🍖 Rahmschnitzel
Rahmschnitzel is a German pork schnitzel served with a creamy sauce; it is often left unbreaded, but in this version thin cutlets are coated in breadcrumbs and fried until crisp. The cream sauce is sharpened with lemon and briny capers, which balance the rich, crunchy meat. It is typically served with fries, spätzle or boiled potatoes.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 thin pork cutlets (about 150 g each)
- 2 eggs, beaten
- 100 g breadcrumbs
- 50 g flour
- Oil for frying
- 200 ml cream
- 1 tbsp capers
- Juice of ½ lemon, salt, pepper
Method
- Pound the cutlets thin and season.
- Dredge in flour, dip in egg and coat in breadcrumbs.
- Fry in hot oil 2–3 minutes per side until golden; drain on paper.
- Simmer the cream with capers and lemon juice for 3–4 minutes until slightly thick; season.
- Serve the schnitzel with the sauce on the side.
How to make it lighter
- Pan-fry in a thin layer of oil or bake on a rack at 220 °C instead of deep-frying.
- Serve the sauce on the side and use a spoonful.
- Pair with salad or vegetables instead of fries.
History
Pork schnitzel is a staple of German home cooking, and versions with cream sauce are common in German restaurants today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →