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Zigeunerschnitzel

pork and sausage on the grill
Photo by Kaboompics .com on Pexels.com

Another favorite type of schnitzel commonly served in Germany is Zigeunerschnitzel.

Zigeunerschnitzel, also referred to as “gypsy schnitzel” or  “paprikaschnitzel” is a pork schnitzel with a creamy sauce that contains tomato, bell peppers, and onion.

You won’t find this listed in German restaurants because there has been much controversty over the use of the term “gypsy.”  Insteaad look for the word “Balkanschnitzel.”

 

The Breading

  • 1C breadcrumbs
  • ½C flour
  • 2 eggs

First heat 2Tbsp oil in large skillet over medium-high heat. Remember that you alaeys want your oil to be hot whenever you start adding the meat.

Combine 2 tablespoons flour, salt and white pepper in shallow bowl. Coat pork, one piece at a time, in flour mixture, shaking off excess.

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The Meat

  • 2# veal cutlets or boneless pork loin chops
First wash the cutlets under cold water and dry them well with paper towel. Now lightly dredge the meat in flour and shake off any excess. Add your pork to the heated oil, being careful not to overcrowd the pan.

Pound meat slices between plastic wrap using a meat mallet.

Cook pork in batches 2 to 3 minutes per side, until both sides are golden brown and barely pink in center.

Cover to keep warm.

To serve, place two schnitzels on each plate, top with pepper sauce and mushrooms. Serve immediately.

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Gravy

  • 1 medium onion, finely chopped
  • 12 medium crimini mushrooms, cleaned and sliced
  • 2 large garlic cloves, peeled
  • 1 teaspoon kosher salt
  • 1 large or 2 small bell peppers
  • ¼C dry red wine
  • ½C peeled chopped tomatoes
  • 1Tbsp paprika
  • 1C beef broth or dry white wine
  • 2Tbsp cornstarch

In a second skillet, saute onion, bell peppers, and mushrooms for about ten minutes, until all of the vegetables are soft and translucent.

Add garlic cloves, salt.tomato. Cook five minutes.

Remove vegetables from skillet. Set aside.

Now add flour, paprika, salt and pepper to the skillet. Cook one minute.

Whisk in beef broth or wine. Cook for about five minutes.

 


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