Cream Schnitzel Recipes

PAPRIKA CREAM SCHNITZEL

Steps:

• Mix salt and paprika together.
• Cut veal into serving sized pieces.
• In a large heavy skillet, cook bacon till crisp.
• Remove cooked bacon and set aside.
• Add veal and onions to bacon drippings in skillet.
• Brown veal on both sides and cook onion till soft.
• Sprinkle with a mixture of salt and paprika.
• Remove skillet from heat.
• Pour the sour cream and tomato sauce over the meat, cover skillet and return to heat.
• Simmer over low heat for about 20 minutes.
• Garnish with reserved bacon pieces.

CREAM-SCHNITZEL

Steps:

• Spice loins with pepper and salt and in oil fry it on both sides until lt brown.
• Cut onions into small pieces, and add them with the mushrooms to the meat.
• Then add a little water and wine into the pan, and let it cook on low heat for about 10 more minutes.
• Next, turn off heat, stir the cream to it, and let it sit for a couple of minutes.
• Then again, spice it with pepper, salt, sugar, and thicken the sauce. Now the cuisine is ready to enjoy.

PORK CREAM SCHNITZEL

Steps:

• Dice bacon and cook until crisp. Drain and reserve bacon drippings.
• Cut meat into 3 inch pieces. Brown in bacon drippings. Cook onion until tender. Sprinkle meat with salt and paprika, then remove pork to a warm platter.
• Remove all but a tablespoon of fat from skillet. Add 1/2 cup chicken stock (can be from chicken bouillion). Heat through but do not boil.
• Whisk in sour cream until hot and smooth - again be sure not to boil.
• Add meat and cover. Simmer over low heat about 20 minutes or until meat is tender. Adjust seasonings.
• Stir cornstarch into water and slowly add to cream gravy. Cook, stirring often for 3 minutes or until thickened and no taste of starch remains.
• Serve over hot buttered egg noodles.

RAHMSCHNITZEL (GERMAN SCHNITZEL IN CREAMY MUSHROOM SAUCE)

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.