Rahmschnitzel (German Creamy Mushroom Schnitzel)
Ingredients
Serves 4
For the Schnitzel
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4 thin veal or pork cutlets (about 150g each), pounded to 5mm thickness
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Salt and freshly ground black pepper
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Plain flour, for dredging
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2 tbsp butter or neutral oil, for frying
For the Rahm Sauce
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1 tbsp butter
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1 small onion, finely diced
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200g mushrooms (white or cremini), sliced
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1 tbsp plain flour
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100ml dry white wine (or extra broth)
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200ml good beef or veal stock
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200ml heavy cream (or half cream, half crème fraîche)
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1 tsp lemon juice
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1 tsp Dijon mustard (optional, but excellent)
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Salt and white pepper, to taste
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1 tbsp fresh parsley, chopped
Method
1. Fry the Schnitzel
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Season the cutlets with salt and pepper, then dredge lightly in flour, shaking off the excess.
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Heat the butter/oil in a large pan over medium-high heat. Fry the schnitzel for 2-3 minutes per side until golden and just cooked through. Work in batches if needed.
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Remove the schnitzel to a plate, tent loosely with foil, and set aside.
2. Build the Sauce
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In the same pan, reduce the heat to medium. Add the butter, then the onion. Sauté until soft and translucent, about 3 minutes.
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Add the mushrooms and a pinch of salt. Cook, stirring occasionally, until the mushrooms release their liquid and begin to turn golden, about 5-6 minutes.
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Sprinkle the flour over the mushrooms and stir constantly for 1 minute to cook out the raw flour taste.
3. Deglaze and Simmer
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Pour in the white wine while scraping up any browned bits from the bottom of the pan. Let it bubble and reduce by half.
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Add the beef stock, stir well, and bring to a gentle simmer. Let it cook for 3-4 minutes until slightly thickened.
4. Finish with Cream
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Stir in the heavy cream and Dijon mustard (if using). Bring back to a very gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce is velvety and coats the back of a spoon.
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Season with lemon juice, salt, and white pepper to taste. The sauce should be rich, tangy, and well-balanced.
5. Combine and Serve
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Return the schnitzel (and any resting juices) to the pan. Spoon the sauce generously over the cutlets and let them gently warm through for 1-2 minutes. Do not boil.
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Sprinkle with fresh parsley.
Classic Sides:
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Spätzle (egg noodles) — the traditional choice
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Buttered wide egg noodles
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Pan-fried potato cakes or boiled parsley potatoes
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A simple cucumber salad or buttered peas