Rahmschnitzel Creamy Mushroom Schnitzel (Print)
Juicy breaded pork schnitzel meets rich mushroom cream sauce for an irresistible blend of texture and flavor.
# Ingredients:
→ For the Schnitzel
01 -
4 boneless pork chops (approximately 450 g), pounded to 1.25 cm thickness
02 -
120 g all-purpose flour
03 -
2 large eggs, beaten
04 -
60 g panko breadcrumbs
05 -
Salt, to taste
06 -
Black pepper, to taste
→ For the Mushroom Cream Sauce
07 -
230 g fresh mushrooms, sliced
08 -
1 medium onion, finely chopped
09 -
3 garlic cloves, minced
10 -
240 ml heavy cream
11 -
240 ml low-sodium chicken broth
12 -
Salt, to taste
13 -
Black pepper, to taste
14 -
Fresh parsley, chopped (for garnish)
# Steps:
01 -
Place pork chops between two sheets of plastic wrap and pound to approximately 1.25 cm thickness using a meat mallet.
02 -
Arrange flour, beaten eggs, and breadcrumbs in separate shallow dishes. Season each component with salt and pepper.
03 -
Dredge each pork chop in flour, dip in beaten eggs, and coat thoroughly with breadcrumbs.
04 -
Heat a generous amount of neutral oil in a large skillet over medium-high heat. Fry breaded pork chops for approximately 3 minutes per side, or until golden and crisp. Transfer cooked schnitzels to a plate and keep warm.
05 -
In the same skillet, sauté chopped onions and minced garlic over medium heat until fragrant. Add sliced mushrooms and cook until tender and browned.
06 -
Pour in chicken broth and heavy cream, bring to a gentle simmer, and cook until the sauce thickens slightly. Season with salt and pepper to taste.
07 -
Return fried schnitzels to the pan, coating them with the sauce. Allow to warm through for a few minutes. Serve immediately, garnished with freshly chopped parsley.
# Notes:
01 -
For optimal crispness, rest the breaded pork chops for several minutes before frying.