Champignonrahmschnitzel (Schnitzel with Mushroom Cream Sauce)
Tara's Multicultural Table recipe - German
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/4 cup (300 ml) vegetable broth
- 2 tablespoons dried mushrooms
- 8 thinly sliced boneless center cut veal or pork (about 2 1/2 ounces, 70 g each)
- 2 tablespoons vegetable oil
- 1/4 cup (50 ml) dry white wine
- 2/3 cup (160 ml) heavy cream
- 1 tablespoon cornstarch
- 1 garlic clove (minced)
- 1/2 inch slice ginger
- 1 untreated strip lemon peel
- salt and cayenne pepper to taste
- ground caraway seeds
- 5 ounces (150 g) baby bella or white button mushrooms
- ground black pepper to taste
- 1 tablespoon freshly chopped parsley
Instructions
- 1
In a small saucepan, heat vegetable broth over medium heat. Once heated through, remove from heat and add dried mushrooms. Let soak for 20 minutes. Pour through a sieve into a small bowl to remove mushrooms from liquid.
- 2
Cover work surface with a layer of plastic wrap. Add cuts of veal, one at a time, and cover with another layer of plastic wrap. Pound thin. Season each side with salt and pepper.
- 3
In a large skillet, drizzle about 2 teaspoons oil over medium heat. Once thoroughly heated, add thin cutlets and cook until browned on both sides and no longer pink. Add a little more oil, if needed, between cutlets. Place on a towel lined plate and cover with foil to keep warm.
- 4
Deglaze the pan with white wine. Bring to a simmer over medium heat and add reserved liquid from the dried mushrooms. Stir in the cream.
- 5
In a small bowl, mix cornstarch with a little of the sauce to form a paste. Whisk into the sauce and let simmer for about 2 minutes to thicken. Add the minced garlic, ginger slice and lemon peel. Let simmer for about 5 minutes before removing the ginger and lemon. Season with salt and a pinch of cayenne and caraway.
- 6
Clean the mushrooms and thinly slice. In another skillet, drizzle a little oil over medium heat. Add mushrooms, in portions if needed to not overcrowd the pan, and cook until darkened, 1-2 minutes. Season with salt, pepper, and parsley. Stir into sauce and serve immediately over prepared Schnitzel.