Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)

I lived in Germany for 7 years and fell in love with Rahmschnitzel. Every recipe I found says to use dry white wine in the sauce. Every time I made it, something was missing. It wasn't that "Yep, I'm in Germany" taste. Then my beautiful wife had a Riesling one night and I used it. Now we're back in Germany!

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 580 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• ¼ cup butter
• ½ cup all-purpose flour
• 2 tablespoons chopped fresh chives
• 1 (8 ounce) package sliced fresh mushrooms
• ⅔ cup heavy cream
• 1 teaspoon ground paprika
• 1 ¼ teaspoons salt, divided
• 3 (5 ounce) boneless veal escalopes, pounded to 1/4 thickness or thinner
• 1 medium lemon, juiced, or more to taste
• 1 ¼ teaspoons ground black pepper, divided
• ½ cup dry Riesling

Recipe Instructions

Step 1

Preheat the oven to 200 degrees F (95 degrees C).

Step 2

Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.

Step 3

Remove veal from lemon juice and pat dry.

Step 4

Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.

Step 5

Melt butter in a large skillet over medium-high heat. Add veal and fry until evenly browned, 2 to 4 minutes per side. Pour in Reisling and cook for 2 more minutes.

Step 6

Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.

Step 7

Add mushrooms and chives to the liquid in the skillet; season with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir to combine and cook until mushrooms are soft, about 3 minutes. Remove from heat and immediately add cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.

Step 8

Remove veal from the oven and cover with the mushroom-cream sauce.