Rahmschnitzel (Creamy Mushroom Schnitzel)

Name: Rahmschnitzel (Creamy Mushroom Schnitzel)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: ½ cup unsalted butter; ⅓ cup white wine; 2 cups mushrooms; 2 tablespoon chopped chives; 3 cloves garlic; 3 tablespoon flour; ¼ teaspoon ground nutmeg; 1 cup heavy cream; 1 teaspoon salt; ½ teaspoon black pepper; 6 boneless pork chops; 2 tablespoon garlic powder; 1 tablespoon paprika; 1 tablespoon salt; 1 teaspoon black pepper; 1 cup flour; 2 large eggs; ¾ cup breadcrumbs; ½ cup oil; fresh parsley

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Calories
623 kcal
Course
Main Course
Cuisine
German

Rahmschnitzel (Creamy Mushroom Schnitzel)

Iris Warren

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Creamy Mushroom Schnitzel (Rahmschnitzel) is a delicious variation of classic German pork schnitzel. Tender and crispy pork schnitzel is topped with a rich and creamy mushroom gravy. Served with vegetables or mashed potatoes this a perfect comfort meal.

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Ingredients

Servings

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 a high smoke point (ie Canola, Vegetable oil)
fresh parsley (for garnish)

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Instructions

Gravy

In a small sauce pot or skillet, melt the butter over medium heat. Add the sliced mushrooms and garlic. Sauté until golden brown.
Add in flour and stir until flour is cooked, about 2-3 minutes.
Pour in the wine and stir continuously until smooth.
Add the cream. Stir until evenly combined.
Stir in chives, nutmeg and salt and pepper.
Let simmer until thickened to a gravy like consistency, approximately 5 minutes.

Prepare the Schnitzel

Place the pork chops between two sheets of plastic wrap and pound them until ¼ inch thick with the flat side of a meat tenderizer/mallet, or a heavy skillet/frying pan.
Season both sides of the pork with garlic powder, paprika, salt and black pepper.
Prepare the dredging station. Place the flour mixture, beaten egg, and breadcrumbs in 3 separate shallow bowls. Dip the pork first in the flour, then the egg, and then the breadcrumbs. Coating both sides and all edges in each. Gently shake off the excess flour, egg and breadcrumbs between each step.

Cook the Schnitzel

PAN FRYING COOKING METHODIn a deep pot or skillet heat the oil on medium high heat. Add enough oil so that it is about 1" deep in the pot. You want the schnitzel to be able to float in the oil while frying. Make sure the cooking oil is hot enough, about 330°F. Test the oil with the handle of a wooden spoon/wooden spatula/wooden chopstick (carefully dip the handle in the oil and if the oil bubble around the wood it is hot enough) or drop a few pieces of breadcrumbs into the oil and if the oil bubbles, the oil is ready.Working in batches depending on the size of your pan, fry the schnitzel for about 3-4 minutes per side until deep golden brown in color (or until internal temperature of pork reaches 145ºF). Don’t overcrowd the pan when frying. Transfer to a baking sheet with a wire rack and keep warm in the oven while you fry the remaining schnitzel.
AIR FRYER COOKING METHODPreheat air fryer to 400°F. Working in batches depending on the size of your air fryer (standard size air fryer will fir 2-3 schnitzel at a time). Spray both sides of the schnitzel with cooking spray and place in the air fryer. Cook for 8-10 minutes, flipping halfway through or until golden brown and cooked through (or until internal temperature of pork reaches 145ºF).
OVEN BAKED COOKING METHODPreheat oven to 400°F. For best results, place a wire rack on a sheet pan, or use a sheet pan lined with foil. Spray both sides of each schnitzel with cooking spray and place on the tray. Bake for 15 minutes, flipping halfway through or until golden brown and cooked through (or until internal temperature of pork reaches 145ºF).
Serve immediately with gravy and enjoy!

Nutrition Information

Show Details

Calories 623kcal (31%) Carbohydrates 24g (8%) Protein 36g (72%) Fat 41g (63%) Saturated Fat 23g (115%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 237mg (79%) Sodium 1656mg (69%) Potassium 751mg (21%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 1203IU (24%) Vitamin C 3mg (3%) Calcium 64mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 623 kcal

% Daily Value*

Calories	623kcal	31%
Carbohydrates	24g	8%
Protein	36g	72%
Fat	41g	63%
Saturated Fat	23g	115%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	237mg	79%
Sodium	1656mg	69%
Potassium	751mg	16%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	1203IU	24%
Vitamin C	3mg	3%
Calcium	64mg	6%
Iron	3mg	17%