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Rahmschnitzel, or Cream Schnitzel, is a German classic that marries the crispness of a perfectly breaded schnitzel with the indulgent richness of a creamy sauce.
It’s a dish that effortlessly bridges rustic simplicity and culinary sophistication, offering a hearty yet refined meal that’s cherished across Germany. With its tender meat, golden crust, and luxurious sauce, Rahmschnitzel is a celebration of flavour and texture, making it a favourite in homes and restaurants alike.
Want to dive deeper into German Cuisine? Don’t miss our post on 33 Traditional German Foods to Try
What Is Rahmschnitzel?
Rahmschnitzel begins with a traditional schnitzel, a thin cut of pork, veal, or chicken that’s breaded and fried to golden perfection. What sets it apart, however, is the rich cream sauce that accompanies it.
Made with heavy cream, onions, and often a splash of white wine or stock, the sauce adds a velvety layer of flavour that complements the crispy schnitzel beautifully. Unlike its more famous cousin, Wiener Schnitzel, Rahmschnitzel is less about tradition and more about indulgence, embracing the creaminess that Germans adore in their hearty dishes.
This dish is typically served with classic German sides like spätzle, mashed potatoes, or even seasonal vegetables. Together, they create a comforting and satisfying meal that feels both familiar and special, perfect for family dinners or gatherings with friends.
Ingredients and Taste
The foundation of Rahmschnitzel lies in its simplicity. The schnitzel itself is made from thin cuts of meat, lightly seasoned with salt and pepper, and then coated in flour, beaten eggs, and breadcrumbs before being fried in butter or oil.
The result is a crisp, golden crust encasing tender, juicy meat. The sauce is where the magic happens: a blend of heavy cream, sautéed onions, and a hint of white wine or broth that’s reduced to a silky consistency. Some variations also include mushrooms, which add an earthy depth to the dish.
The taste is a harmonious balance of textures and flavours. The schnitzel’s crisp exterior contrasts with the creamy, savoury sauce, creating a luxurious bite that’s both comforting and decadent.
The cream sauce, enriched by the caramelized sweetness of onions and the subtle acidity of wine, provides a luscious complement to the schnitzel, enhancing its flavours without overpowering them. Paired with buttery spätzle or pillowy mashed potatoes, Rahmschnitzel becomes an unforgettable meal.
A Taste of History
Schnitzel itself has deep roots in European cuisine, with variations found in countries like Austria and Italy. Rahmschnitzel, however, is distinctly German, reflecting the country’s love for rich, creamy sauces.
This adaptation likely emerged as a way to enhance the already popular breaded schnitzel, adding a layer of indulgence that suited the hearty appetites of German households. The dish gained popularity in the 20th century, particularly in southern Germany, where dairy rich sauces are a cornerstone of the regional cuisine.
It quickly became a beloved comfort food, appreciated for its versatility and satisfying flavours. Over the years, Rahmschnitzel has transcended its regional origins, finding a place on menus across Germany and beyond.
How to Make Rahmschnitzel (Cream Schnitzel)
Rahmschnitzel is a beloved German classic that combines tender breaded pork schnitzel with a velvety cream sauce. The dish delivers rich, comforting flavours, balancing crispy textures with smooth, savoury depth. Serve it with potatoes or spaetzle for a satisfying, traditional meal. See the recipe card at the bottom for printable directions
Ingredients
- 4 pork loin cutlets, about 150 g each
- Salt and freshly ground black pepper, to taste
- 60 g plain flour
- 2 medium eggs, beaten
- 100 g breadcrumbs (preferably fresh or panko-style)
- 3 tbsp vegetable oil or clarified butter (Butterschmalz)
- 1 tbsp unsalted butter
- 1 small onion, finely chopped
- 150 ml chicken or veal stock
- 200 ml double cream
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tsp chopped fresh parsley, for garnish
Cooking Instructions
Step 1: Prepare the meat
Lay the pork cutlets between sheets of cling film and pound them gently with a meat mallet or rolling pin until they are about 1 cm thick. This ensures even cooking and a tender bite. Season both sides with salt and pepper.
Step 2: Set up the coating station
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each cutlet first in flour, then dip in egg, and finally coat in breadcrumbs, pressing lightly to adhere. Place them on a plate while you heat the pan.
Step 3: Fry the schnitzels
Heat the oil in a large frying pan over medium-high heat. Once hot, add the schnitzels and cook for about 3–4 minutes on each side until golden and crisp. Remove and place on kitchen paper to drain. Keep warm in a low oven while making the sauce.
Step 4: Prepare the cream sauce base
In the same pan, pour off excess oil, leaving about 1 tablespoon. Add the butter and let it melt. Sauté the chopped onion gently until soft and translucent, being careful not to brown it. This forms the base of the sauce.
Step 5: Deglaze the pan
Pour in the chicken or veal stock, scraping up any browned bits from the pan with a wooden spoon for added flavour. Simmer gently for 2–3 minutes to reduce slightly.
Step 6: Add cream and seasoning
Lower the heat and stir in the double cream. Simmer the mixture until it thickens enough to coat the back of a spoon. Stir in the Dijon mustard and a touch of lemon juice for balance. Taste and adjust the seasoning with salt and pepper.
Step 7: Combine and finish
Return the schnitzels to the pan, turning them gently in the sauce so they are coated evenly. Allow them to heat through for 1–2 minutes, ensuring the crust remains crisp.
Step 8: Serve the Rahmschnitzel
Transfer each schnitzel to a warm plate and spoon over the creamy sauce. Garnish with freshly chopped parsley and serve immediately. Rahmschnitzel pairs beautifully with buttered noodles, spaetzle, or mashed potatoes.
Variations and Substitutions
- Meat substitute: Veal or chicken can replace pork for a lighter version.
- Stock: Vegetable stock may be used instead of chicken stock for a milder flavour.
- Cream: Use crème fraîche if double cream is unavailable.
- Mustard: German mustard (Mittelscharf) can replace Dijon for a more traditional taste.
Cooking Tips for Perfect Rahmschnitzel
- Pound the meat evenly for tender schnitzels that cook quickly.
- Use clarified butter for authentic German flavour and crispness.
- Do not overcrowd the pan when frying; cook in batches if needed.
- Let the sauce simmer slowly to develop a rich and balanced texture.
- Always taste before serving; the balance between cream, mustard, and lemon is key.
German Rahmschnitzel (Cream Schnitzel)
Equipment
- Meat mallet
- Plastic wrap
- 3 shallow dishes (for breading)
- Large skillet
- Spatula
- Knife and cutting board
- Plate lined with paper towels
Ingredients
- 4 pork loin cutlets about 150 g each
- Salt and freshly ground black pepper to taste
- 60 g plain flour
- 2 medium eggs beaten
- 100 g breadcrumbs preferably fresh or panko-style
- 3 tbsp vegetable oil or clarified butter Butterschmalz
- 1 tbsp unsalted butter
- 1 small onion finely chopped
- 150 ml chicken or veal stock
- 200 ml double cream
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tsp chopped fresh parsley for garnish
Instructions
- Lay the pork cutlets between sheets of cling film and pound them gently with a meat mallet or rolling pin until they are about 1 cm thick. This ensures even cooking and a tender bite. Season both sides with salt and pepper.
- Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each cutlet first in flour, then dip in egg, and finally coat in breadcrumbs, pressing lightly to adhere. Place them on a plate while you heat the pan.
- Heat the oil in a large frying pan over medium-high heat. Once hot, add the schnitzels and cook for about 3–4 minutes on each side until golden and crisp. Remove and place on kitchen paper to drain. Keep warm in a low oven while making the sauce.
- In the same pan, pour off excess oil, leaving about 1 tablespoon. Add the butter and let it melt. Sauté the chopped onion gently until soft and translucent, being careful not to brown it. This forms the base of the sauce.
- Pour in the chicken or veal stock, scraping up any browned bits from the pan with a wooden spoon for added flavour. Simmer gently for 2–3 minutes to reduce slightly.
- Lower the heat and stir in the double cream. Simmer the mixture until it thickens enough to coat the back of a spoon. Stir in the Dijon mustard and a touch of lemon juice for balance. Taste and adjust the seasoning with salt and pepper.
- Return the schnitzels to the pan, turning them gently in the sauce so they are coated evenly. Allow them to heat through for 1–2 minutes, ensuring the crust remains crisp.
- Transfer each schnitzel to a warm plate and spoon over the creamy sauce. Garnish with freshly chopped parsley and serve immediately. Rahmschnitzel pairs beautifully with buttered noodles, spaetzle, or mashed potatoes.
