Introduction
Rahmschnitzel is a classic German dish featuring tender pork cutlets covered in a creamy mushroom sauce. This grilled version brings a smoky twist to the traditional schnitzel, while the rich and savory cream sauce adds luxurious flavor. Cooked on the Arteflame grill, the schnitzel gets a perfect sear, and the creamy sauce is made on the flat top, adding a whole new level of flavor to this comforting dish.
Ingredients
For the Schnitzel:
- 4 pork cutlets (about 1/2 inch thick)
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup breadcrumbs
- 1 tsp smoked paprika
- Salt and freshly ground black pepper (to taste)
- 2 tbsp butter (for grilling)
- Lemon wedges (for serving)
- Fresh parsley (optional, for garnish)
For the Creamy Mushroom Sauce:
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cups mushrooms (button or cremini), sliced
- 1 cup heavy cream
- 1/2 cup chicken or beef broth
- 1 tsp Dijon mustard
- Salt and pepper (to taste)
- Fresh parsley (for garnish)
Instructions
Step 1: Fire Up the Arteflame Grill
Start by lighting your Arteflame grill using vegetable oil-soaked napkins and firewood. Allow the grill to heat up for about 20 minutes until the flat cooktop reaches medium-high heat, perfect for both searing the schnitzel and making the mushroom cream sauce.
Step 2: Bread the Schnitzel
In three shallow bowls, set up a breading station: flour in one, beaten eggs in another, and breadcrumbs mixed with smoked paprika, salt, and pepper in the third. Dredge each pork cutlet first in the flour, shaking off any excess, then dip in the beaten eggs, and finally coat with the seasoned breadcrumbs, pressing gently to adhere.
Step 3: Grill the Schnitzel
Melt 2 tbsp of butter on the flat cooktop. Place the breaded pork cutlets on the hot grill surface and cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature should reach 145°F). Transfer the grilled schnitzel to a plate and cover loosely with foil to keep warm.
Step 4: Make the Creamy Mushroom Sauce
On the outer flat cooktop, melt 1 tbsp butter with 1 tbsp olive oil. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the sliced mushrooms and cook for another 5 minutes until the mushrooms are browned and tender. Pour in the broth, cream, and Dijon mustard, stirring to combine. Let the sauce simmer for 5-7 minutes until thickened. Season with salt and pepper to taste.
Step 5: Serve
Place the grilled schnitzel on plates and generously spoon the creamy mushroom sauce over the top. Garnish with fresh parsley and serve with lemon wedges for a zesty touch. Enjoy!
Tips
- Crispiness: To ensure crispy schnitzel, make sure the breaded cutlets are well coated, and don’t overcrowd the grill.
- Creamy Sauce: For an extra-rich sauce, reduce the cream and broth longer or add a splash of white wine to the sauce.
- Doneness: Use a meat thermometer to ensure the pork is cooked to 145°F for optimal juiciness.
Variations
- Chicken Rahmschnitzel: Substitute pork with chicken breast pounded thin for a lighter version of the dish.
- Herbed Mushroom Sauce: Add 1 tsp of dried thyme or fresh rosemary to the mushroom sauce for an herby note.
- Bacon Mushroom Sauce: Stir in crispy bacon bits to the creamy mushroom sauce for a smoky, savory flavor.
- Paprika Schnitzel: Add 1 tsp of paprika to the mushroom sauce for an extra layer of smoky spice.
- Cheesy Mushroom Sauce: Stir in grated Parmesan or Gruyère cheese for a cheesy, indulgent sauce.
Best Pairings
- Side Dishes: Serve with German spaetzle, mashed potatoes, or a simple green salad.
- Drinks: Pair with a German beer like Pilsner or a crisp white wine like Riesling.
Conclusion
This grilled Rahmschnitzel is the perfect blend of crispy, tender pork cutlets and a rich, creamy mushroom sauce. Cooking the schnitzel on the Arteflame grill adds a smoky twist that takes this classic German dish to the next level. It’s a satisfying, hearty meal perfect for any occasion.
