Spring with onion cream is not a fiction: the Germans prefer to enjoy it with butter specialty

Rahmschnitzel, after our cream cutlet, presents traditional classics in our German neighbors. It combines a perfectly crunchy coated cutlet and a hedonous cream sauce. Honestly, when I picked up this pleasure, I didn’t eat anything for the rest of the day. So it’s hearty. But have such food once a year? Why not?

How to show you this video from Marie Majka Pačesová’s YT channel:

You can use both thin pork and veal and chicken for this goodness. We all know all of our Czech cuisine and frying until golden brown. In short, the basis remains the same, the schnitzel is simply a cutlet. In addition, Rahmschnitzel is characterized by the fact that it includes a cream sauce. It is prepared from thick cream, onion and broth. This sauce clearly defines the difference between Rahmschnitzel and his more famous brother Wiener Schnitzel (Viennese schnitzel).

And now let’s start preparing a cutlet

The recipe is for a variant of pork. Place the pork cuttings between two leaves of the plastic packaging. Shake the thickness of a maximum of 1 centimeter. Taste both sides with salt and pepper, these two spices cannot be without each other, they are like twins.

Then stretch each knit cutlet on both sides with a breadcrumbs, or flour, beaten eggs and finally in the breadcrumbs. Heat the vegetable oil in a large pan, or even better butter. Choose medium temperature. Gradually add coated cuttings and toast each side until golden, it should take 3 – 4 minutes. It is reasonable to have excess fat drip into paper absorbent armor.

The turn is sauce

Dissolve 2 tablespoons of unsalted butter in a pan. Add 1 small, finely chopped onion. Sprinkle the onion until it degrades. Beware, make sure that it does not brown, it is not desirable. He won’t be fragile anymore. Therefore, when frying onions, often stir.

Pour 100 milliliters of chicken broth, you can also replace vegetable. Cook the onion with broth for about 3 minutes over low heat. Now add 200 ml of thick cream and 1 teaspoon of Dijon mustard. After all you mix well, let it cook for 5 minutes on the slight fire. Again add the inseparable two salt and pepper and half a teaspoon of nutmeg. If you succeeded too thick, there is no problem to dilute the consistency with a little broth. Almost done.

Now add 1 teaspoon of lemon juice and 2 tablespoons of fresh parsley. The Germans do this by returning the cuttings to the pan with sauce and warm up for two minutes.

What to serve?

In Germany, as a side dish to cream cuttings, they most often choose special or mashed potatoes. During the summer she discounts on seasonal vegetables.

We wish you a good taste and your liver a lot of strength to break down fat.

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