Paprika Rahm Schnitzel

Ok, let’s make some German food. This following dish is one I grew up eating back in Germany. I never made it until now, and I wish I would have known how easy this is! Rahm means cream, so this is essentially a paprika cream schnitzel. I made these with chicken cutlets, but you can make them with veal or pork just the same.

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What you’ll need:

  • 2 pounds of chicken cutlets
  • 1 onion, chopped small
  • 1 red pepper, chopped small
  • 8 oz heavy cream
  • 3 tbsp butter
  • 12 oz beef broth
  • 2 tbsp paprika
  • 1 cup flour
  • salt and pepper

Sprinkle salt and pepper on the chicken cutlets, then dip in the flour. Heat the butter in a frying pan and fry the cutlets over medium heat for 4 minutes on each side. Set aside.

Saute red pepper and onion in the butter you fried the chicken in for about 5 – 10 minutes. Add the beef broth and paprika. Add salt to your liking.

Use a blender or Immersion blender to bring the sauce to a creamy consistency. Simmer covered for 30 minutes. Add the heavy cream and more salt if necessary. Add the chicken cutlets to the sauce and simmer covered for 10 minutes. Serve over mashed potatoes.

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Bon AppΓ©tit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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