Rahmschnitzel

Traditionally made with veal, schnitzel recipe can also be made with boneless pork loin or chicken breasts pounded into cutlets. The addition of the cream sauce makes it a rahmschnitzel. Serve with Spätzle and German style Red Cabbage.

Ingredients
6 – 8 slices of meat. Pounded thin between sheets of wax paper. 1 egg - Beaten Canola oil for frying

DREDGE: 2 cups Bread crumbs 1 tsp. Onion Powder 1 tsp. Garlic Powder 1 tsp dill 1 tsp. Salt ½ tsp. Pepper 1 tsp. Nutmeg 1 tsp. Sweet Paprika 2 tsp dried parsley

SAUCE: 1 Large Onion, chopped 1 pkg sliced mushrooms ½ tsp salt ½ tsp paprika ½ tsp garlic powder ½ tsp onion powder ½ tsp nutmeg pinch of pepper 16 oz. Sour Cream 1 tbsp. Flour

Preparation
Prepare dredge by placing the all but the parsley in a food processor. Pulse until thoroughly mixed. Blend in parsley by hand before use. Coat pieces of meat in egg and dredge. Sauté untill golden on both sides. Place in warm oven to hold.

SAUCE: Add more oil to skillet. Sauté onions and mushrooms. Sprinkle and toss in dry seasonings. Beat flour into sour cream. Turn off heat and stir into skillet when ready to serve. Serve over meat.