Gypsy Schnitzel
Yield
6 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
veal cutlets
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | each |
eggs
lightly beaten |
|
| 1 | cup |
bread crumbs
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
butter
|
|
| 2 ½ | medium |
onions
chopped |
|
| 2 | each |
green bell peppers
thinly sliced |
|
| 2 | each |
sweet red bell peppers
thinly sliced |
|
| 1 | cup |
water
hot |
|
| 1 | cube |
beef stock
|
|
| 6 | ounces |
mushrooms
fresh, sliced |
|
| ¼ | cup |
heavy whipping cream
|
|
| 1 | tablespoon |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
veal cutlets
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | each |
eggs
lightly beaten |
|
| 237 | ml |
bread crumbs
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
butter
|
|
| 2.5 | medium |
onions
chopped |
|
| 2 | each |
green bell peppers
thinly sliced |
|
| 2 | each |
sweet red bell peppers
thinly sliced |
|
| 237 | ml |
water
hot |
|
| 1 | cube |
beef stock
|
|
| 173.4 | ml/g |
mushrooms
fresh, sliced |
|
| 59 | ml |
heavy whipping cream
|
|
| 15 | 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.
