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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

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Makes 4 servings
total time:
1 hr

Save this recipe 8
Save this recipe 8
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
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  • 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.

Recipe Notes

Edit note

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

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