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Gypsy Schnitzel

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Submitted by bigcat

Gypsy schnitzel with breaded veal cutlets topped in a creamy bell pepper, onion, and mushroom sauce made with beef bouillon and heavy cream.

YIELD

6 servings

PREP

20 min

COOK

30 min

READY

50 min

A classic Central European pan-fried veal schnitzel topped with a colorful sauce of sauteed bell peppers, onions, and mushrooms in a light cream gravy. The “Gypsy” style (Zigeuner Schnitzel) traditionally means peppers and a bold sauce over breaded meat.

Pound the cutlets thin before breading. Really thin. You want them almost translucent so they cook through quickly and stay tender. A thick cutlet takes too long in the pan and the breadcrumb coating burns before the center is done.

The sauce builds in the same skillet, which means all those golden bits from frying the veal get scraped up by the onions and peppers. That fond is where most of the flavor lives. A bouillon cube dissolved in hot water plus a splash of cream thickened with flour brings it all together into a silky, clinging sauce.

Keep the veal warm in a low oven while you build the sauce. It only takes about 10 minutes once the peppers hit the pan.

Kitchen Tips

  • Use a meat mallet or rolling pin to pound the cutlets between sheets of plastic wrap. Aim for about ¼ inch thick.
  • Cook the peppers until just tender, not soft. They should still have some snap against the crispy breadcrumb coating.
  • Mix the cream and flour together before adding to the pan. Dumping flour directly into the sauce creates lumps.
  • Oil and butter together gives you the best of both: butter flavor with a higher smoke point from the oil.

Variations

  • Use thin-pounded chicken breast or pork cutlets if veal is hard to find or too pricey.
  • Add a splash of paprika to the sauce for a Hungarian-style spin.
  • Stir in a spoonful of tomato paste with the peppers for a richer, tangier sauce.

Ingredients

6 6
EACH EACH VEAL CUTLET *
1
X SALT
to taste *
1 1
LARGE EACH EGG
lightly beaten
1 237
CUP ML BREAD CRUMBS
2 30
TABLESPOONS ML VEGETABLE OIL
2 30
TABLESPOONS ML BUTTER
2 ½ 2.5
MEDIUM MEDIUM ONIONS
chopped
2 2
EACH EACH GREEN BELL PEPPER
thinly sliced
2 2
EACH EACH SWEET RED BELL PEPPER
thinly sliced
1 237
CUP ML WATER
hot
1 1
CUBE CUBE BEEF STOCK
6 173.4
OUNCES ML/G MUSHROOMS
fresh, sliced
¼ 59
1 15
TABLESPOON ML ALL-PURPOSE FLOUR

Directions

Pound meat very thin.

Salt and pepper meat.

Dip veal into egg, then in bread crumbs.

Heat oil and butter together over medium heat.

Sauté veal until golden (about 15 minutes).

Remove to another pan and keep warm.

Add onions to the skillet used for cooking veal.

Sauté until limp but not brown.

Add green and red pepper, water, bouillon cube and mushrooms.

Cook until just tender.

Combine cream and flour; then stir into vegetable mixture.

Heat until just thickened.

Pour over warm veal and serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 230 54% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 264mg 11%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 13%
Sugars g
Protein 10g
Vitamin A 34% Vitamin C 143%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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