Champignonrahmschnitzel (Schnitzel with Mushroom Cream Sauce)
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 Servings
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Course
Main Course
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Cuisine
German
Champignonrahmschnitzel (Schnitzel with Mushroom Cream Sauce)
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 1/4 cup vegetable broth 300 ml
- 2 tablespoons dried mushrooms
- 8 veal about 2 1/2 ounces, 70 g each, thinly sliced, boneless center cut, or pork
- 2 tablespoons vegetable oil
- 1/4 cup dry white wine 50 ml
- 2/3 cup heavy cream 160 ml
- 1 tablespoon cornstarch
- 1 garlic minced, clove
- 1/2 inch ginger slice
- 1 lemon peel untreated, strip
- salt to taste
- cayenne pepper to taste
- caraway seeds ground
- 5 ounces baby bella mushrooms or white button mushrooms, 150g
- ground black pepper to taste
- 1 tablespoon parsley freshly chopped
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.
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