Rahmschnitzel (Veal Escalopes with Cream)
Submitted by CEK2614
Rahmschnitzel is a classic German veal escalope pan-fried and served under a silky cream sauce with button mushrooms, chives, and a whisper of nutmeg. Weeknight-elegant.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
90 minRahmschnitzel is the softer, saucier cousin of Wiener Schnitzel. No breading, no deep fry, just thin veal escalopes dusted in seasoned flour, pan-seared in butter, then finished with a white wine and cream pan sauce loaded with mushrooms.
The lemon juice marinade does double duty. It tenderizes the veal and brightens the finished sauce when the pan juices hit the cream at the end. Dry the escalopes well before flouring or you’ll steam instead of sear.
Watch for the butter foam to subside before the veal hits the pan. That’s the signal the water has cooked off and the milk solids are hot enough to brown, not boil. Three to four minutes per side is all pounded veal needs. Overcook and it goes from silky to shoe leather fast.
Serve with creamed potatoes and peas the way they do it in the Rhineland, with a cold glass of Riesling on the side.
Chef Tips
- Pound the escalopes to an even ¼ inch thickness, uneven pieces cook at different rates
- Use a dry white wine you’d drink, cooking wine tastes harsh once reduced
- Keep the cream off direct heat after adding, boiling will break the sauce into greasy pools
- Grate fresh nutmeg rather than pre-ground, the difference is night and day in a cream sauce
- Warm the serving dish in a low oven so the sauce doesn’t cool on contact
Variations
- Swap veal for pounded pork loin or chicken breast for a budget-friendly schnitzel
- Add a splash of brandy or cognac with the wine for a deeper, richer sauce
- Stir in a spoonful of Dijon mustard at the end for a tangy Jägerschnitzel-style twist
Ingredients
Directions
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 and 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 tablespoons 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.
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