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Nutrition Facts
Serving Size 1 (214g) Recipe makes 6 servings The following items or measurements are not included below: 6 veal scallopini
Calories 240
Calories from Fat 128		(53%)
Amount Per Serving		%DV
	Total Fat 14.3g	21%
	Saturated Fat 4.1g	20%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.0g
Cholesterol 48mg		16%
Sodium 292mg		12%
Potassium 383mg		10%
Total Carbohydrate 23.5g		7%
	Dietary Fiber 3.2g	12%
	Sugars 6.0g
Protein 6.4g		12%
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Gypsy Schnitzel

Recipe #15614 | 50 min | 20 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Lennie
Dec 11, 2001

Posted in response to a request; haven't tried it but it sure sounds good!

SERVES 6 (change servings and units)

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 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

1
If your meat isn't very thin, pound it until it is; sprinkle both sides lightly with salt and pepper.
2
Have ready beaten egg in one bowl, bread crumbs in another.
3
Dip veal into egg, let excess drip off, then dip in bread crumbs; set on a rack.
4
Heat oil and butter together in a large frying pan over medium heat.
5
Saute veal until golden on both sides, about 15 minutes total.
6
Remove to a serving platter and keep warm.
7
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.
8
Cook until vegetables are tender.
9
Combine cream and flour, and stir this into vegetables.
10
Heat until thickened, then pour over veal and serve immediately.

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Featured Reviews for This Recipe

From: Carol-Ann's Kitchen

On Sep 30, 2007

This was a winner in our house. Very similar to the wonderful Ziguener (Gypsy) Schnitzel that was a favourite local meal when we lived in Nord-Rhine Westfalia, Germany during the 80's. I have also coated pork chops in the same way, served with the sauce and German Fried potatoes which is a great hit with the menfolk in the family. Thanks Lennie.

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From: Renee Ferraz

On Oct 21, 2005

This turned out wonderful! I also used boneless pork chops and pounded them very thin. In addition to the salt and pepper on the chops, I also used some freshly grated nutmeg. For the red bell pepper, I substituted roasted red peppers and added some salt and pepper to the finished product. It was enjoyed by everyone!

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From: Giova

On Sep 5, 2002

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!

5 people found this review helpful

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From: HeatherFeather

On Sep 10, 2002

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.

3 people found this review helpful

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