Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)
Rahmschnitzel is a traditional German veal dish in which veal escalopes are fried in butter and served with a mushroom-cream sauce flavored with Riesling wine.
Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top.
Marinade for 30 minutes basting occasionally.
Remove veal from lemon juice and pat dry.
Preheat the oven to 200 degrees F (95 degrees C).
Combine flour 1 teaspoon salt 1 teaspoon pepper and paprika in a bowl.
Place veal in the mixture and turn to coat evenly.
Melt butter in a large skillet over medium-high heat.
Add veal and fry until evenly browned 2 to 4 minutes per side.
Pour in Reisling and cook for 2 more minutes.
Use tongs to transfer veal to an oven-safe platter.
Place in the preheated oven to keep warm.
ArnoldGreg March 2, 2024
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