
2 eggs, beaten
Salt and pepper to taste
4 tbsp vegetable oil
1 onion, diced
8 oz mushrooms, sliced
2 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
2 tbsp fresh parsley, chopped
Lemon wedges, for serving

Instructions

Pound the pork cutlets to about 1/4 inch thickness. Season with salt and pepper.
Dip each cutlet in beaten eggs, then coat with bread crumbs.
Heat vegetable oil in a large skillet over medium heat. Fry the cutlets until golden brown on both sides, about 3-4 minutes per side. Remove from skillet and set aside.
In the same skillet, add diced onion, sliced mushrooms, and minced garlic. Cook until onions are translucent and mushrooms are tender.
Pour in chicken broth and bring to a simmer. Stir in heavy cream and simmer for another 5 minutes.
Return the pork cutlets to the skillet and simmer in the sauce for an additional 5-7 minutes, or until the cutlets are cooked through.
Garnish with fresh parsley and serve with lemon wedges.