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    You are in: Home / Recipes / Gypsy Schnitzel Recipe
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    Gypsy Schnitzel

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Lennie's Note:

    Posted in response to a request; haven't tried it but it sure sounds good!

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    Units: US | Metric


    1. 1
      If your meat isn't very thin, pound it until it is; sprinkle both sides lightly with salt and pepper.
    2. 2
      Have ready beaten egg in one bowl, bread crumbs in another.
    3. 3
      Dip veal into egg, let excess drip off, then dip in bread crumbs; set on a rack.
    4. 4
      Heat oil and butter together in a large frying pan over medium heat.
    5. 5
      Saute veal until golden on both sides, about 15 minutes total.
    6. 6
      Remove to a serving platter and keep warm.
    7. 7
      Add onions to the skillet (you may need to add a little extra oil) and saute until limp but not brown; then add pepper rings, beef broth and mushrooms.
    8. 8
      Cook until vegetables are tender.
    9. 9
      Combine cream and flour, and stir this into vegetables.
    10. 10
      Heat until thickened, then pour over veal and serve immediately.

    Browse Our Top Veal Recipes

    Ratings & Reviews:

    • on September 10, 2002


      How nice to have a recipe for one of my favorite German restaurant dishes. This was really delicious! I used pork schnitzels as that is what is available here in Germany. I used single cream and found it just the right amount. The colorful combination of the peppers and the mushrooms is very attractive on top of each portion and the meat came out very tender.

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    • on September 05, 2002


      My husband and I ate a wonderful German restaurant in Fredricksburg, Texas and I've been trying to find a recipe that closely matched the schnitzel we ate there. This was so close. My husband loved it and ate about 4 servings by himself. I used thin sliced pork cutlets instead of veal and needed an additional egg to coat the pork. I also used portabella mushrooms. Great recipe!

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    • on May 16, 2002


      I used beef schnitzel, needed to use 2 beaten eggs to cover the 6 pieces of meat. And when I was at step 9 I added a 1/2 cup of milk as well as the cream, (it was too thick with just the 1/2 cup cream) But the flavours were great, and will definitely make it again.

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    Read All Reviews (8)


    Nutritional Facts for Gypsy Schnitzel

    Serving Size: 1 (240 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 240.3
    Calories from Fat 128
    Total Fat 14.2 g
    Saturated Fat 4.0 g
    Cholesterol 48.9 mg
    Sodium 292.0 mg
    Total Carbohydrate 23.5 g
    Dietary Fiber 3.2 g
    Sugars 6.0 g
    Protein 6.4 g

    The following items or measurements are not included:

    veal scallopini

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