Traditional Rahmschnitzel Recipe (Creamy Schnitzel Sauce)

Set a wide pan over medium heat and melt the butter. Add the onions and sauté for 8–10 minutes, stirring, until soft and lightly golden.

Stir in the garlic for about 30 seconds. Add the sliced mushrooms and cook for 6–8 minutes until they release their moisture and it mostly cooks off.

Pour in the red wine. Scrape the browned bits from the bottom of the pan and let it simmer for 3–5 minutes until the sharp alcohol aroma fades.

Stir in the broth, then mix in the cultured cream and heavy cream. Keep it at a gentle simmer for 8–12 minutes, until the sauce coats a spoon.

Taste and adjust with salt and black pepper right before serving. Spoon the hot creamy mushroom sauce over warm schnitzels and serve right away.