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Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)
Ingredients
  • 3 (5 ounce) boneless veal escalopes, pounded to ¼ thickness or thinner
  • 1 medium lemon, juiced, or more to taste
  • ½ cup all-purpose flour
  • 1 ¼ teaspoons salt, divided
  • 1 ¼ teaspoons ground black pepper, divided
  • 1 teaspoon ground paprika
  • ¼ cup butter
  • ½ cup dry Riesling
  • 1 (8 ounce) package sliced fresh mushrooms
  • 2 tablespoons chopped fresh chives
  • ¼ teaspoon ground nutmeg
  • ⅔ cup heavy cream
Steps
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