Best 2 Traditional Rahmschnitzel Recipes

**Rahmschnitzel: A Culinary Delight from Germany**

Originating in the heart of Germany, Rahmschnitzel is a classic dish that embodies the country's culinary heritage. This traditional dish features a tender, breaded cutlet of veal or pork, lovingly enveloped in a rich and creamy mushroom sauce. The schnitzel is expertly coated in seasoned breadcrumbs, creating a golden-brown exterior that contrasts beautifully with the velvety sauce. The sauce itself is a symphony of flavors, combining sautéed mushrooms, onions, and a hint of white wine, all simmered in a creamy broth. Rahmschnitzel is typically served with spätzle, a type of soft egg noodle, and a refreshing side salad, making it a complete and satisfying meal. This article delves into the art of preparing Rahmschnitzel, providing step-by-step instructions for both the schnitzel and the mushroom sauce. Additionally, it offers variations on the classic recipe, including a vegetarian version and a Rahmschnitzel with a flavorful tomato sauce. Whether you're a seasoned home cook or a culinary novice, this guide will lead you on a delightful journey to create an unforgettable Rahmschnitzel experience.

Check out the recipes below so you can choose the best recipe for yourself!

TRADITIONAL RAHMSCHNITZEL

Traditional Rahmschnitzel image

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

Ingredients

4 slices top round veal, cut no thicker than 1/4" (have butcher tenderize)
4 tablespoons butter
2 small onions or 1 large onion, finely chopped
1 clove garlic, finely chopped
1 bottle dry red wine
250 g creme fraiche (8 1/2 oz) or 250 g heavy whipping cream (8 1/2 oz)
1 teaspoon instant clear broth or 1 can clear broth (use vegetable if clear not available)
salt and pepper
500 g fresh mushrooms, sliced (17.5 oz)

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.

RAHMSCHNITZEL

Rahmschnitzel image

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

Ingredients

4 large veal escalopes, pounded thin
1 lemon, juice of
1/4 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
4 tablespoons butter
1/4 cup dry white wine
8 ounces button mushrooms, wiped clean & sliced
2 tablespoons chopped fresh chives (spring onions) or 2 tablespoons scallions (spring onions)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg, grated
1/2 cup heavy cream

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.

Tips:

For a crispy schnitzel, make sure the oil is hot enough before frying. The ideal temperature for frying is between 350°F and 375°F (175°C to 190°C).
Use a meat mallet or rolling pin to pound the schnitzel thin. This will help it cook evenly and become crispy.
To prevent the schnitzel from sticking to the pan, make sure it is coated evenly in flour.
Do not overcrowd the pan when frying the schnitzel. This will cause the oil temperature to drop and the schnitzel will not cook evenly.
Serve the schnitzel immediately with your favorite sides. Some popular options include mashed potatoes, roasted vegetables, or a green salad.

Conclusion:

Rahmschnitzel is a delicious and classic German dish that is sure to please everyone at your table. With its crispy schnitzel, creamy mushroom sauce, and fluffy spaetzle, it is a hearty and satisfying meal. Whether you are making it for a special occasion or a weeknight dinner, Rahmschnitzel is sure to be a hit.