Gypsy Schnitzel

Name: Gypsy Schnitzel
Ingredients: 6 veal scallopini, pounded very thin; salt and pepper; 1 egg, lightly beaten; 1 cup dry breadcrumbs, unseasoned; 2 tablespoons vegetable oil; 2 tablespoons margarine or 2 tablespoons butter; 2 onions, peeled and sliced; 2 green bell peppers, seeded and cut into thin rings; 2 red bell peppers, seeded and cut into thin rings; 1 cup beef broth; 1/2 lb mushroom, sliced; 1/4 cup whipping cream; 1 tablespoon flour

13 ingredients

10 steps

Ingredients

6 veal scallopini, pounded very thin
salt and pepper
1 egg, lightly beaten
1 cup dry breadcrumbs, unseasoned
2 tablespoons vegetable oil
2 tablespoons margarine or 2 tablespoons butter
2 onions, peeled and sliced
2 green bell peppers, seeded and cut into thin rings
2 red bell peppers, seeded and cut into thin rings
1 cup beef broth
1/2 lb mushroom, sliced
1/4 cup whipping cream
1 tablespoon flour

Directions

1

If your meat isn't very thin, pound it until it is; sprinkle both sides lightly with salt and pepper.
2

Have ready beaten egg in one bowl, bread crumbs in another.
3

Dip veal into egg, let excess drip off, then dip in bread crumbs; set on a rack.
4

Heat oil and butter together in a large frying pan over medium heat.
5

Saute veal until golden on both sides, about 15 minutes total.
6

Remove to a serving platter and keep warm.
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

Cook until vegetables are tender.
9

Combine cream and flour, and stir this into vegetables.
10

Heat until thickened, then pour over veal and serve immediately.