Champignonrahmschnitzel (Schnitzel with Mushroom Cream Sauce)

Name: Champignonrahmschnitzel (Schnitzel with Mushroom Cream Sauce)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 Servings
Ingredients: 1 1/4 cup (300 ml) vegetable broth; 2 tablespoons dried mushrooms; 8 thinly sliced boneless center cut veal or pork; 2 tablespoons vegetable oil; 1/4 cup (50 ml) dry white wine; 2/3 cup (160 ml) heavy cream; 1 tablespoon cornstarch; 1 garlic clove; 1/2 inch slice ginger; 1 untreated strip lemon peel; salt and cayenne pepper to taste; ground caraway seeds; 5 ounces (150 g) baby bella or white button mushrooms; Ground black pepper to taste; 1 tablespoon freshly chopped parsley

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Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
4 Servings
Course
Main Course
Cuisine
German

Champignonrahmschnitzel (Schnitzel with Mushroom Cream Sauce)

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

1 1/4 cup (300 ml) vegetable broth
2 tablespoons dried mushrooms
8 thinly sliced boneless center cut veal or pork about 2 1/2 ounces, 70 g each
2 tablespoons vegetable oil
1/4 cup (50 ml) dry white wine
2/3 cup (160 ml) heavy cream
1 tablespoon cornstarch
1 garlic clove minced
1/2 inch slice ginger
1 untreated strip lemon peel
salt and cayenne pepper to taste
ground caraway seeds
5 ounces (150 g) baby bella or white button mushrooms
Ground black pepper to taste
1 tablespoon freshly chopped parsley

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Instructions

In a small saucepan, heat vegetable broth over medium heat. Once heated through, remove from heat and add dried mushrooms. Let soak for 20 minutes. Pour through a sieve into a small bowl to remove mushrooms from liquid.
Cover work surface with a layer of plastic wrap. Add cuts of veal, one at a time, and cover with another layer of plastic wrap. Pound thin. Season each side with salt and pepper.
In a large skillet, drizzle about 2 teaspoons oil over medium heat. Once thoroughly heated, add thin cutlets and cook until browned on both sides and no longer pink. Add a little more oil, if needed, between cutlets. Place on a towel lined plate and cover with foil to keep warm.
Deglaze the pan with white wine. Bring to a simmer over medium heat and add reserved liquid from the dried mushrooms. Stir in the cream.
In a small bowl, mix cornstarch with a little of the sauce to form a paste. Whisk into the sauce and let simmer for about 2 minutes to thicken. Add the minced garlic, ginger slice and lemon peel. Let simmer for about 5 minutes before removing the ginger and lemon. Season with salt and a pinch of cayenne and caraway.
Clean the mushrooms and thinly slice. In another skillet, drizzle a little oil over medium heat. Add mushrooms, in portions if needed to not overcrowd the pan, and cook until darkened, 1-2 minutes. Season with salt, pepper, and parsley. Stir into sauce and serve immediately over prepared Schnitzel.