Here is another classically German/Austrian recipe that is great with the Semmelknödel (posted under the Ethnic-German category). It is a recipe for veal cutlets that are serves with a rich creamy mushroom gravy. This is one of my favorite recipes. The one downside is of course that veal is hard to come by sometimes. Work with your butcher and have it ordered if you desire, but in a pinch you could even use pork. I consistently find Veal at the Baron’s Market that is nearby. Well stocked grocery stores may also carry it from time to time though. Or if you have a good relationship with your butcher he may be able to order some for you.
Becky’s German Rahmschnitzel
Ingredients
- 2 lbs Veal Scallopini cutlets
- 1 cup Lemon Juice
- dash Salt
- dash Pepper
- Flour, as needed
- 4 Tbsp Butter
- 4 Tbsp Oil
- 8 ounces Mushrooms, Sliced
- 1/2 cup Heavy Whipping Cream
Instructions
- In a dish, marinate the cutlets in the lemon juice for 1 hour, turning them every 20 minutes or so. Remove cutlets, pat dry, pound the cutlets with the smooth side of a meat mallet, until they are thin. Season with salt and pepper, dredge the cutlets in flour on both sides.
- In a heavy stainless skillet (don’t use a non stick you want some of the breading to stick to the pan for the gravy), heat butter and oil over medium -high heat until foam subsides. Cook cutlets for 1-2 minutes each side. Lower heat to medium and cook 5-6 minutes longer on each side. Arrange them on a platter and set them in a 300° F oven to keep warm. Pour off all but a film of fat in skillet, add the mushrooms to the skillet and cook them for 3-4 minutes. Pour in the heavy cream and bring to a boil, using a whisk to loosen any browned bits from the pan. Cook briskly until cream thickens. Pour over cutlets and serve with Semmelknödel or Noodles along with a nice fresh green salad or sweet and sour red cabbage.
