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Rahmschnitzel

A traditional and comforting dish featuring tender pork cutlets smothered in a rich and creamy mushroom sauce, ideal for weeknight dinners or family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces pork cutlets (about 1 lb/450g total) Choose high-quality, fresh meat for the best flavor and texture.
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 cup beef or vegetable broth Use vegetable broth for a vegetarian option.
  • 1 cup heavy cream or half & half Substitute with plant-based cream for a vegan option.
  • 1 small onion or 2 shallots, diced
  • ½ cup white wine (optional) Can be omitted; substitute with additional broth if preferred.
  • 1 tbsp flour (optional) Use for thickening if desired.
  • Salt, pepper, and paprika, to taste

Method
 

Preparation
  1. Pound the pork cutlets to about ¼-inch thickness for even cooking. Season both sides with salt, pepper, and paprika.
Cooking
  1. In a large skillet, heat the olive oil and butter over medium-high heat. Cook the cutlets for 2-3 minutes on each side until golden brown.
  2. Remove the cutlets and set aside. In the same skillet, sauté the diced onion until softened, about 2-3 minutes.
  3. Pour in the white wine (if using), scraping up any browned bits. Let it simmer for a minute before adding the broth and cream.
  4. Bring the mixture to a gentle simmer, allowing it to thicken slightly. If using flour, whisk it in now to avoid lumps.
  5. Return the cutlets to the skillet and spoon the sauce over them. Let them simmer for another 2-3 minutes to absorb the flavors.

Notes

Serve with creamy mashed potatoes or sautéed green beans. For storage, refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.