Schnitzel with Mushroom and Wine Cream Sauce (German Champignonrahmschnitzel)

Schnitzel is a slice of meat pounded thin and fried. In Germany, it is made with pork or veal and sometimes breaded. Champignonrahmschnitzel is one of my favourite variations. In this version, veal (or pork) is pounded thin and lightly fried without breading. It is then covered with a mushroom wine cream sauce. Simple, quick and delicious! Traditionally served with potatoes and Spatzle.

1¼ cup vegetable broth (300 mL)
2 Tbsp. dried mushrooms
8 center cut pork or veal chops, boneless, thinly sliced (~ 2½ oz, 70 g each)
2 Tbsp. vegetable oil
¼ cup dry white wine (50 mL)
⅔ cup heavy cream (150 g)
1 Tbsp. cornstarch
1 clove garlic, minced
½" slice ginger
1 strip lemon peel
sea salt
ground cayenne pepper
ground caraway seeds
5 oz baby bella or white button mushrooms (150 g)
black pepper, freshly ground
1 Tbsp. fresh parsley, chopped

In a small saucepan, heat vegetable broth over medium heat. Once heated through, remove from heat and add dried mushrooms. Let soak for 20 minutes. Pour through a sieve into a small bowl to remove mushrooms from liquid.

Cover work surface with a layer of plastic wrap. Add cuts of veal, one at a time, and cover with another layer of plastic wrap. Pound thin. Season each side with salt and pepper.

In a large skillet, drizzle about 2 tsp. oil over medium heat. Once thoroughly heated, add thin cutlets and cook until browned on both sides and no longer pink. Add a little more oil, if needed, between cutlets. Place on a towel lined plate and cover with foil to keep warm.

Deglaze the pan with white wine. Bring to a simmer over medium heat and add reserved liquid from the dried mushrooms. Stir in the cream.

In a small bowl, mix cornstarch with a little of the sauce to form a paste. Whisk into the sauce and let simmer for about 2 minutes to thicken. Add the minced garlic, ginger slice and lemon peel. Let simmer for about 5 minutes before removing the ginger and lemon. Season with salt and a pinch of cayenne and caraway.

Clean the mushrooms and thinly slice. In another skillet, drizzle a little oil over medium heat. Add mushrooms, in portions if needed to not overcrowd the pan, and cook until darkened, 1-2 minutes. Season with salt, pepper, and parsley. Stir into sauce and serve immediately over prepared Schnitzel.

Makes 4 servings.