Gypsy Schnitzel Recipes

ZIGEUNERSCHNITZEL (GYPSY SCHNITZEL)

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.

GYPSY SCHNITZEL (ZIGEUNERSCHNITZEL)

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!

AUTHENTIC GERMAN SCHNITZEL (SCHWEINESCHNITZEL)

Steps:

• Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
• Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
• Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.
• Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
• Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Serve with German Spaetzle (see recipe for Homemade German Spaetzle), French fries, or German potato salad, and with a fresh leafy green salad.
• Be sure to also try the popular Jägerschnitzel version!