Pilzrahmschnitzel

prep time:: 30 minutes
total time:: 30 minutes

Makes 4 servings

Connie Reeves

Wienerschnitzel with a creamy mushroom sauce

ingredients

Wienerschnitzels

4 veal scallops (scallopini)
salt and black pepper
1 egg, beaten
2 c white bread crumbs
4 T butter
1 T oil

Pilzrahm (Mushroom Sauce)

2 cans beef broth or beef bouillon
2 c. sour cream
2 Tbsp. flour
mushrooms

directions

Prepare veal scallops

1
Put each veal scallop between 2 sheets of waxed paper and pound to 1/8-in thickness with a rolling pin. Season with salt and pepper.
2
Pour egg onto a plate and sprinkle bread crumbs on another plate. Dip each scallop into the beaten egg, then into the bread crumbs to coat evenly. Cover and chill.

Cook scallops

Melt butter with the oil in a large skillet. When the butter is foaming, add 2 of the scallops and cook for 2 to 4 minutes on each side until golden brown. Drain on paper towels and keep warm while cooking the remaining 2 scallops.

Prepare mushroom sauce

1
Saute mushrooms in butter and set aside.
2
Whisk beef broth, sour cream, and flour. Add mixture to the leavings in the skillet used to cook the scallops. Add sauteed mushrooms. Cook to a desired consistency. Serve schnitzels topped with mushroom sauce.

notes

In Germany, Cliff always ate Pilzrahmschnitzels and Derek, Wienerschnitzels. I found the Wienerschnitzel recipe from "Classic Home Cooking," and the Pilzrahm from the internet. Easy and delicious!

Source: Classic Home Cooking