Zigeunerschnitzelgypsyschnitzel Recipes

Steps:

• Place the schnitzel between 2 sheets of wax paper and pound to 1/4" thickness.
• Season the meat with pepper and paprika to taste.
• Lightly dredge the meat in flour shaking off any excess.
• Heat 2 Tbsp of oil in fry pan and quickly brown both sides of the meat then turn the heat down to medium and fry each side for another 3-4 minutes.
• Remove the meat from the pan and keep warm.
• Add another Tbsp of oil to the same pan.
• Wipe mushrooms clean and slice, then brown them lightly in the pan.
• In the meantime finely chop or slice onions and add to pan.
• Half and de-seed the bell peppers, thinly slice and add to pan.
• Let the vegetables cock for about 10 minutes.
• Deglaze with the wine and broth, add the tomatoes, tomato paste and chilli paste and stir until heated through. Season with salt and pepper to your taste.
• Pour sauce over the schitzel.
• Serve with home fries or french fries, spatzel,rice or noodles.

Steps:

• Sprinkle the pork the salt and pepper then dip into the egg mixture.
• Then from there it goes into the bread crumbs.
• Heat the oil and fry until both sides are brown.
• Don't fry too long you don't want to toughen the steaks.
• Remove the steaks and add the onion, and peppers to the drippings and saute a few min.
• Add the mushrooms, water, bouillon and you will bring this mixture to a boil.
• In a small dish combine your cornstarch and about a tblsp.
• of cold water and make a paste.
• Add this to the pan and stir to make a sauce.
• Stir constantly until your sauce is thickened.
• Season with Salt, Pepper, Paprika, and Chili Powder, or Cajun Seasoning to taste.
• Add your steaks, simmer for about 5-10 min and serve with a nice rice mixture, potatoes, spaetzle or even gnocchi.
• If you want in that five min.
• cooking you could sneak a little white wine in there to give it a nice flavor-- if it's a holiday!

Steps:

• Season the meat with salt and pepper, dip the pieces in the flour, and shake off excess.
• In a heavy saute pan, heat 2 ounces of olive oil over high heat. Sear both sides of the meat until golden. Remove meat and set aside.
• Add the onion, carrot, celery, and bouquet garni. Saute for 1 minute. Deglaze with wine and continue to cook until reduced by half. Add 3/4-cup of the stock and return meat to pan, lower to a simmer, and cook until meat is tender. Transfer meat to a plate and keep warm. Strain sauce. Reserve.
• In another saute pan, heat the remaining 1 ounce oil and butter. Saute the bacon until golden. Add the pearl onions and mushrooms and continue to saute until golden. Add to the sauce. Place the meat back into the sauce and simmer for 5 minutes.
• To serve, divide schnitzel into 4 portions on center of heated plates. Pour the sauce with mushrooms and bacon on top. Sprinkle with minced parsley. Serve with noodles or mashed potatoes.

Steps:

• Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
• Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

Steps:

• Pound out cubed pork, and cut in half.
• Heat oil in a large skillet or Dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate.
• Prepare gravy mix according to package directions. Stir in mushrooms, and cook with gravy.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, about 8 to 10 minutes; drain.
• Serve pork over noodles and smother with gravy.