Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)

Step 1
Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.

Step 2
Remove veal from lemon juice and pat dry.

Step 3
Preheat the oven to 200 degrees F (95 degrees C).

Step 4
Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.

Step 5
Melt butter in a large skillet over medium-high heat. Add veal and fry until evenly browned, 2 to 4 minutes per side. Pour in Reisling and cook for 2 more minutes.

Step 6
Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.

Step 7
Add mushrooms and chives to the liquid in the skillet; season with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir to combine and cook until mushrooms are soft, about 3 minutes. Remove from heat and immediately add cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.

Step 8
Remove veal from the oven and cover with the mushroom-cream sauce.