Gypsy Schnitzel
"Posted in response to a request; haven't tried it but it sure sounds good!"
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 6 veal scallopini, pounded very thin
- salt and pepper
- 1 egg, lightly beaten
- 1 cup dry breadcrumbs, unseasoned
- 2 tablespoons vegetable oil
- 2 tablespoons margarine or 2 tablespoons butter
- 2 onions, peeled and sliced
- 2 green bell peppers, seeded and cut into thin rings
- 2 red bell peppers, seeded and cut into thin rings
- 1 cup beef broth
- 1⁄2 lb mushroom, sliced
- 1⁄4 cup whipping cream
- 1 tablespoon flour
directions
- If your meat isn't very thin, pound it until it is; sprinkle both sides lightly with salt and pepper.
- Have ready beaten egg in one bowl, bread crumbs in another.
- Dip veal into egg, let excess drip off, then dip in bread crumbs; set on a rack.
- Heat oil and butter together in a large frying pan over medium heat.
- Saute veal until golden on both sides, about 15 minutes total.
- Remove to a serving platter and keep warm.
- Add onions to the skillet (you may need to add a little extra oil) and saute until limp but not brown; then add pepper rings, beef broth and mushrooms.
- Cook until vegetables are tender.
- Combine cream and flour, and stir this into vegetables.
- Heat until thickened, then pour over veal and serve immediately.
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Reviews
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How nice to have a recipe for one of my favorite German restaurant dishes. This was really delicious! I used pork schnitzels as that is what is available here in Germany. I used single cream and found it just the right amount. The colorful combination of the peppers and the mushrooms is very attractive on top of each portion and the meat came out very tender. -
My husband and I ate a wonderful German restaurant in Fredricksburg, Texas and I've been trying to find a recipe that closely matched the schnitzel we ate there. This was so close. My husband loved it and ate about 4 servings by himself. I used thin sliced pork cutlets instead of veal and needed an additional egg to coat the pork. I also used portabella mushrooms. Great recipe! -
I used beef schnitzel, needed to use 2 beaten eggs to cover the 6 pieces of meat. And when I was at step 9 I added a 1/2 cup of milk as well as the cream, (it was too thick with just the 1/2 cup cream) But the flavours were great, and will definitely make it again. -
This was absolutely delicious. My friend from work had brought it from home to work and shared it with me and it was delightful! Hum-m-m-m-m GOOD! Excellent. My compliments to the chef! She used pork chops instead of veal and it was absolutely W-O-N-D-E-R-F-U-L!!!!!!
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This is WONDREFUL! It's simple yet so elegant. I could really show off by, cooking this for company. And that's exactly what I intend to do! Thanks for sharing this recipe.
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Tweaks
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This was absolutely delicious. My friend from work had brought it from home to work and shared it with me and it was delightful! Hum-m-m-m-m GOOD! Excellent. My compliments to the chef! She used pork chops instead of veal and it was absolutely W-O-N-D-E-R-F-U-L!!!!!!
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My husband and I ate a wonderful German restaurant in Fredricksburg, Texas and I've been trying to find a recipe that closely matched the schnitzel we ate there. This was so close. My husband loved it and ate about 4 servings by himself. I used thin sliced pork cutlets instead of veal and needed an additional egg to coat the pork. I also used portabella mushrooms. Great recipe!
RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
