I was raised better, but I swear I lick the plate every single time I make this dish and I have no shame. The mushroom cream sauce alone is that good, and since we first tried this at a delicious German restaurant in Colorado Springs last summer, I’ve had to make it several times at home, especially in October as a mini-Oktoberfest celebration food.
I had never heard of rahmschnitzel before some friends of ours from Georgia, who live in Colorado Springs now, invited us to join them for dinner at Eidelweiss. We went, and were surprised when they BOTH ordered the rahmschnitzel, since they, like us, often share dishes on restaurant menus so they can sample different options. What was so special about schnitzel and mushroom cream sauce?
Everything. Everything is special about this dish. L and I ordered that and another dish that evening, and while the other dish was good, the rahmschnitzel was the star of the meal. Pork schnitzel pounded very thin and breaded then topped with the most amazing creamy mushroom sauce ever. Ever. No cream-of-chemicals soup involved, just German food amazing on a plate. We went back again before we left Colorado Springs a few weeks later.
Traditionally, this is made with veal escallopes, but we don’t really eat veal… and the restaurant where we first tried this used pork, so we use pork too. If you can’t find very thinly sliced boneless pork chops, just pound some thin, or thinly slice a pork loin yourself and pound thin between two sheets of plastic wrap (less mess).
It doesn’t matter if you aren’t German, you need this in your life, especially if you love mushrooms. The dish only takes about 30 minutes to make, and while traditionally served with spaetzel, we often just serve it with rice, a salad, a cooked vegetable, or some bread.
For the Pork Schnitzel:
- 1.5-2 lbs thin pork cutlets, or pork loin pounded thin
- 3-4 tbsp lemon juice (approximately the yield from 1 fresh lemon)
- 1/3 c all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground paprika
For the Mushroom Cream Sauce:
- 1/2 cup unsalted butter (1 stick)
- 1/3 cup sherry cooking wine or a dry white wine
- 16 oz sliced mushrooms (white or baby bella work well)
- 2 tbsp chopped chives + more for garnish
- 1-2 garlic cloves, finely minced
- 3 tbsp all-purpose flour
- 1/4 tsp ground nutmeg
- 3/4 c Heavy cream
- salt and pepper to taste
- If they aren't already sliced thin, place the sliced pork between two pieces of plastic wrap and pound thin with a heavy rolling pin or the flat side of a meat mallet.
- Place the pork cutlets in a shallow dish with the lemon juice. Cover and refrigerate about 30 minutes, flipping the pork once. When you are ready to prepare the schnitzel, remove the cutlets from the lemon juice and pat dry on paper towels.
- Combine the flour, salt, pepper, and paprika in a shallow bowl and coat each cutlet with flour, shaking off excess.
- Melt 2 tbsp of butter in a large skillet over medium heat while you preheat the oven to the lowest temperature setting. Turn off the oven when it reaches temperature, you just want a warm place to store the schnitzel while you prepare the sauce.
- Working in batches, cook the flour coated pork cutlets for 3-4 minutes per side, until cooked through and lightly browned. Melt another tbsp or so of butter about halfway through the cooking process if the cutlets start to stick too much. Place the finished cutlets on a paper towel lined plate and store in the warmed oven.
- Turn the heat up to medium high and pour the cooking wine into the skillet, using a wooden spoon to scrape any flour bits that may have stuck to the pan.
- Melt the remaining butter in the pan and add the mushrooms, garlic, chives, and nutmeg. Cook, stirring frequently, for 5-7 minutes until the mushrooms are soft and slightly golden in parts.
- Stir in the flour, cook for an additional 2 minutes, then turn off the heat.
- Stirring constantly so that the sauce stays smooth, pour in the heavy cream, stirring until a smooth sauce forms. Add salt and pepper to taste and adjust any seasonings if necessary.
- Remove the pork schnitzel from the oven, plate, and pour the sauce over top of the schnitzel, adding additional fresh chives for garnish if desired. Serve immediately.
Find this and other great posts at Full Plate Thursday hosted by Miz Helen’s Country Kitchen.