Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)

Ingredients

• 3 bonelesss veal escalopes , 5 ounce
• 1 medium lemon , juiced, or more to taste
• 0.5 cups all-purpose flour
• 1.25 teaspoons salt , divided
• 1.25 teaspoons ground black pepper , divided
• 1 teaspoon ground paprika
• 0.25 cups butter
• 0.5 cups dry Riesling
• 1 package sliced fresh mushrooms , 8 ounce
• 2 tablespoons chopped fresh chives
• 0.25 teaspoons ground nutmeg
• 0.67 cups heavy cream

Instructions

1. 1

   Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.

2. 2

   Remove veal from lemon juice and pat dry.

3. 3

   Preheat the oven to 200 degrees F (95 degrees C).

4. 4

   Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.

5. 5

   Melt butter in a large skillet over medium-high heat. Add veal and fry until evenly browned, 2 to 4 minutes per side. Pour in Reisling and cook for 2 more minutes.

6. 6

   Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.

7. 7

   Add mushrooms and chives to the liquid in the skillet; season with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir to combine and cook until mushrooms are soft, about 3 minutes. Remove from heat and immediately add cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.

8. 8

   Remove veal from the oven and cover with the mushroom-cream sauce.