In Germany, rahmschnitzel is a popular dish. If you've ever been to a German Gasthaus, you've probably seen it on the menu and maybe even tried it. This recipe will allow you to make an authentic German rahmschitzel that tastes exactly like the ones found in German restaurants.
The dish's star is the creamy sauce, and the schnitzel can be served breaded or unbreaded. The not breaded version is a quick and tasty dinner option that is also low carb.
If you're like me a fan of different takes on the German schnitzel, I've compiled a list of the Top 15 Types of Schnitzel Variations That Everybody Loves.
To prepare this meal, German housewives frequently use a sauce package for rahm sauce for convenience. Fortunately, these packages are not widely available outside of German-speaking countries, so you will have to make the creamy sauce from scratch.
This way, you'll get the perfect rahmschnitzel flavor without using any unhealthy ingredients.
Rahmschnitzel is called Rahmschnitzel (n) in Germany as it is a German word.
The German word for cream is "rahm." "Schnitzel" is a flat, piece of meat that is fried breaded or without breading.
Click on the play button to learn how to say rahmschnitzel in German.
The things you need to make this tasty dish are surprisingly easy to find and affordable.
- pork cutlets, boneless
- Kosher salt
- paprika powder
- tomato paste
- beef stock alternatively vegetable broth
- milk and heavy cream or half & half
- water or white wine
- onion powder
- garlic powder
- paprika powder
See recipe card for quantities.
In these step-by-step instructions I made rahmschnitzel with unbreaded pork schnitzel. If you prefer breaded schnitzel you can find a recipe here: Authentic German Pork Schnitzel Recipe.
Rinse and pat the pork dry with a paper towel. Then, combine the mustard and spices in a small bowl and brush both sides of each cutlet.
Brown the meat in a hot skillet on all sides until it is cooked through but still juicy and tender.
In the meantime, get the sauce ready.
In a small saucepan over medium heat, melt the butter. Add flour and fry for a couple of minutes on medium heat.
Then add the tomato paste and cook for a few more minutes.
Pour in the beef or vegetable broth, half & half, and wine and stir until well combined.
Simmer the sauce on medium heat until smooth and thickened. Season with salt, pepper, sugar, onion powder, and garlic powder to taste.
Hint: Serve immediately or keep warm on low heat until ready to serve.
- Poultry - This dish is typically made with pork, but it also tastes great with chicken or turkey.
- Low Carb / Gluten free - You can leave out the flour and let the sauce thicken naturally by simmering. Alternatively, 1 teaspoon Xanthan gum can be used to thicken the sauce.
- Dairy free - Use almond milk or other dairy free milk instead of half & half.
Change the flavor profile with these ideas:
- Gourmet - To enhance the flavor, add a shot of brandy or Cognac to the sauce.
- Herbs - You can change the flavor profile of the dish by adding herbs. Some of my favorite herbs are thyme, dill, herbs de Provence, and chives.
A nice bonus is that the dish not only tastes great but also produces only a few dirty dishes.
- cutting board
- large skillet
- cooking spoon
- casserole dish
Traditionally, all German main courses are served with a starchy and a vegetable side dish.
Schnitzel tastes best when served immediately. Leftovers can be kept in the fridge for up to two days. On the other hand, the sauce has a shelf life of up to a week and can be frozen.
If you're expecting company, make the sauce ahead of time. This will take the stress out of cooking and allow you to prepare the main course in no time.
- 8 pork cutlets, boneless
- 1 tbsp. mustard
- 2 tsp. coarse Kosher salt
- 1 tsp. pepper
- 2 tsp. paprika powder
- 2 tbsp. butter
- 2 tbsp. flour
- 1 tsp. tomato paste
- 1 cup beef stock alternatively vegetable broth
- 1 cup half & half
- ⅓ cup water or white wine
- 1 tsp. coarse Kosher salt
- ¼ tsp. white pepper
- ½ tsp. onion powder
- ¼ tsp. garlic powder
- ¼ tsp. paprika powder
- ¼ tsp. sugar
- Rinse pork cutlets and tap dry with kitchen paper.
- In a small bowl mix spices and mustard.
- Brush the cutlets on both sides with the marinade.
- Fry the meat on both sides until it is nicely browned, fully cooked, but still juicy and tender. Prepare the sauce in the meantime.
- In a small saucepan over medium heat, melt the butter.
- Add flour and fry for a couple of minutes on medium heat.
- Then add the tomato paste and cook for another couple of minutes.
- Pour in the beef or vegetable broth and stir until well combined.
- Add the half & half and, wine or water and allow to simmer on medium heat until the sauce is smooth and thickened.
- Season with salt, pepper, sugar, onion powder, and garlic powder to taste.
- Serve immediately or keep warm on low heat until ready to serve.