Rahmschnitzel, or Creamy Mushroom Schnitzel, is the ultimate German comfort food that brings together tender breaded pork cutlets and a rich, velvety mushroom sauce. This dish transforms the classic schnitzel into something extraordinary with its luscious cream sauce that’s perfect for sopping up with spätzle or potatoes.
I first discovered this hearty meal during a trip through Bavaria, and I’ve been perfecting my homemade version ever since. The combination of crispy, golden schnitzel with the earthy, creamy mushroom sauce creates a restaurant-worthy dinner that’s surprisingly simple to make in your own kitchen.
Why You’ll Love This
- The contrast between crispy schnitzel and silky mushroom sauce creates the perfect texture combination
- Ready in about 45 minutes, making it doable for weeknight dinners
- Impressive enough for guests but easy enough for beginner cooks
- Customizable with different mushroom varieties to match your preference
- Leftovers reheat beautifully for lunch the next day
Ingredients
- 1/2 cup unsalted butter
- 1/3 cup white wine or sherry cooking wine
- 2 cups sliced mushrooms (white, baby bell, or cremini)
- 2 tablespoons chopped chives, more for garnish (optional)
- 3 cloves garlic, finely minced
- 3 tablespoons flour
- 1/4 teaspoon ground nutmeg
- 1 cup heavy cream
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 6 boneless pork chops or pork loins
- 2 tablespoons garlic powder
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup flour combined with 1 teaspoon salt
- 2 large eggs, whisked
- 3/4 cup breadcrumbs
- 1/2 cup neutral-tasting oil for frying (e.g., canola or vegetable oil)
- Fresh parsley for garnish
Instructions
- Melt butter over medium heat in a small sauce pot or skillet. Sauté mushrooms and garlic until golden brown. Add flour and stir constantly for 2-3 minutes until cooked. Pour in wine and stir continuously until smooth. Add cream and stir until fully combined. Mix in chives, nutmeg, salt, and pepper. Simmer for approximately 5 minutes until a thick gravy consistency is achieved.
- Place pork chops between two sheets of plastic wrap and pound until 1/4 inch thick using a meat mallet or heavy skillet. Season both sides with garlic powder, paprika, salt, and black pepper. Set up a dredging station with flour mixture, beaten eggs, and breadcrumbs in separate shallow bowls. Coat pork in flour, then egg, and finally breadcrumbs, ensuring even coverage and shaking off excess between steps.
- Heat oil in a deep pot or skillet over medium-high heat until it reaches 330°F. Use a wooden spoon or breadcrumbs to test oil readiness. Fry schnitzels in batches, ensuring they float in the oil, for 3-4 minutes per side or until golden brown and the internal temperature reaches 145°F. Avoid overcrowding the pan. Place cooked schnitzels on a wire rack to keep warm while frying remaining pieces.
- Preheat air fryer to 400°F. Spray schnitzels with cooking spray on both sides. Cook in batches for 8-10 minutes, flipping halfway through, or until golden brown and cooked through (internal temperature of 145°F).
- Preheat oven to 400°F. Place a wire rack on a sheet pan or line a sheet pan with foil. Spray schnitzels with cooking spray on both sides. Bake for 15 minutes, flipping halfway through, or until golden brown and the internal temperature reaches 145°F.
- Serve schnitzels immediately with prepared gravy. Garnish with fresh parsley and enjoy.
Tips & Variations
- For a lighter version, use chicken breasts instead of pork and substitute half-and-half for the heavy cream
- Try a mix of mushrooms like cremini, shiitake, and oyster for more complex flavor
- Add a splash of white wine to the sauce before the broth for extra depth
- Make the sauce ahead of time and reheat gently while you prepare fresh schnitzels
- For extra tanginess, add a teaspoon of lemon zest to the sauce
- If the sauce becomes too thick, thin it with a little extra chicken broth
Serving Suggestions
Traditionally, Rahmschnitzel is served with spätzle (German egg noodles) to soak up the delicious sauce, but it’s equally delicious with buttered egg noodles, mashed potatoes, or even crusty bread. For a complete meal, add a side of braised red cabbage or a simple green salad with a light vinaigrette to balance the richness of the dish.
A cold German pilsner or a glass of dry Riesling makes the perfect beverage pairing to cut through the creaminess of the sauce.
Notes
- Store leftovers separately (schnitzel and sauce) in airtight containers for up to 3 days
- Reheat schnitzel in a 350°F oven for 10 minutes to maintain crispiness
- The sauce will thicken when refrigerated; thin with a splash of broth when reheating
- Schnitzel is done when it reaches an internal temperature of 145°F
FAQs
Can I use a different meat instead of pork?
Absolutely! Chicken, turkey, or veal all work wonderfully in this recipe. Just adjust cooking times accordingly based on thickness.
Can I make this gluten-free?
Yes, substitute gluten-free flour and breadcrumbs in the breading, and ensure your chicken broth is gluten-free.
How do I keep my schnitzel crispy when serving with sauce?
Serve the sauce on the side or spoon it over just before serving. Alternatively, place the schnitzel on top of the sauce rather than submerging it.
Can I freeze this dish?
The sauce freezes well for up to 3 months. I recommend making fresh schnitzel when ready to serve for the best texture.
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