Rahmschnitzel
Tender breaded pork cutlets finished with a silky mushroom and cream sauce—a classic German comfort dish that looks restaurant-worthy but takes under 45 minutes.
- Total time
- 40 min
- Servings
- 2
- Calories
- 625
- Protein
- 42g
Ingredients
- 2 pieces (about 5 oz each) pork cutlets (thin-sliced loin or tenderloin)
- ½ cup all-purpose flour
- 2 whole eggs
- ¾ cup panko breadcrumbs
- 0 to taste salt and pepper
- 2 tablespoons neutral oil (vegetable or canola)
- 2 tablespoons butter
- 8 oz cremini mushrooms
- 1 whole shallot
- ½ cup dry white wine or chicken broth
- ¾ cup heavy cream
- ½ teaspoon Dijon mustard
Instructions
- 1
Pat each pork cutlet dry with paper towels on both sides, wiping away any liquid so the coating sticks properly.
- 2
Place a cutlet between two sheets of plastic wrap and pound it flat with the smooth side of a meat mallet until it is about 1/4 inch thick, hitting evenly across the surface.
- 3
Repeat the pounding with the second cutlet, then remove and discard the plastic wrap from both pieces.
- 4
Slice the mushroom caps stem-side down on a cutting board, then slice straight down through the cap into 1/4-inch-thick slices, like slicing bread; discard the woody stems.
- 5
Peel the shallot and slice it in half lengthwise from tip to root, then place flat-side down and slice lengthwise into 1/4-inch-thick matchsticks.
- 6
Pour the flour into the first of three shallow bowls, the beaten eggs into the second, and the panko into the third; sprinkle salt and pepper into the panko and mix with a fork.
- 7
Coat one pork cutlet completely with flour on both sides, dusting off any excess, then dip it into the egg mixture until fully covered, and finally press it into the panko, patting gently so the coating adheres.
- 8
Repeat the coating process with the second cutlet, setting both breaded pieces on a clean plate.
- 9
Heat 2 tablespoons of neutral oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 10
Carefully place the first breaded cutlet into the hot oil and listen for a steady sizzle; do not move it for 3 minutes so the crust crisps.
- 11
Flip the cutlet with tongs and cook the second side for another 2 to 3 minutes until the crust looks the color of warm honey with slightly darker edges.
- 12
Transfer the cooked cutlet to a clean plate, then repeat the cooking process with the second cutlet, cooking it 3 minutes per side in the same oil.
- 13
Add 2 tablespoons of butter to the same skillet (it will have flecks of breading) and let it melt over medium heat, about 30 seconds.
- 14
Add the sliced mushrooms to the melted butter and cook, stirring once every 30 seconds, for 5 minutes until they release their liquid and look golden at the edges.
- 15
Stir in the shallot matchsticks and cook, stirring frequently, for 1 minute until they soften and smell fragrant.
- 16
Pour in the wine and use a wooden spoon to scrape up the stuck-on brown bits from the bottom of the pan, stirring continuously for 30 seconds.
- 17
Pour in the heavy cream and stir until fully combined, then add the mustard and stir to incorporate completely.
- 18
Simmer the sauce over medium heat, stirring occasionally, for 2 to 3 minutes until it thickens slightly and coats the back of a spoon.
- 19
Taste the sauce and add a small pinch of salt and pepper if needed to balance the flavors.
- 20
Place one breaded pork cutlet in the center of each serving plate, then spoon the mushroom and cream sauce in an even layer over the top.
- 21
Serve immediately while the schnitzel is still warm and the sauce is hot.
Tools you’ll need
- cutting board
- chef's knife
- plastic wrap
- meat mallet
- three shallow bowls
- fork
- paper towels
- 12-inch skillet
- tongs
- wooden spoon
- measuring cups
- measuring spoons
- dinner plates
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