Traditional Rahmschnitzel Recipes

Steps:

• 1 bottle champagne Fruity ice cream dessert, as desired Directions: In heavy frying pan,on medium heat setting, brown meat on both sides, at the same time sauteing the onions and garlic.When onions start turning dark, add 2 tbs red wine, continue cooking and reducing wine liquid.
• Repeat this procedure 4 more times.
• (Use about 250-300 ml red wine) The last addition of red wine is reduced by only one half, then add the creme fraiche or heavy cream, stirring frequently to avoid lumps.
• Reduce heat to low and let simmer, adding clear broth.
• Add pepper and salt to taste. Don't overdo it. When the Rahm (cream) has been reduced and is fairly thick, add the sliced mushrooms.
• Turn off heat and remove pan.
• (Adding the mushrooms thins the Rahm, so be sure that the Rahm was thick prior to adding mushrooms). Stir well, cover pan and let rest for a couple of minutes.
• Serve over rice and with a tomato salad, or over noodles and a tossed green salad.
• To finish the successful meal, enjoy an ice sorbet and a glass of champagne.

Steps:

• 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.
• Add mushrooms and chives to the liquid in the skillet; season with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir to combine and cook until mushrooms are soft, about 3 minutes. Remove from heat and immediately add cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.
• Remove veal from the oven and cover with the mushroom-cream sauce.

Steps:

• In a shallow dish place the escalopes and pour over the lemon juice. Set aside and marinate for 30 minutes, basting occasionally. Remove the veal from the marinade and dry them on paper towels. Discard the lemon juice.
• Season flour with salt, pepper & paprika. Place the flour on a plate and, one by one, dip the escalopes in it, shaking off any excess. Set aside.
• In a large frying pan, melt 3 T of the butter over moderate heat. When the foam subsides, place the escalopes in the pan. Fry them for 3-4 minutes on each side or until they are lightly and evenly browned.
• Pour in the white wine and bring to the boil. Cook for a further 2 minutes, stirring constantly. With tongs or a slotted spoon remove the escalopes from the pan and place them on a warmed serving dish.
• Set the dish aside and keep warm while you make the sauce.
• Add the remaining butter to the pan and melt it over moderate heat.
• When the foam subsides, add the mushrooms, chives or scallions, salt, pepper and nutmeg to the pan and stir well to mix. Cook the mixture for 3 minutes or until the mushrooms are tender. Remove from the heat and stir in the cream.
• Pour the sauce over the escalopes and serve at once.
• Suggested accompaniments: creamed potatoes, petite peas, well-chilled bottle of Rudesheimer wine.