Passovermushroomschnitzel Recipes

RAHMSCHNITZEL (GERMAN SCHNITZEL IN CREAMY MUSHROOM SAUCE)

Steps:

• Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.
• Remove veal from lemon juice and pat dry.
• Preheat the oven to 200 degrees F (95 degrees C).
• Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.
• 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.
• Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.
• 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.
• Remove veal from the oven and cover with the mushroom-cream sauce.

PASSOVER MUSHROOM SCHNITZEL

Steps:

• Heat 1 tbs oil in a heavy nonstick skillet over medium heat.
• Fry scallions and onions 3-4 minutes until soft.
• Add mushrooms and garlic.
• Sauté over medium high heat 10-15 minutes, until liquid has evaporated.
• Transfer to a mixing bowl and let cool.
• Stir in parsley and eggs.
• Gradually add matzo meal until mixture has enough body to hold together during frying.
• Add another 1-2 tablespoons matzo meal if necessary.
• Season with salt and pepper to taste.
• Heat 2 tbs oil in a heavy nonstick skillet over medium high heat.
• Form each schnitzel by placing 1 heaping tbs of the mushroom mixture in the hot oil and press with back of a wooden spoon to a 3 inch diameter.
• Fry 3-4 minutes per side until lightly browned.
• Drain on paper towels.