So, today I decided to make Swabian Schnitzel, which is another variation of Wienerschnitzel I made the other day. It is basically a cream Schnitzel or Rahmschnitzel that is served over mound of hot noodles or Spatzle. This version is much quicker. It’s one of those days I need to fix lunch quickly. It is creamy and a little tangy from the sour cream.
SWABIAN SCHNITZEL/ BADISCHES SCHNITZEL (3-6 servings)
6 veal cutlets, pounded
lemon juice (optional)
1 cup sour cream
4 to 5 tablespoons butter, lard or vegetable shortening
2 Tbsp flour
1 Cup water
Salt and Pepper to taste
COOKING METHOD:
1. Sprinkle cutlets with salt and pepper and cut into 2″ by 3″ pieces. Brown both sides of meat in butter (don’t crowd the pan, brown in batches if needed). Remove from pan. Pour 1 cup water into pan, scraping coagulated juices into it with a wooden spoon
2. Blend 2 Tbsp flour into 1 cup sour cream and stir that into water. Return Schnitzel to sauce, cover and simmer slowly 5 to 10 minutes, or until meat is tender. Adjust seasoning by adding more salt if needed and lemon juice
4 comments
Hi Marvellina,
I hope you do give it a try! This is one of those basic recipes which lends itself to many variations. Sometimes I throw some mushrooms in the pan after the meat, and cook them a few minutes before deglazing, sometimes I add some herbs to the sauce (marjoram is especially good, thyme is also nice), and on and on :-). It’s a quick recipe, the kind of thing you can easily make on a weekday. And if you serve it with homemade Spaetzle, well that is absolute heaven!
I sure will give it a try very soon 😉
Hello, I grew up in this region of Germany, and I have to say that this recipe is barely recognizable. As far as seasoning and cooking the cutlets it is correct, but then we would either use dry white wine, or a combination of dry white wine and broth to deglaze the pan. Some would add a teaspoon of mustard (the type which is called Mittelscharf in German) before deglazing, but this is a matter of taste and opinion. When the wine and broth has reduced somewhat (and you no longer smell alcohol in the steam), then you add cream, let it reduce slightly, add any juice from the meat, check the seasoning, then lower the heat and return the meat to the pan briefly to reheat. Some may like to flour the cutlets lightly before cooking, but otherwise there is no reason for flour in this recipe. Creme fraiche can certainly be used (for lack of German Schmand), but sour cream is not right.
Hi CF,
Thank you for your feedback. I actually got the recipe from a cookbook, well, supposed to be a German cookbook 🙂 Your version definitely sounds very authentic to me. That’s why sometimes I love getting recipe from someone’s mom or grandma or someone local like yourself 🙂 You know it’s the real stuff !!! I can imagine the taste with creme fraiche, definitely much better than sour cream. I think I’m going to try your version and update this recipe soon 🙂 Thanks again for your feedback. I appreciate it !!