Name: Rahmschnitzel (Creamy Mushroom Schnitzel) Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: German
Ingredients: ½ cup unsalted butter; ⅓ cup white wine (or sherry cooking wine); 2 cups mushrooms (sliced, white, baby bell or cremini); 2 tablespoons chopped chives (more for garnish, optional); 3 cloves garlic (finely minced); 3 tablespoons flour; ¼ teaspoon ground nutmeg; 1 cup heavy cream; 1 teaspoon salt (or to taste); ½ teaspoon black pepper (or to taste); 6 boneless pork chops (or pork loins, or pork schnitzel); 2 tablespoons garlic powder; 1 tablespoon paprika; 1 tablespoon salt; 1 teaspoon black pepper; 1 cup flour (combined with 1 teaspoon salt); 2 large eggs (whisked); ¾ cup breadcrumbs; ½ cup oil (for frying, use a neutral-tasting oil with a high smoke point like canola or vegetable oil); Fresh parsley (for garnish)

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Introduction

Rahmschnitzel, or Creamy Mushroom Schnitzel, is a comforting German classic featuring tender pork cutlets topped with a luscious mushroom cream sauce. This dish perfectly balances crispy schnitzel with a rich, velvety gravy, ideal for a cozy dinner any time of year.

The dish is presented on a white plate with a dotted edge, placed on a grey cloth over a wooden surface. It has two large, golden-brown fried cutlets that cover most of the plate. On top of the cutlets is a creamy white mushroom sauce with visible sliced mushrooms and small green herb pieces sprinkled throughout. Positioned on the upper right side of the plate beside the cutlets is a colorful mix of steamed broccoli florets, cauliflower pieces, and round carrot slices arranged randomly. A few green parsley leaves decorate the bottom left edge of the plate. A silver knife rests near the bottom right corner of the image. The background is edited to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Gravy:

½ cup unsalted butter
⅓ cup white wine (or sherry cooking wine)
2 cups mushrooms (sliced, white, baby bell or cremini)
2 tablespoon chopped chives (more for garnish, optional)
3 cloves garlic (finely minced)
3 tablespoon flour
¼ teaspoon ground nutmeg
1 cup heavy cream
1 teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)

Schnitzel:

6 boneless pork chops (or pork loins, or pork schnitzel)
2 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon salt
1 teaspoon black pepper
1 cup flour (combined with 1 teaspoon salt)
2 large eggs (whisked)
¾ cup breadcrumbs
½ cup oil (for frying, use a neutral-tasting oil with high smoke point such as canola or vegetable oil)
Fresh parsley (for garnish)

Instructions

Step 1: Prepare the gravy by melting butter in a small sauce pot or skillet over medium heat. Add sliced mushrooms and minced garlic; sauté until golden brown.
Step 2: Stir in the flour and cook for 2-3 minutes to remove the raw taste. Slowly pour in the white wine while stirring continuously until smooth.
Step 3: Add the heavy cream, stirring to combine evenly. Mix in chopped chives, ground nutmeg, salt, and black pepper. Let the sauce simmer for about 5 minutes until thickened to a gravy-like consistency.
Step 4: Prepare the pork chops by placing them between two sheets of plastic wrap and pounding to about ¼ inch thickness using a meat tenderizer or heavy skillet.
Step 5: Season both sides of the pork with garlic powder, paprika, salt, and black pepper.
Step 6: Set up a dredging station with three shallow bowls: one with flour mixed with salt, one with beaten eggs, and one with breadcrumbs.
Step 7: Coat each pork chop by dipping first in the flour, then the egg, and finally the breadcrumbs, covering all sides. Shake off excess between each step.
Step 8: For pan frying, heat oil in a deep skillet to about 330°F (test by dipping a wooden spoon handle to see if bubbles form). Fry schnitzels in batches, about 3-4 minutes per side, until deep golden and cooked through (internal temperature of 145ºF). Keep warm on a wire rack in the oven while cooking remaining pieces.
Step 9: Alternatively, for air frying, preheat air fryer to 400°F. Spray schnitzels with cooking spray and cook in batches for 8-10 minutes, flipping halfway, until golden and cooked through.
Step 10: For oven baking, preheat oven to 400°F. Place schnitzels on a wire rack over a baking sheet, spray both sides with cooking spray, and bake for 15 minutes, flipping halfway, until golden and cooked through.
Step 11: Serve the crispy schnitzel immediately topped with the creamy mushroom gravy and garnish with fresh parsley. Enjoy!

Tips & Variations

Use pork loin or pre-cut schnitzel-style pork for quicker preparation.
Substitute white wine with sherry or chicken broth for a different flavor profile.
For extra crispiness, let the breaded schnitzel rest for 10 minutes before cooking.
Try adding a splash of lemon juice to the gravy for a subtle tang.
Serve with traditional sides like spaetzle, mashed potatoes, or a simple green salad.

Storage

Store leftover schnitzel and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat schnitzel in a toaster oven or skillet to maintain crispiness, and warm the gravy gently on the stove. Avoid microwaving schnitzel directly as it can become soggy.

How to Serve

A white plate holds two large, golden-brown breaded cutlets stacked slightly on top of one another, with creamy white mushroom sauce scattered over the top cutlet, dotted with small green chive pieces. On the side of the plate, there is a colorful mix of steamed green broccoli florets, orange carrot slices, and white cauliflower pieces. A sprig of fresh parsley rests on the edge of the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken instead of pork for Rahmschnitzel?

Yes, chicken breasts can be pounded and prepared the same way. Cooking times may vary slightly, so ensure the internal temperature reaches 165ºF for safety.

How do I know when the oil is hot enough for frying?

Use a wooden spoon or chopstick dipped into the oil—if bubbles form around it steadily, the oil is ready. You can also drop a few breadcrumbs in to see if they sizzle and bubble, indicating proper temperature.