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Schnitzel in Creamy Mushroom Sauce

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
65 min
SERVINGS
3 servings
Dinner German
Schnitzel in Creamy Mushroom Sauce
Ingredients
  • 3 (5 ounce) boneless veal escalopes, pounded to 1/4 thickness or thinner
  • 1 medium lemon, juiced, or more to taste
  • 1/2 cup all-purpose flour
  • 1 1/4 teaspoons salt, divided
  • 1 1/4 teaspoons ground black pepper, divided
  • 1 teaspoon ground paprika
  • 1/4 cup butter
  • 1/2 cup dry Riesling
  • 1 (8 ounce) package sliced fresh mushrooms
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup heavy cream
Instructions
1
Place the veal cutlets in a 9-inch square baking dish, if necessary larger.
2
Pour the freshly squeezed lemon juice over the veal cutlets and let it marinate for 30 minutes, occasionally basting with the juice.
3
Take the veal cutlets out of the lemon juice and gently pat them dry with paper towels.
4
Preheat your oven to 200 degrees Fahrenheit (95 degrees Celsius).
5
In a bowl, mix together the flour, salt, pepper, and paprika. Coat the veal cutlets evenly with the dry mixture.
6
Melt the butter in a large skillet over medium-high heat. Add the veal cutlets and fry until they are evenly browned, 2 to 4 minutes per side. Pour in the white wine and cook for 2 more minutes.
7
Use your tongs to transfer the veal cutlets to an oven-safe platter. Place them in the preheated oven to keep warm.
8
Add sliced mushrooms and chopped chives to the liquid in the skillet; season with the remaining salt, pepper, and nutmeg. Stir to combine and cook until the mushrooms are soft, about 3 minutes. Remove from heat and immediately add heavy cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.
9
Remove the veal cutlets from the oven and cover them with the mushroom-cream sauce.