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Rahm Schnitzel


I love German food and this recipe comes as close as I can get to the real thing. My family loves this so usually I have to double the recipe

servings:Makes 4 servings
total time:
1 hr


  • Pork Loin Cutlets (6)
  • 1 C flour
  • 1 egg beaten
  • 1 C plain bread crumbs
  • salt/pepper to taste
  • Rahm Sauce:
  • 2 C beef broth
  • 1 C sour cream
  • 4 tsp beef bouillon granules
  • 1 C milk
  • 2 heaping TBS corn starch


  • 1

    Using a meat mallet tenderize your pork cutlets till they are about 1/2 inch dip in flour/salt/pepper then dip in egg then in bread crumbs. Fry over medium heat in 1/2 inch of vegetable oil until golden brown on both sides.

  • 2

    When done put in oven on cookie sheet to keep warm.

  • 3

    Using the smae pan with meat drippings add all the sauce ingredients whisk together until smooth, thick and bubbly. Return the meat to the pan with sauce and serve.


I usually serve this dish with fried potato and onions or german potato salad. Green bean salad and bread.



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