Quick and Easy GYPSY SCHNITZEL

The majority of my posts will probably have to do with cooking. That is one of my passions. I get immense satisfaction listening to my family and guests "mmmm" and "oh my goodness" over the meals I've prepared for them. Not all of the are OMG worthy, but the ones that are will most likely find their way here. My recipe today comes from the land of pork and potatoes, beer and brats. You guessed it. Germany! I fell in love with German cuisine as a child. We lived in a military town with neighbors from all walks of life. A couple of them happened to be German. We even had a German market and deli a few blocks away from our house. I grew up eating Rolladen on a regular basis in our home. I was exposed to an even greater variety of German specialities while stationed overseas. I have adapted many dishes into our regular menu using items that I can find stateside. Today, I'd like to introduce you to a quick and easy

Gypsy Schnitzel. 

Gypsy Schnitzel or Zigeunerschnitzel as it is referred to in Deutschland is common fare at local restaurants. It is almost always a fried pork scallopini cutlet covered in a tomato-based sauce with bell peppers. Very, very good! For my recipe, all of the items can be purchased at your post/base commissary. I am all about using what you have on hand. If you do not have a specific ingredient, improvise!

 

Let's Get Started:

 

 

Make an EGG WASH with one egg and a cup of milk.

 

 

Combine 1 teaspoon of each: GARLIC POWDER, ONION POWDER, ORIGINAL CHICKEN SEASONING. Add 1/2 teaspoon of SALT AND PEPPER.

 

 

Place BREAD CRUMBS into a dish. Add above SEASONINGS to crumbs.

(use plain bread crumbs of any brand or crushed corn flakes if you have those on hand)

 

 

Dredge PORK LOIN CUTLETS through egg wash and seasoned bread crumbs.

(the commissary was out of pork scallopini cuts, so I had to use a thicker loin cut. No worries!)

 

 

FRY CUTLETS in melted butter, olive oil or canola oil until done.

REMOVE from pan.

LEAVE BITS in pan.

 

 

Add SWEET RED, ORANGE AND YELLOW PEPPERS WITH 1/2 SLICED ONION.

(can add/omit any combo of mushrooms, green onions, green bells pepper and above)

COOK until onions are clear and peppers are just done.

REMOVE AND SET ASIDE.

 

 

Use TWO PACKAGES OF JAEGER SCHNITZEL SAUCE MIX

made according to directions.

(can use brown gravy mix or make your own brown sauce from drippings)

 

 

 

HEAT UNTIL THICK.

 

 

 PREPACKAGED DRY SPAETZLE

cooked according to directions is a perfect side for this dish.

(can use any pasta or potato side instead)

 

 

 

Plate schnitzel topped with peppers and sauce.

Then, spread a bit of sauce on the plate and top with spaetzle.

Sprinkle parsley flakes and paprika over all.
Serve hot.

 

I HOPE YOU ENJOY YOUR TRIP TO DEUTSCHLAND!

 

With Love, From My Kitchen To Yours.....