🫙 From the Spice Rack
Rahmschnitzel (Veal Escalopes with Cream)
4 lg Veal escalopes, pounded thin 1 Juice of 1 lemon 1/4 c Flour 1 ts Salt 1/2 ts Black pepper 1/2 ts Paprika 1/4 c Butter 1/4 c Dry white wine 8 oz Button mushrooms, wiped clea
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Ingredients8 items
Ingredients
- 4large veal escalopes, pounded thin
- 1juice of 1 lemon
- 1/4cup flour
- 1tsp salt
- 1/2tsp black pepper
- 1/2tsp paprika
- 1/4cup butter
- 1/4cup dry white wine
Directions
- 1
4 lg Veal escalopes, pounded thin 1 Juice of 1 lemon 1/4 c Flour 1 ts Salt 1/2 ts Black pepper 1/2 ts Paprika 1/4 c Butter 1/4 c Dry white w
- 2
Set aside and marinate for 30 minutes, basting occasionally
- 3
Remove the veal from the marinade and dry them on paper towels
- 4
Discard the lemon juice
- 5
Season flour with salt, pepper & paprika
- 6
Place the flour on a plate and, one by one, dip the escalopes in it, shaking off any excess
- 7
Set aside
- 8
In a large frying pan, melt 3 T of the butter over moderate heat