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.
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.
Bon Appétit!