Rahmschnitzel Creamy Mushroom Schnitzel (Print Version)
# Ingredients:
→ Gravy
01 -
1/2 cup unsalted butter
02 -
1/3 cup white wine or sherry cooking wine
03 -
2 cups sliced mushrooms (white, baby bell, or cremini)
04 -
2 tablespoons chopped chives, more for garnish (optional)
05 -
3 cloves garlic, finely minced
06 -
3 tablespoons flour
07 -
1/4 teaspoon ground nutmeg
08 -
1 cup heavy cream
09 -
1 teaspoon salt or to taste
10 -
1/2 teaspoon black pepper or to taste
→ Schnitzel
11 -
6 boneless pork chops or pork loins
12 -
2 tablespoons garlic powder
13 -
1 tablespoon paprika
14 -
1 tablespoon salt
15 -
1 teaspoon black pepper
16 -
1 cup flour combined with 1 teaspoon salt
17 -
2 large eggs, whisked
18 -
3/4 cup breadcrumbs
19 -
1/2 cup neutral-tasting oil for frying (e.g., canola or vegetable oil)
20 -
Fresh parsley for garnish
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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).
05 -
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.
06 -
Serve schnitzels immediately with prepared gravy. Garnish with fresh parsley and enjoy.
# Notes:
01 -
Ensure the oil is properly heated before frying schnitzels to ensure crispness and prevent sogginess.
02 -
Pounding the pork to an even thickness ensures even cooking and tenderness.