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.
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
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Pound the pork cutlets to about 1/4 inch thickness. Season with salt and pepper.
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Dip each cutlet in beaten eggs, then coat with bread crumbs.
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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.
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In the same skillet, add diced onion, sliced mushrooms, and minced garlic. Cook until onions are translucent and mushrooms are tender.
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Pour in chicken broth and bring to a simmer. Stir in heavy cream and simmer for another 5 minutes.
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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.
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Garnish with fresh parsley and serve with lemon wedges.
Nutrition
- Calories : 580kcal
- Total Fat : 40g
- Saturated Fat : 17g
- Cholesterol : 279mg
- Sodium : 551mg
- Total Carbohydrates : 19g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 38g
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