Title: Rahmschnitzel - German Schnitzel with Mushroom Cream Sauce - Goodie Godmother
Headings: Rahmschnitzel – German Schnitzel with Mushroom Cream Sauce
Rahmschnitzel – German Schnitzel with Mushroom Cream Sauce
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Rahmschnitzel - German Schnitzel with Mushroom Cream Sauce
Ingredients
For the Pork Schnitzel:
For the Mushroom Cream Sauce:
Instructions
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Lee
Mary (The Goodie Godmother)
Tom
Mary (The Goodie Godmother)
Christy
Mary (The Goodie Godmother)
Rebecca
Amy Stocker
OTTO
Mary (The Goodie Godmother)
About Goodie Godmother

Content: 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
Instructions
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.