Rahmschnitzel Creamy Mushroom Schnitzel
Rahmschnitzel Creamy Mushroom Schnitzel is a comforting German classic that features tender, breaded pork chops coated in a rich and creamy mushroom sauce. Perfect for family gatherings or cozy weeknight dinners, this dish delivers a mouthwatering combination of crispy textures and savory flavors. Pair it with buttery mashed potatoes or a fresh salad for an unforgettable meal that will have everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: German
Ingredients
Scale
- 4 boneless pork chops (150g each)
- 1 cup all-purpose flour
- 2 large eggs, whisked
- 1 cup seasoned breadcrumbs
- 1 cup fresh mushrooms, sliced
- 1 cup heavy cream
- 2 tablespoons butter (for frying)
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
Instructions
- Set up your breading station with three shallow dishes: one for flour, one for eggs, and one for breadcrumbs.
- Coat each pork chop first in flour, then dip in eggs, and finally press into breadcrumbs until fully coated.
- Heat butter in a skillet over medium heat; fry the breaded pork chops for about 4-5 minutes per side until golden brown. Transfer to paper towels to drain excess oil.
- In the same skillet, add garlic and mushrooms; sauté until mushrooms are golden.
- Pour in chicken broth and heavy cream; stir to combine and let simmer until slightly thickened.
- Return fried schnitzels to the skillet to soak up the sauce for a few minutes before serving.
Nutrition
- Serving Size: 1 schnitzel (approximately 300g)
- Calories: 680
- Sugar: 2g
- Sodium: 620mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 140mg
Keywords: For a vegetarian option, substitute pork with eggplant slices. Adding fresh herbs like parsley can enhance flavor. Store leftovers in an airtight container in the fridge for up to three days.