Champignonrahmschnitzel (Schnitzel with Mushroom Cream Sauce)

Schnitzel is a slice of meat pounded thin and fried. In Germany, it is made with pork or veal and sometimes breaded. Champignonrahmschnitzel is one of my favorite variations. In this version, veal (or pork) is pounded thin and lightly fried without breading. It is then covered with a mushroom cream sauce. I served mine with Spätzle and Kümmelkartoffeln (Baked Potatoes with Caraway Seeds).

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The biggest trick to cooking Schnitzel is making sure the meat is thin enough. You can slice it yourself (helps to stick it in the freezer for about 15 minutes) and try to get the cutlets about 1/4 inch thick. Then, pound each slice to about 1/8 inch thick. I buy the scallopini cut at the grocer when it is available. If the meat isn’t thin enough, the outside will burn before the interior is fully cooked.

Champignonrahmschnitzel (Schnitzel with Mushroom Cream Sauce)

Adapted from Meine Bayerische Küche

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Champignonrahmschnitzel (Schnitzel with Mushroom Cream Sauce)

Course Main

Cuisine German

Keyword cream, German, Germany, meat, mushroom, pork, schnitzel, veal

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

0 minutes minutes

Total Time 1 hour hour

Servings 4 Servings

Ingredients

• 1 1/4 cup (300 ml) vegetable broth
• 2 tablespoons dried mushrooms
• 8 thinly sliced boneless center cut veal or pork about 2 1/2 ounces, 70 g each
• 2 tablespoons vegetable oil
• 1/4 cup (50 ml) dry white wine
• 2/3 cup (160 ml) heavy cream
• 1 tablespoon cornstarch
• 1 garlic clove minced
• 1/2 inch slice ginger
• 1 untreated strip lemon peel
• salt and cayenne pepper to taste
• ground caraway seeds
• 5 ounces (150 g) baby bella or white button mushrooms
• ground black pepper to taste
• 1 tablespoon freshly chopped parsley

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.