Gypsy Schnitzel

Recipe Ingredients

6		Veal scallops
		Salt and pepper
1		Egg - lightly beaten
1 cup	146g / 5.1oz	Bread crumbs
2 tablespoons	30ml	Oil
2 tablespoons	30ml	Butter
2 1/2 tablespoons	37ml	Onions - chopped (medium)
2		Green peppers - thinly
		Sliced
2		Sweet red peppers - thinly
		Sliced
1 cup	237ml	Hot water
1		Beef bouillon
6 oz	170g	Fresh mushrooms - sliced
1/4 cup	59ml	Whipping cream
1 tablespoon	15ml	Flour

Recipe Instructions

Pound meat very thin. Salt and pepper. Dip veal into egg, then in bread crumbs.

Heat oil and butter together over medium heat. Saute veal until golden (about 15 minutes).

Remove to another pan and keep warm. Add onions to the skillet used for cooking veal.

Saute until limp but not brown.

Add green and red pepper, water, bouillon cube and mushrooms.

Cook until just tender. Combine cream and flour; then stir into vegetable mixture.

Heat until just thickened. Pour over warm veal and serve hot.

Recipe By: Southern Sideboards, by the Junior League of Jackson, MS

Source:
LHJ

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