Creamy Mushroom Schnitzel (Rahmschnitzel) is a delicious variation of classic German pork schnitzel. Tender and crispy pork schnitzel is topped with a rich and creamy mushroom gravy. Served with vegetables or mashed potatoes this a perfect comfort meal.
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Rahmschnitzel (Creamy Mushroom Schnitzel) Recipe
Pork schnitzel is a dinner that you can easily make on a weeknight, or serve as a fancier weekend meal! We love how versatile schnitzel is. Served with mashed potatoes, roasted vegetables or a nice side salad it's the perfect hearty and healthy meal.
What is Rahmschnitzel (Creamy Mushroom Schnitzel)?
Rahmschnitzel is a classic German dish that features pork schnitzel and a creamy mushroom gravy. Thin slices of pork are lightly battered in breadcrumbs and pan fried until crispy. The pork is tender and moist while the batter is oh so crispy and delicious! A creamy mushroom gravy packed with white wine, garlic, and chives is served over the schnitzel. It's the perfect pairing!
What to Serve with this Dish
- Feta Bruschetta
- Dill Pickle Chopped Salad
- Patatas Bravas (Spanish Fried Potatoes)
- Stuffed Mushrooms
- Butternut Squash Chili
What is in Rahmschnitzel (Creamy Mushroom Schnitzel)?
Schnitzel Ingredients
- Pork – with the rise in popularity in schnitzel this is a cut of pork that most grocery stores and butchers now carry. It is very thinly sliced pork chop. If you cannot find pork schnitzel at your grocery store you can purchase pork chops and pound them as thin as possible.
- Pork Seasoning
- Garlic Powder
- Paprika
- Salt & Pepper
- Breadcrumbs – traditional German schnitzel is made with plain breadcrumbs. You can use store bought or homemade. If you cannot find plain breadcrumbs or you only have seasoned breadcrumbs on hand you can use that instead.
- Flour and Egg– the schnitzel is first coated in flour then egg then the breadcrumbs.
- Oil – for pan frying, or cooking spray for oven baked and air fryer cooking methods.
Rahm Sauce Ingredients
- Mushrooms - we recommend using cremini mushrooms or brown mushrooms for the gravy. They are more flavorful than white mushrooms. You can swap for white mushrooms if you prefer.
- Cream - this gives the gravy it's rich and creamy texture. We do not recommend swapping for milk or the sauce will not be as thick and creamy.
- Flour and Butter - this combinations creates a roux which is what helps thicken the sauce.
- Chives - adds a pop or color and fresh flavor. Can be swapped for green onions.
- White Wine - this gives the gravy a pop of flavor, you can omit the white or swap for chicken broth.
- Nutmeg - adds warmth to the sauce. Can be omitted if you do not have this in your pantry.
- Garlic - everything is better with garlic. We love a rich garlicky gravy!
- Salt and Pepper
How to Make Rahmschnitzel (Creamy Mushroom Schnitzel)
Full Printable Recipe at Bottom of Page
Prepare the Gravy
- In a small sauce pot or skillet, melt the butter over medium heat. Add the sliced mushrooms and garlic. Sauté until golden brown.
- Add in flour and stir until flour is cooked, about 2-3 minutes.
- Pour in the wine and stir continuously until smooth.
- Add the cream. Stir until evenly combined.
- Stir in chives, nutmeg and salt and pepper.
- Let simmer until thickened to a gravy like consistency, approximately 5 minutes.
Prepare the Schnitzel
- Place the pork chops between two sheets of plastic wrap and pound them until ¼ inch thick with the flat side of a meat tenderizer/mallet, or a heavy skillet/frying pan.
- Season both sides of the pork with garlic powder, paprika, salt and black pepper.
- Prepare the dredging station. Place the flour mixture, beaten egg, and breadcrumbs in 3 separate shallow bowls. Dip the pork first in the flour, then the egg, and then the breadcrumbs. Coating both sides and all edges in each. Gently shake off the excess flour, egg and breadcrumbs between each step.
Cook the Schnitzel
PAN FRYING COOKING METHOD
In a deep pot or skillet heat the oil on medium high heat. Add enough oil so that it is about 1" deep in the pot. You want the schnitzel to be able to float in the oil while frying. Make sure the cooking oil is hot enough, about 330°F. Test the oil with the handle of a wooden spoon/wooden spatula/wooden chopstick (carefully dip the handle in the oil and if the oil bubble around the wood it is hot enough) or drop a few pieces of breadcrumbs into the oil and if the oil bubbles, the oil is ready.
Working in batches depending on the size of your pan, fry the schnitzel for about 3-4 minutes per side until deep golden brown in color (or until internal temperature of pork reaches 145ºF). Don’t overcrowd the pan when frying. Transfer to a baking sheet with a wire rack and keep warm in the oven while you fry the remaining schnitzel.
AIR FRYER COOKING METHOD
Preheat air fryer to 400°F. Working in batches depending on the size of your air fryer (standard size air fryer will fir 2-3 schnitzel at a time). Spray both sides of the schnitzel with cooking spray and place in the air fryer. Cook for 8-10 minutes, flipping halfway through or until golden brown and cooked through (or until internal temperature of pork reaches 145ºF).
OVEN BAKED COOKING METHOD
Preheat oven to 400°F. For best results, place a wire rack on a sheet pan, or use a sheet pan lined with foil. Spray both sides of each schnitzel with cooking spray and place on the tray. Bake for 15 minutes, flipping halfway through or until golden brown and cooked through (or until internal temperature of pork reaches 145ºF).
Serve immediately with gravy and enjoy!
Tips for the Best Rahmschnitzel
- Pork – if you can find pork schnitzel at your grocery store use that or you can use boneless pork chops and thin sliced pork loin. Pound out the pork chops or pork loin to ¼ inch thickness. It is very important that the pork is as thin as possible because it will be fried in high heat for a short period of time. The pork will be fully cooked and the breadcrumb coating will be golden brown. If the pork chops are too thin they will not fully cook through the centre. If using pork chops that have an edge of fat on them, be sure to make small cuts along the fat or else the schnitzel will curl up while frying.
- Oil – make sure the oil is hot enough (approximately 330ºF), but not too hot. If the oil is too hot the breadcrumbs will burn before the meat has a chance to fully cook. On the other hand if the oil is not hot enough then the breadcrumbs will absorb too much oil and become soggy. To test if the oil if warm enough use a digital thermometer or place the handle of a wooden spoon or chopstick in the oil. If the oil bubbles around the wood then the oil is ready.
- Breading – when coating the cutlets keep one hand for dry ingredients and one for wet. For example, use your right hand as the ‘wet hand’ to pick up the schnitzel and place them in the flour. Use your left hand to coat the schnitzel in the flour. Then switch back to your right hand to dip the schnitzel in the egg. Lastly, use your left hand to coat the schnitzel in the breadcrumbs. Use your hand to pack in the breadcrumbs so that you get a nice even coating.
FAQs Rahmschnitzel
If you have an air fryer, reheat for 5-6 minutes at 400°F for the best results (this can also be done straight from the freezer without thawing, add 3-5 minutes). Reheat in the oven at 400°F for 10-15 minutes on a wire rack set over a baking sheet flipping them halfway through. The gravy can be reheated in a pan on the stove or in the microwave until hot.
Fried food is always the best fresh when it is crispy, but leftovers will keep in the fridge for 2-3 days in an airtight container. We recommend storing the gravy separately for easy reheating stove top or in the microwave. You can freeze the pork schnitzel and the gravy separately for 2-3 months.
Yes it can be made ahead but the schnitzel will not be as crispy when reheated. Keep meat and gravy separate until ready to serve.
You can freeze the pork schnitzel and the gravy separately for 2-3 months.
Use gluten free bread crumbs and use a cornstarch slurry to thicken the gravy instead of using flour.
Swap the cream for a dairy free alternative for a dairy free recipe.
More Dinner Recipes
Enjoy!
- Sab
Rahmschnitzel (Creamy Mushroom Schnitzel)
Ingredients
Gravy
- ½ cup unsalted butter
- ⅓ cup white wine (or sherry cooking wine)
- 2 cups mushrooms (sliced, white, baby bell or cremini)
- 2 tablespoon chopped chives (more for garnish, optional)
- 3 cloves garlic (finely minced)
- 3 tablespoon flour
- ¼ teaspoon ground nutmeg
- 1 cup heavy cream
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
Schnitzel
- 6 boneless pork chops (or pork loins, or pork schnitzel )
- 2 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup flour (combined with 1 teaspoon salt)
- 2 large eggs (whisked)
- ¾ cup breadcrumbs
- ½ cup Oil (for frying, use a neutral-tasting oil with a high smoke point (ie Canola, Vegetable oil)
- Fresh Parsley (for garnish)
Instructions
Gravy
- In a small sauce pot or skillet, melt the butter over medium heat. Add the sliced mushrooms and garlic. Sauté until golden brown.
- Add in flour and stir until flour is cooked, about 2-3 minutes.
- Pour in the wine and stir continuously until smooth.
- Add the cream. Stir until evenly combined.
- Stir in chives, nutmeg and salt and pepper.
- Let simmer until thickened to a gravy like consistency, approximately 5 minutes.
Prepare the Schnitzel
- Place the pork chops between two sheets of plastic wrap and pound them until ¼ inch thick with the flat side of a meat tenderizer/mallet, or a heavy skillet/frying pan.
- Season both sides of the pork with garlic powder, paprika, salt and black pepper.
- Prepare the dredging station. Place the flour mixture, beaten egg, and breadcrumbs in 3 separate shallow bowls. Dip the pork first in the flour, then the egg, and then the breadcrumbs. Coating both sides and all edges in each. Gently shake off the excess flour, egg and breadcrumbs between each step.
Cook the Schnitzel
- PAN FRYING COOKING METHODIn a deep pot or skillet heat the oil on medium high heat. Add enough oil so that it is about 1" deep in the pot. You want the schnitzel to be able to float in the oil while frying. Make sure the cooking oil is hot enough, about 330°F. Test the oil with the handle of a wooden spoon/wooden spatula/wooden chopstick (carefully dip the handle in the oil and if the oil bubble around the wood it is hot enough) or drop a few pieces of breadcrumbs into the oil and if the oil bubbles, the oil is ready.Working in batches depending on the size of your pan, fry the schnitzel for about 3-4 minutes per side until deep golden brown in color (or until internal temperature of pork reaches 145ºF). Don’t overcrowd the pan when frying. Transfer to a baking sheet with a wire rack and keep warm in the oven while you fry the remaining schnitzel.
- AIR FRYER COOKING METHODPreheat air fryer to 400°F. Working in batches depending on the size of your air fryer (standard size air fryer will fir 2-3 schnitzel at a time). Spray both sides of the schnitzel with cooking spray and place in the air fryer. Cook for 8-10 minutes, flipping halfway through or until golden brown and cooked through (or until internal temperature of pork reaches 145ºF).
- OVEN BAKED COOKING METHODPreheat oven to 400°F. For best results, place a wire rack on a sheet pan, or use a sheet pan lined with foil. Spray both sides of each schnitzel with cooking spray and place on the tray. Bake for 15 minutes, flipping halfway through or until golden brown and cooked through (or until internal temperature of pork reaches 145ºF).
- Serve immediately with gravy and enjoy!
Nutrition
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