Schnitzel is great. There is a local German restaurant called The Willow Tree that my husband and I first tried a few years ago, and every time we return I order the Chicken Schnitzel with no regrets. It is German food at it's best; fried chicken topped with this amazing Rahm gravy. So when my husband's birthday rolled around and I was trying to think of something special to make, I decided it was the perfect opportunity.
I was easily able to track down a recipe for the chicken, but the gravy was tricky. After some research, I found an excellent sounding schniztel with rahm sauce recipe to try.
To get started, I tenderized 3 chicken breasts and set up 2 plates: one with flour and some salt and pepper, and the other with bread crumbs. In a bowl, I beat 1 egg. I dipped the chicken in the flour, then the egg, then in the bread crumbs.
After removing the chicken, I used the same pan for the gravy. I kept the leftover oil in the pan, then added the water (be sure to lower the heat so it doesn't bubble up too much), beef bouillon, water, sour cream, milk, and corn starch. Though the original recipe called for using beef broth and adding bouillon, I just used bouillon in place of broth altogether.
My husband LOVED the chicken and was so excited for his birthday dinner, and I have to say I was pleased as well. It smelled amazing while I was making it, and gravy was awesome. The version I had at The Willow Tree is a darker gravy, however this was still good. I can always try adding more bouillon next time, and I think I'll let it simmer for a few minutes more to get a little thicker. The most important thing to me was flavor, and this knocked it out of the park. I knew my husband really enjoyed it when he finished what was left for breakfast! Next time I want to make the German Spätzle noodles as well to go with it. And next time will be soon, because this is one delicious chicken recipe!
Chicken Schnitzel with Rahm Gravy Recipe
For the chicken:
3 chicken breasts
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup bread crumbs
1/4 cup vegetable oil
For the rahm gravy:
6 teaspoons beef bouillon
2 cups water
1 cup sour cream
1 cup milk
2 tablespoons corn starch
Use a tenderizer to pound the chicken until it is about 1/2 inch thick. Mix flour, salt, and pepper and set on a large plate. On a separate dish, spread bread crumbs, and beat 1 egg in a small bowl. To make the chicken schnitzel, dip chicken in the flour, then egg, then coat in bread crumbs. In a large cast iron skillet, heat vegetable oil, then add chicken. Cook for 3-5 minutes on each side, until the breading is browned. Set chicken on a pan and place in a warm oven while preparing the gravy.
For the gravy, lower the heat on the skillet. Whisk together beef bouillon, water, sour cream, milk, and corn starch, and heat to a simmer. Heat until thick, then serve over the chicken.