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Paprikaschnitzel

zigeunerschnitzel

Paprikaschnitzel is a schnitzel served with a spicy sauce of bell peppers and onions. Great for fall or any time you crave something delicious!

Ingredients:

2 veal cutlets
1 egg
breadcrumbs for coating
oil
1/4 green bell pepper, diced
1/4 yellow bell pepper, diced
1/4 white onion, diced
1 tomato, seeded and diced
up to 1/2 cup beef broth
1/4 cup water
tomato paste to thicken
1 teaspoon paprika, mild or hot
shopping list
1/2 teaspoon chili powder
pepper to taste

Method:

  1. Season breadcrumbs with salt and pepper. Beat egg in a separate bowl.
  2. Pound veal cutlets thin if necessary, then dip into the beaten egg.
  3. Let excess egg drip off cutlets and press cutlets into breadcrumbs.
  4. Oil pan over medium-high heat and fry cutlets until golden brown. Set aside.
  5. Put peppers, onions, and tomato into a sauté pan and let them brown before adding a few ounces of beef broth (I added no more than 1/2 cup).
  6. Add water and a heaping teaspoon of tomato paste. Simmer to thicken.
  7. Add paprika, chili powder, and white and black pepper to taste.
  8. Serve gravy over cutlets.




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