Rahmschnitzel Recipe
Breaded boneless pork cutlet sautéed and served with a mushroom cream sauce, house Spätzle and fresh vegetables.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Pork Cutlets
Season the pork cutlets with salt and black pepper. Dredge each cutlet in flour, dip in beaten eggs, and then coat with breadcrumbs.
- 2
Cook the Pork Cutlets
In a large skillet, heat 2 tablespoons of butter over medium heat. Add the breaded cutlets and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and keep warm.
- 3
Make the Mushroom Cream Sauce
In the same skillet, add the remaining butter and sauté the sliced mushrooms until they are tender. Pour in the heavy cream, stirring to combine, and let simmer for 5-7 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- 4
Prepare the Spätzle
Cook the Spätzle according to package instructions, or prepare homemade Spätzle if desired. Drain and set aside.
- 5
Cook the Vegetables
In a separate pot, steam or boil the vegetables until tender. Drain and season with salt and pepper.
- 6
Serve
To serve, place a portion of Spätzle on each plate, top with a pork cutlet, and drizzle with the mushroom cream sauce. Add the fresh vegetables on the side.
