This classic German dish, known as J&# 195;¤ger Schnitzel, features thinly pounded veal cutlets that are breaded and pan-fried until golden and crisp. The real magic happens in the topping: a luxurious, velvety cream sauce loaded with sautéed onions, sweet red peppers, green peppers, and earthy mushrooms. The combination of the crunchy schnitzel and the warm, savory vegetable cream topping creates a comforting and hearty meal. ItâÂÂs an elegant yet approachable dish perfect for a special weeknight dinner or a cozy weekend feast. Serve with potato dumplings, spaetzle, or mashed potatoes to soak up the delicious sauce.
Gypsy Schnitzel
Description
This classic German dish, known as J&# 195;¤ger Schnitzel, features thinly pounded veal cutlets that are breaded and pan-fried until golden and crisp. The real magic happens in the topping: a luxurious, velvety cream sauce loaded with sautéed onions, sweet red peppers, green peppers, and earthy mushrooms. The combination of the crunchy schnitzel and the warm, savory vegetable cream topping creates a comforting and hearty meal. ItâÂÂs an elegant yet approachable dish perfect for a special weeknight dinner or a cozy weekend feast. Serve with potato dumplings, spaetzle, or mashed potatoes to soak up the delicious sauce.Ingredients
Directions
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Pound the veal cutlets very thin between sheets of plastic wrap until uniform in thickness.
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Season the veal lightly with salt and pepper on both sides.
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Set up a breading station with beaten egg in one dish and breadcrumbs in another.
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Dip each veal cutlet into the egg, letting excess drip off, then coat thoroughly in breadcrumbs.
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Heat oil and butter in a large skillet over medium-high heat.
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Fry the breaded veal in batches until golden brown on both sides, about 2-3 minutes per side.
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Transfer cooked schnitzel to a serving platter and keep warm in a low oven.
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In the same skillet, reduce heat to medium and add the chopped onions.
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Sauté onions until soft and translucent but not browned, about 5 minutes.
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Add sliced green peppers, red peppers, and mushrooms to the skillet.
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Pour in hot water and crumble in the beef bouillon cube, stirring to dissolve.
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Cook the vegetables until just tender, about 5-7 minutes.
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In a small bowl, whisk together whipping cream and flour until smooth.
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Stir the cream mixture into the vegetable skillet.
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Simmer gently, stirring constantly, until the sauce thickens and coats the vegetables.
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Spoon the hot pepper and mushroom cream sauce over the warm schnitzel and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 132.0kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.3g2%
- Cholesterol 52.5mg18%
- Sodium 840.0mg35%
- Total Carbohydrate 8.1g3%
- Dietary Fiber 0.0g0%
- Sugars 8.1g
- Protein 19.5g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
