Rahmschnitzel Creamy Mushroom Schnitzel (Print-Friendly Format)
Crispy breaded pork and rich mushroom cream come together in this beloved German comfort food.
# Required Ingredients:
→ Schnitzel
01 -
4 boneless pork chops (approximately 450 g)
02 -
120 g all-purpose flour
03 -
2 large eggs
04 -
60 g panko breadcrumbs
05 -
Salt, to taste
06 -
Black pepper, to taste
→ Mushroom Cream Sauce
07 -
225 g fresh mushrooms, sliced
08 -
240 ml heavy cream
09 -
1 medium onion, finely chopped
10 -
3 garlic cloves, minced
11 -
240 ml low-sodium chicken broth
→ For frying and garnish
12 -
Oil, for frying
13 -
Fresh parsley, chopped, for garnish
# How to Make It:
01 -
Place pork chops between sheets of plastic wrap and gently pound to 1.25 cm thickness.
02 -
Arrange flour, beaten eggs, and panko breadcrumbs in separate shallow dishes. Season each with salt and pepper.
03 -
Coat each pork chop in flour, dip in beaten eggs, and then coat with breadcrumbs.
04 -
Heat oil in a large skillet over medium-high heat. Fry breaded pork chops for approximately 3 minutes per side until golden brown. Remove and set aside.
05 -
In the same skillet, sauté onions and garlic until aromatic. Add mushrooms and cook until softened.
06 -
Pour in chicken broth and heavy cream. Simmer until the sauce thickens slightly.
07 -
Return fried schnitzels to the pan with the sauce, allowing them to absorb flavors for several minutes. Serve hot, garnished with fresh chopped parsley.
# Additional Information:
01 -
Pounding the pork ensures even cooking and maximum tenderness.
02 -
Garnishing with fresh parsley enhances both presentation and flavor.