Wednesday, March 22, 2006

Gypsy Schnitzel

I first discovered this dish at the Stern in Baumholder, Germany. They do not have it on their menu but have it as an occasional special. It was so good that every time they oftered it as a special it was what I ordered. You can use any type of meat pounded thin for this recipe.

6 Veal scallops
Salt and pepper
1 Egg -- lightly beaten
1 c Bread crumbs
2 tablespoon oil
2 tablespoon Butter
2 1/2 medium Onions -- chopped
2 Green peppers -- thinly diced
2 Sweet red peppers -- thinly Sliced
1 cup Hot water
1 Cube beef bouillon
6 oz Fresh mushrooms -- sliced
1/4 cup Whipping cream
1 tablespoon Flour

Pound meat very thin. Salt and pepper. Dip veal into egg, then in bread crumbs. Heat oil and butter together over medium heat. Saute veal until golden (about 15 minutes). Remove to another pan and keep warm. Add onions to the skillet used for cooking veal. Saute until limp but not brown. Add green and red pepper, water, bouillon cube and mushrooms until just tender. Combine cream and flour; then stir into vegetable mixture. Heat until just thickened. Pour over warm veal and serve hot.

Recipe By : Southern Sideboards, by the Junior League of Jackson, MS

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