Authentic German Rahmschnitzel Recipe: The Ultimate Creamy Pork Dish

Ingredients

  • 4 pork schnitzels (pork cutlets)
  • Salt to taste
  • Pepper to taste
  • 1 cup of flour
  • 2 eggs
  • 2 tablespoons of butter
  • 1 cup of sliced mushrooms
  • 1 cup of heavy cream
  • 1 cup of dry white wine
  • 1 tablespoon of lemon juice
  • 1 tablespoon of chopped parsley
  • 2 tablespoons of vegetable oil

Steps and instructions

  1. Season the pork schnitzels with salt and pepper on both sides.
  2. In a shallow dish, place the flour. In another dish, beat the eggs.
  3. Heat the butter and oil in a large skillet over medium heat.
  4. Dredge each schnitzel in the flour, then dip into the beaten eggs, making sure they are fully coated.
  5. Place the schnitzels in the skillet and cook for about 4 minutes per side, until they are golden brown. Remove the schnitzels from the skillet and set them aside.
  6. In the same skillet, add the sliced mushrooms and cook until they are golden brown.
  7. Add the white wine to the skillet, scraping the bottom of the skillet to loosen any browned bits. Reduce the heat to low and let it simmer for a few minutes until the wine has reduced by half.
  8. Add the heavy cream and lemon juice to the skillet, stirring to combine. Simmer for a few more minutes until the sauce has thickened.
  9. Return the schnitzels to the skillet, spooning the sauce over them. Simmer for a few minutes until the schnitzels are heated through.
  10. Sprinkle the schnitzels with chopped parsley before serving.

Tools for making

  • Skillet - A large skillet is needed to cook the schnitzels and prepare the sauce.
  • Shallow dish - A shallow dish is required to hold the flour for dredging the schnitzels.
  • Another dish - An additional dish is needed to beat the eggs for coating the schnitzels.
  • Spatula - A spatula will be used to flip and remove the schnitzels from the skillet.
  • Knife - A knife is necessary for slicing the mushrooms and chopping the parsley.
  • Measuring cup - A measuring cup will be used to measure the heavy cream and dry white wine.
  • Whisk - A whisk is handy for stirring and combining the cream and lemon juice with the sauce.
  • Tongs - Tongs can be helpful for handling the schnitzels while cooking and serving.

Recipe variations

  • Use chicken cutlets instead of pork schnitzels for a poultry variation.
  • Replace the flour with breadcrumbs or panko for a crispy crust.
  • Add grated Parmesan cheese to the flour or breadcrumbs for extra flavor.
  • Try using a gluten-free flour blend for a gluten-free option.
  • Substitute the heavy cream with coconut milk or almond milk for a dairy-free alternative.
  • Add diced onions or garlic to the skillet when cooking the mushrooms for added flavor.
  • Experiment with different types of mushrooms, such as cremini, shiitake, or oyster mushrooms.
  • Serve the schnitzels with a side of creamy mashed potatoes or buttered noodles.
  • Garnish with lemon zest or lemon slices for a vibrant citrus twist.
  • Squeeze fresh lemon juice over the schnitzels just before serving for an extra burst of tanginess.

Recipe overview

This Rahmschnitzel recipe will guide you through the process of creating a delightful German delicacy at home. Rahmschnitzel, which translates to 'Cream Schnitzel', is a tender pork cutlet that's pan-fried to a golden brown and served with a rich, creamy mushroom and white wine sauce. The dish is typically finished with a sprinkling of fresh parsley for an added burst of flavor. From the crispiness of the schnitzel to the creaminess of the sauce, this dish offers a variety of textures and flavors that are sure to satisfy your palate. Despite its impressive taste and presentation, this recipe is quite easy to follow and can be prepared in under an hour. Whether you're looking to explore German cuisine or simply want a comforting meal, Rahmschnitzel is a fantastic choice. Pair it with some German beer or a glass of white wine for a complete, authentic experience. Enjoy!

Common questions

  1. Can I use chicken instead of pork for this recipe? No, this recipe specifically calls for pork schnitzels. However, you can try adapting the recipe by using chicken cutlets instead of pork if you prefer.
  2. Do I have to use white wine? While white wine adds a unique flavor to the dish, you can substitute it with chicken broth or vegetable broth if you prefer a non-alcoholic version or if you don't have white wine on hand.
  3. Can I use a different type of mushroom? Yes, you can use different types of mushrooms based on your preference or availability. Button mushrooms, cremini mushrooms, or shiitake mushrooms work well in this recipe.
  4. Can I use a different type of cream? Yes, you can use alternatives such as half and half or light cream instead of heavy cream, but the resulting sauce may be slightly thinner in consistency.
  5. Can I make this recipe ahead of time? While it's best to serve Rahmschnitzel immediately after cooking, you can make the schnitzels ahead of time and reheat them in the sauce just before serving. This may result in slightly softer schnitzels.
  6. What can I serve Rahmschnitzel with? Rahmschnitzel is traditionally served with spaetzle (German egg noodles), mashed potatoes, or roasted potatoes. It pairs well with a side of steamed vegetables or a fresh salad.

Serving dishes and utensils

  • Skillet - A large skillet is needed for frying the schnitzels and preparing the creamy sauce.
  • Shallow dish - This is required for dredging the schnitzels in flour and dipping them in beaten eggs.
  • Whisk - A whisk is useful for beating the eggs and ensuring they are well mixed.
  • Spatula - A spatula is needed for flipping the schnitzels and transferring them to a plate.
  • Cutting board - A cutting board is helpful for slicing the mushrooms and preparing other ingredients.
  • Knife - A knife is required for slicing the mushrooms, parsley, and any other ingredients.
  • Measuring cups - Measuring cups are necessary for accurately measuring the flour, cream, wine, and lemon juice.
  • Tongs - Tongs are useful for handling the schnitzels and transferring them in and out of the skillet.
  • Ladle - A ladle is helpful for spooning the sauce over the schnitzels when simmering.

Origin stories

Rahmschnitzel hails from the heart of Germany, a delightful culinary invention that's as rich in flavor as it is in history. Despite its luxurious creamy mushroom sauce, the term 'Rahm' in its name doesn't actually refer to cream, but to an old German word for 'steam'. The dish's original creators used this term to denote the quick, high-heat cooking method used for the schnitzel. Over time, the dish evolved to incorporate a creamy component, a delightful testament to the adaptability of traditional recipes. Today, Rahmschnitzel is beloved in kitchens across Germany and beyond, a delectable tribute to the country's rich gastronomic heritage. From its humble beginnings to its current status as a comfort food staple, Rahmschnitzel truly embodies the heart and soul of German cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.