One memory of living in Germany was the many ways schnitzel could be prepared. Tonight, we had Zigeuner Schnitzel or Gypsy Schnitzel. It gets its name from the addition of peppers and Hungarian paprika to the sauce. Gypsies were known to come from Hungary. Growing up in a small village in Iowa, every spring we were greeted by "gypsies" coming into town to buy food and wares. They camped in a wooded area near our town and our parents, of course, (this was the late 40's, early 50's) put fear in our hearts and thoughts by telling us the gypsies would take us away if we did not behave. Kind of a crude and rude way to talk to children, but it worked and did not harm me in any way. Possibly, it even taught me more respect for those that were different than me.I remember being amazed at the women coming to town with long, black, curly hair, layers of clothing, and pulling money out of the front of their blouses to pay for things. Believe me, this was better than reading any novel available at the time. I wish I could see myself now, looking at these guests of our community. I must have been very wide-eyed. I must add, I am not aware that they caused any trouble, or ever stole any children.
Paprika jar brought back from Hungary
Gypsy Schnitzel
Zigeuner Schnitzel
4-6 thin, boneless veal or pork slices (used flattened pork tenderloin)
flour for dredging the meat
olive oil for frying
The Peppers and Sauce
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 portabella mushroom, sliced
1 medium sized onion, sliced
6 garlic cloves, minced
1 Tablespoon Hungarian Paprika (mild or hot)
1/2 cup red wine
1 cup beef or chicken stock
2 Tablespoons tomato paste
2 teaspoons capers
salt and pepper
I added a roux of 1 Tablespoon butter mixed with 1 Tablespoon flour to thicken
Cut peppers into thin strips.
Lightly flour the veal or pork cutlets. Brown in 2 Tablespoons olive oil and then reserve to a plate.
Add minced garlic and sweat and then add the peppers and mushrooms. Just cook until tender.
Add the wine and stock, tomato paste and capers. Bring to a simmer. At this time I added the butter and flour roux to help thicken the sauce. Then add the meat cutlets back into the sauce and gently simmer.
Serve by placing schnitzel on plates with the pepper/mushroom sauce and serve with noodles, potatoes or spaetzle.
Zigeuner Schnitzel
4-6 thin, boneless veal or pork slices (used flattened pork tenderloin)
flour for dredging the meat
olive oil for frying
The Peppers and Sauce
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 portabella mushroom, sliced
1 medium sized onion, sliced
6 garlic cloves, minced
1 Tablespoon Hungarian Paprika (mild or hot)
1/2 cup red wine
1 cup beef or chicken stock
2 Tablespoons tomato paste
2 teaspoons capers
salt and pepper
I added a roux of 1 Tablespoon butter mixed with 1 Tablespoon flour to thicken
Cut peppers into thin strips.
Lightly flour the veal or pork cutlets. Brown in 2 Tablespoons olive oil and then reserve to a plate.
Add minced garlic and sweat and then add the peppers and mushrooms. Just cook until tender.
Add the wine and stock, tomato paste and capers. Bring to a simmer. At this time I added the butter and flour roux to help thicken the sauce. Then add the meat cutlets back into the sauce and gently simmer.
Serve by placing schnitzel on plates with the pepper/mushroom sauce and serve with noodles, potatoes or spaetzle.
I will need to make more schnitzel in the months to come. There are several variations. After all, that is where I got my name for my blog!!
