Best 2 Rahmschnitzel Recipes
**Rahmschnitzel: A Culinary Delight of Austria**
Indulge in the culinary masterpiece of Austria - Rahmschnitzel. This delectable dish features a tender and succulent pork cutlet, lovingly coated in a golden-brown breading, and smothered in a velvety mushroom cream sauce. Served with a medley of accompaniments, including fluffy parsley potatoes, tangy lingonberry jam, and crisp green salad, Rahmschnitzel promises a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned chef or a home cooking enthusiast, our collection of Rahmschnitzel recipes will guide you through the culinary journey of creating this Austrian treasure. From the classic Rahmschnitzel to variations with chicken or turkey, and even a vegetarian option, our recipes cater to diverse preferences and dietary needs. Get ready to embark on a culinary adventure that will leave you craving for more.
RAHMSCHNITZEL
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Looking for something with just a little more punch or "specialness". Came across this, made it, & declared success! Note - I used pork loin, sliced 1/2 inch thick, & then pounded, as with any escalope.
Provided by kstrating
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a shallow dish place the escalopes and pour over the lemon juice. Set aside and marinate for 30 minutes, basting occasionally. Remove the veal from the marinade and dry them on paper towels. Discard the lemon juice.
- Season flour with salt, pepper & paprika. Place the flour on a plate and, one by one, dip the escalopes in it, shaking off any excess. Set aside.
- In a large frying pan, melt 3 T of the butter over moderate heat. When the foam subsides, place the escalopes in the pan. Fry them for 3-4 minutes on each side or until they are lightly and evenly browned.
- Pour in the white wine and bring to the boil. Cook for a further 2 minutes, stirring constantly. With tongs or a slotted spoon remove the escalopes from the pan and place them on a warmed serving dish.
- Set the dish aside and keep warm while you make the sauce.
- Add the remaining butter to the pan and melt it over moderate heat.
- When the foam subsides, add the mushrooms, chives or scallions, salt, pepper and nutmeg to the pan and stir well to mix. Cook the mixture for 3 minutes or until the mushrooms are tender. Remove from the heat and stir in the cream.
- Pour the sauce over the escalopes and serve at once.
- Suggested accompaniments: creamed potatoes, petite peas, well-chilled bottle of Rudesheimer wine.
TRADITIONAL RAHMSCHNITZEL
Make and share this Traditional Rahmschnitzel recipe from Food.com.
Provided by Anne Edgell
Categories Free Of...
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1 bottle champagne Fruity ice cream dessert, as desired Directions: In heavy frying pan,on medium heat setting, brown meat on both sides, at the same time sauteing the onions and garlic.When onions start turning dark, add 2 tbs red wine, continue cooking and reducing wine liquid.
- Repeat this procedure 4 more times.
- (Use about 250-300 ml red wine) The last addition of red wine is reduced by only one half, then add the creme fraiche or heavy cream, stirring frequently to avoid lumps.
- Reduce heat to low and let simmer, adding clear broth.
- Add pepper and salt to taste. Don't overdo it. When the Rahm (cream) has been reduced and is fairly thick, add the sliced mushrooms.
- Turn off heat and remove pan.
- (Adding the mushrooms thins the Rahm, so be sure that the Rahm was thick prior to adding mushrooms). Stir well, cover pan and let rest for a couple of minutes.
- Serve over rice and with a tomato salad, or over noodles and a tossed green salad.
- To finish the successful meal, enjoy an ice sorbet and a glass of champagne.
Tips:
- To ensure the schnitzel is evenly cooked, pound it to an even thickness before cooking.
- Use high-quality butter for the sauce to enhance its flavor.
- Add a squeeze of lemon juice to the sauce just before serving for a refreshing touch.
- Serve the rahmschnitzel immediately with your preferred sides, such as mashed potatoes, roasted vegetables, or spätzle.
- For a crispy crust, make sure the schnitzel is well-coated in breadcrumbs before frying.
- Use a meat thermometer to ensure the schnitzel is cooked to your desired doneness.
- If you don't have heavy cream, you can substitute milk or even yogurt.
- To make the sauce even richer, add a tablespoon of grated Parmesan cheese.
- Garnish the schnitzel with fresh parsley or chives before serving for an extra touch of flavor.
Conclusion:
Rahmschnitzel is a classic German dish that is sure to please the whole family. With its crispy schnitzel, creamy sauce, and flavorful sides, this dish is a perfect meal for any occasion. Whether you are a seasoned cook or a beginner, this recipe provides all the necessary steps and tips to create a delicious and authentic rahmschnitzel. So gather your ingredients, put on your apron, and get ready to enjoy this delightful dish!
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