Veal Cream Schnitzel (Rahmschnitzel)
Rahmschnitzel Say it: RAHM-shnits-el
Rahmschnitzel is a German classic of thin veal cutlets pan-fried until golden, then finished in a silky cream sauce. It is a hearty main course served in homes and Gasthäuser across Germany, especially with potatoes, spaetzle, or salad. The meat stays tender and crisp at the edges, while the sauce brings a mild, rich flavor from cream, stock, and often mushrooms and onion. It is simpler than it looks: one skillet, a quick pan sauce, and a generous sprinkle of parsley.
Veal Cream Schnitzel (Rahmschnitzel)
Rahmschnitzel
Pronounced RAHM-shnits-el
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the schnitzel
For the cream sauce
Method
Pat the veal cutlets dry and pound them to an even 1/4 inch (6 mm) thickness. Season both sides with the salt and pepper, then put the 1/2 cup (60 g) flour in a shallow dish.
Dredge each cutlet in the flour, shaking off excess so the coating is thin and even.
Heat the oil and 1 tbsp (14 g) of the butter in a large skillet over medium-high heat. Fry the cutlets in batches for 2 to 3 minutes per side, until golden and just cooked through. Transfer to a warm plate.
Lower the heat to medium and add the remaining 1 tbsp (14 g) butter, the onion, and mushrooms. Cook for 6 to 8 minutes, stirring, until softened and lightly golden.
Sprinkle the 1 tbsp (8 g) flour over the vegetables and stir for 1 minute. Pour in the wine, scrape up the browned bits, and simmer for 2 minutes until mostly evaporated. Add the stock and simmer for 3 minutes.
Stir in the cream and simmer gently for 3 to 4 minutes, until the sauce thickens enough to coat the back of a spoon. Taste and adjust with a little salt and pepper if needed.
Return the cutlets and any juices to the skillet, spoon the sauce over them, and warm for 1 to 2 minutes. Sprinkle with parsley and serve.
Regional variant: Pork Cream Schnitzel (Schweine-Rahmschnitzel)
Replace the veal with 4 boneless pork loin steaks, pounded to 1/4 inch (6 mm). Dredge and fry as above, adding 1 to 2 minutes per side if needed to cook through; the cream sauce and mushrooms stay the same.
Cook's notes
- Pound the veal to an even thickness so it cooks quickly and stays tender.
- Do not overcrowd the skillet; fry in batches so the cutlets brown rather than steam.
- If the sauce thickens too much, loosen it with a splash of stock; if too thin, simmer a minute longer.
Serve with
Boiled or fried potatoes, spaetzle, or a crisp green salad; a dry Riesling or light beer.
Make ahead and storage
Best served immediately. Leftovers keep refrigerated for up to 2 days; reheat gently in a covered pan with a splash of stock or cream.
