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Rahmschnitzel (Veal Escalopes With Cream)

Rahmschnitzel (Veal Escalopes With Cream recipe image
This German breakfast features Veal escalopes, pounded thin, Of 1 lemon, Flour, Salt. It delivers smooth, comforting richness, a pleasant kick of heat. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 400.0
Description
This German breakfast features Veal escalopes, pounded thin, Of 1 lemon, Flour, Salt. It delivers smooth, comforting richness, a pleasant kick of heat. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 lg Veal escalopes, pounded thin
  • 1 Juice Of 1 lemon
  • 1/4 cup Flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Paprika
  • 1/4 cup Butter
  • 1/4 cup Dry white wine
  • 8 ounce Button mushrooms, wiped clea
Directions
  1. 1
    n & sliced 2 tb Chopped fresh chives or scal -lions (spring onions) 1/4 ts Salt 1/4 ts Black pepper 1/4 ts Nutmeg, grated 1/2 c Heavy
  2. 2
    cream In a shallow dish
  3. 3
    place the escalopes and
  4. 4
    pour over the lemon juice.
  5. 5
    Set aside and marinate for 30 minutes, basting occasionally.
  6. 6
    Remove the veal from the marinade and dry them on paper towels.
  7. 7
    Discard the lemon juice.
  8. 8
    Season flour with salt, pepper & paprika.
  9. 9
    Place the flour on a plate and, one by one, dip the escalopes in it, shaking off any excess.
  10. 10
    Set aside.
  11. 11
    In a large frying pan, melt 3 T of the butter over moderate heat.
  12. 12
    When the foam subsides, place the escalopes in the pan.
  13. 13
    Fry them for 3-4 minutes on each side or until they are lightly and evenly browned.
  14. 14
    Pour in the white wine and bring to the boil.
  15. 15
    Cook for a further 2 minutes, stirring constantly.
  16. 16
    With tongs or a slotted spoon
  17. 17
    remove the escalopes from the pan and
  18. 18
    place them on a warmed serving dish.
  19. 19
    Set the dish aside and keep warm while you make the sauce.
  20. 20
    Add the remaining butter to the pan and melt it over moderate heat.
  21. 21
    When the foam subsides,
  22. 22
    add the mushrooms, chives or scallions, salt, pepper and nutmeg to the pan and
  23. 23
    stir well to
  24. 24
    mix .
  25. 25
    Cook the mixture for 3 minutes or until the mushrooms are tender.
  26. 26
    Remove from the heat and stir in the cream.
  27. 27
    Pour the sauce over the escalopes and serve at once

Nutrition Facts

Servings 4

Amount Per Serving
Calories 400.0kcal
% Daily Value *
Total Fat 19.1g30%
Saturated Fat 9.9g50%
Cholesterol 113.2mg38%
Sodium 5052.4mg211%
Total Carbohydrate 21.4g8%
Dietary Fiber 3.5g15%
Sugars 4.9g
Protein 35.3g71%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, black, boiling, breakfast, butter, button, clea, cream, dry, escalopes, flour, frying, german, lemon, mushrooms, paprika, pepper, pounded, rahmschnitzel, salt
Read it online: https://www.chefs-mate.com/recipe/rahmschnitzel-veal-escalopes-with-cream/