Rahmschnitzel
Indulge in the rich and comforting flavors of Rahmschnitzel, a classic German dish that combines tender pork schnitzels with a luxurious creamy sauce. Perfectly seasoned and lightly coated in flour, the schnitzels are pan-fried to golden perfection before being bathed in a sauce crafted from white wine, chicken or vegetable stock, heavy cream, and a hint of Dijon mustard. Aromatic shallots add depth, while fresh parsley lends a vibrant finish. Ready in just 40 minutes, this recipe delivers hearty, restaurant-quality results that pair beautifully with mashed potatoes, buttery noodles, or roasted vegetables. Elevate your next dinner with this easy-to-make yet elegant European favorite!
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Recipe Information
Ingredients
- 4 pieces pork schnitzels
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 pieces shallots, finely chopped
- 0.5 cup white wine
- 0.5 cup chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
Instructions
Season the pork schnitzels on both sides with salt and black pepper.
Dredge each schnitzel lightly in flour, shaking off any excess.
In a large skillet, heat the butter and olive oil over medium heat.
Add the schnitzels to the pan and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the schnitzels and set aside on a plate.
In the same skillet, add the chopped shallots and sauté for 2-3 minutes until softened.
Deglaze the pan with white wine, scraping any browned bits from the bottom of the pan. Allow the wine to simmer for 2 minutes.
Add the chicken or vegetable stock to the skillet and simmer for another 2 minutes.
Stir in the heavy cream and Dijon mustard, mixing well. Let the sauce cook for 5-6 minutes until slightly thickened.
Return the schnitzels to the skillet, spoon some sauce over the top, and let them simmer gently for 3-4 minutes to warm through.
Garnish with freshly chopped parsley before serving.
Serve the Rahmschnitzel alongside mashed potatoes, pasta, or a side of seasonal vegetables for a complete meal.
Nutrition Facts
Calories |
2658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.4 g | 263% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 5399 mg | 235% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.5 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 162 mg | 12% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1400 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
