Cream Schnitzel Recipe for the simple Kitchen

cream schnitzel recipe
Cream Schnitzel Recipe Image © Thomas Sixt

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is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I show you my fast Cream Schnitzel Recipe

You need fresh pork schnitzel or veal schnitzel, turkey schnitzel are also ok.

For the vegetarian version I recommend a smoked tofu. You will certainly find some spices in your kitchen…

Please also get onions or shallots, mushrooms, white wine, vegetable broth, flour and cream.

As a simple side dish, potatoes or… spaetzle.

This dish can be conjured up in various variations in a short time on the table.

Let yourself be inspired now and enjoy the anticipation of a great dish with this article. 

If you have any questions, please use the comment function. Good luck!

1. Recipe Cream Schnitzel

Here now for your kitchen the step by step photo tutorial. Wish you good luck…

Cream Schnitzel

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 726
Total Time 20 Min.

Simple instructions for preparing Rahmschnitzel – Cream Schnitzel.

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cream schnitzel recipe
Cream Schnitzel Recipe Image © Thomas Sixt

Preparation Time

5 Min.

Cook Time

15 Min.

Ingredients

Rahmschnitzel in zwei Varianten

2 pc schnitzel resp. escalope (or smoked tofu)
Pepper
Salt
1 tbs Flour
1 tbs sun flower oil (or clarified butter)
1-2 pc shallots
10 pc Mushrooms
50 ml dry white wine
125 ml Vegetable broth
100 ml Cream (or soy cream)
2 pinches Paprika noble sweet (my secret ingredient!)
2 pinches Cayenne pepper
1 tsp butter
1/4 bunch Parsley

Side Dishes and Decoration

180 g Spätzle (or other egg noodles)
1 tbs butter
4 pinches nutmeg
2 tsp Cranberries (ready made from the glas)

Instruction

Ingredients hunter schnitzel
Ingredients for hunter-style schnitzel.

Prepare

Prepare the ingredients and the side dish Spätzle.

Bring the cranberries into reach.

Cut the onion into fine cubes.
Cut the onion halves into cubes.

Cutting onions

Prepare shallots cubes:

Cut the shallots in half, peel and finely dice them.

Alternatively, you can use a yellow onion.

Cut and chop the mushrooms.
Cut 3/4 of the mushrooms into small pieces and chop finely.

Cut mushrooms

Clean the mushrooms, cut them into slices or slices.

Cut some mushrooms smaller, the taste of the sauce will be better.

Plate the schnitzel
Plate the schnitzel between foil.

Scallop flattening

Gently knock out the shreds between the cling film with a plating iron.

Please do not use a classic pulp beater, otherwise you will leave marks on the meat.

Turn the schnitzel in flour
Turn schnitzel in flour, sample picture © food photographer Thomas Sixt

Flour cutlets

Season the meat with salt and pepper, then place in flour on both sides and fry on all sides in a hot pan.

Mushrooms in a pan when frying.
Fry the mushrooms in a pan.

Brown mushrooms

Remove the schnitzel and brown the mushrooms with colour.

Add the shallots and sauté until translucent.

Fry the schnitzel
Schnitzel when frying in the pan.

Prepare deglazing

Put the meat back in the pan.

Jäger schnitzel in the pan
Jägerschnitzel with mushrooms in the pan with sauce.

Deglaze

Deglaze with the white wine and the broth and bring to the boil, slowly add the cream and continue cooking.

Season the sauce and cook with the lid on.

Cream schnitzel recipe picture
Cream schnitzel with chanterelles, spaetzle and cranberries.

Serve

Heat the spaetzle in butter and season with salt, pepper and nutmeg.

Serve the cream escalope with sauce and garnish, add cranberries, sprinkle with parsley and serve quickly.

Video

Flour the schnitzel or thicken the sauce with starch:
You can also save yourself the trouble of flouring the schnitzel. Then bind the sauce with cold mixed starch.

The Tofu Schnitzel is even easier to prepare. The meat knocking is omitted, the sauce on basis of mushrooms and onion cubes prepare and as in the paragraph here described bind. Fry the tofu briefly in a ribbed pan at high heat.

Remark to the Tofu-Schnitzel picture in the article:
I served the dish with asparagus and potatoes, chopped the mushrooms and onions with very little soy cream in the food processor. This is how a kind of mushroom paste was created that tastes excellent. That would be another variation…

Chef’s secret tip:
This tip is only for smart people who read this post to the end…

You can refine the cream sauce with very little lemon dust. You will be enthusiastic about the taste of the sauce… promised!

Mushrooms sometimes get dirty in the kitchen.

The cooking school article Mushrooms wash and clean shows you a professionally proven method for clean mushrooms!

2. Nutritional Values

3. Tips for Preparing Classic Cream Schnitzel

To get in the mood, I have made an overview of the preparation here…

Tofu I grill very briefly in the grooved pan. So a nice pattern comes on the cut surfaces. You can see this in the picture above.

Tofu creamed schnitzel
Vegetarian cream schnitzel prepared with tofu. © Foodphotographer Thomas Sixt

4. Tip for Vegan Cream Schnitzel

The present time brings with it many changes.

More and more people want to eat less meat or even do without animals completely.

The reasons are different: For example, the sluggish improvements in animal husbandry, associated with the demand to reduce animal suffering.

Or the health aspect: Eating little meat means creating balance.

Vegan cream schnitzel, a good idea if your guests don’t eat meat…

Tip from chef Thomas Sixt

I would like to show you a simple idea of how you can prepare the classic dish in a vegan or vegetarian version using the cream escalope.

One variant is to buy a vegetarian or vegan meat substitute.

But today I prefer smoked tofu. Instead of cream you can use soy cream.

The butter remains as an ingredient, for a vegan preparation simply leave it out.

5. More Schnitzel Recipes

Comments, Cooking Questions and Answers

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