Rahmschnitzel

Instructions

1. Prepare the cutlets
   Season the pounded pork cutlets on both sides with salt and pepper. Place the flour on a plate and lightly dredge each cutlet, shaking off any excess flour.
2. Cook the schnitzel
   Heat the vegetable oil in a large skillet over medium-high heat. Add the cutlets and cook until golden brown and cooked through, about 3-4 minutes per side. Remove to a plate and keep warm.
3. Sauté the vegetables
   In the same skillet, add the butter. Once melted, add the sliced mushrooms and diced onion. Cook until the mushrooms are golden and the onions are translucent, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Make the cream sauce
   Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook until reduced by half, about 3 minutes. Stir in the heavy cream, Dijon mustard, and paprika. Simmer gently until the sauce thickens slightly, about 5 minutes.
5. Finish the dish
   Return the schnitzel to the skillet, nestling them into the sauce. Simmer for another 2-3 minutes to warm the cutlets through. Just before serving, stir in the lemon juice for brightness.
6. Serve
   Transfer the schnitzel to serving plates, generously spoon the mushroom cream sauce over the top, and garnish with fresh chopped parsley. Serve immediately with spätzle, potatoes, or buttered noodles.