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).
Evan went crazy over this meal! He is already a big fan of Spätzle (a spoon wasn’t enough, he had to use the other hand too), but he also loves mushrooms.
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.