Foreign Food Focus: Rahmschnitzel

As per my husband's request, I bring you Foreign Food Focus. Each month, I will choose a different country/culture and make a (hopefully!) delicious meal.

It probably comes as no surprise that I am starting with German food. After living in Germany for 7 years, it has become part of my life. I MISS Germany so much. I love America and am so proud to be an American, but life in Germany was awesome. The pace of life, the scenery, the food... all amazing!

The reason I decided on making Rahmschnitzel (schnitzel in a mushroom-cream sauce) was for my bestest Germany friend, Monica. We spent all 7 years together in Germany, which is pretty unusual for the military. Whenever we would go out to our favorite restaurant, Monica would always order Rahmschnitzel. I know she misses Germany as much as I do, so I thought I would do my best to find a recipe that would give her that taste of Germany while she is in Georgia.

This was great and I really enjoyed it. I hope Monica tries it and enjoys it and I hope you all try and enjoy it as well!

Guten appetit!

Rahmschnitzel
Recipe from Food Geeks

4 lg Veal escalopes, pounded thin (I used pork loin chops pounded thin)
1 Juice of 1 lemon
1/4 c Flour
1 ts Salt
1/2 ts Black pepper
1/2 ts Paprika
1/4 c Butter
1/4 c Dry white wine
8 oz Button mushrooms, wiped clean & sliced
2 tb Chopped fresh chives or scallions
1/4 ts Salt
1/4 ts Black pepper
1/4 ts Nutmeg, grated
1/2 c Heavy cream


In a shallow dish place the escalopes and pour over the lemon juice. Set aside and marinate for 30 minutes, basting occasionally. Remove the veal from the marinade and dry them on paper towels. Discard the lemon juice. Season flour with salt, pepper and paprika. Place the flour on a plate and, one by one, dip the escalopes in it, shaking off any excess. Set aside.

In a large frying pan, melt 3 tbsp. butter over moderate heat. When the foam subsides, place the escalopes in the pan. Fry them for 3-4 minutes on each side or until they are lightly and evenly browned. Pour in the white wine and bring to the boil. Cook for a further 2 minutes, stirring constantly. With tongs or a slotted spoon remove the escalopes from the pan and place them on a warmed serving dish. Set the dish aside and keep warm while you make the sauce.

Add the remaining butter to the pan and melt it over moderate heat. When the foam subsides, add the mushrooms, chives or scallions, salt, pepper and nutmeg to the pan and stir well to mix. Cook the mixture for 3 minutes or until the mushrooms are tender. Remove from the heat and stir in the cream. Pour the sauce over the escalopes and serve at once.