Best 2 Zigeunerschnitzel Gypsy Schnitzel Recipes

Zigeunerschnitzel, also known as Gypsy Schnitzel, is a classic German dish that combines the flavors of tender pork cutlets, a rich and savory sauce, and a crispy breadcrumb coating. The origins of this dish can be traced back to the 19th century, and it has since become a beloved staple in Central European cuisine. Whether you're a seasoned chef or a home cook looking for a new culinary adventure, this article will guide you through the steps of creating an authentic and delicious Zigeunerschnitzel dish that will impress your family and friends.

Let's cook with our recipes!

ZIGEUNERSCHNITZEL (GYPSY SCHNITZEL)

Zigeunerschnitzel (Gypsy Schnitzel) image

This is a pork schnitzel with a spicy tomato sauce with mushrooms. I have tried this using chicken as well and I really can't decide which I like better. We really enjoy these. Something my Grandmother used to make for us when we went to visit.

Provided by Marlitt

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs pork schnitzels or 1 1/2 lbs boneless chicken breasts
1 teaspoon pepper, to taste
1 teaspoon paprika, sweet to taste
1/4 cup flour
3 tablespoons canola oil
8 ounces mushrooms, sliced
1 large onion, sliced
1 green bell pepper
1 red bell pepper
1/2 cup red wine
1 cup chicken broth
1 (14 ounce) can tomatoes, ground
1 (5 1/2 ounce) can tomato paste
2 teaspoons chili paste
salt

Steps:

Place the schnitzel between 2 sheets of wax paper and pound to 1/4" thickness.
Season the meat with pepper and paprika to taste.
Lightly dredge the meat in flour shaking off any excess.
Heat 2 Tbsp of oil in fry pan and quickly brown both sides of the meat then turn the heat down to medium and fry each side for another 3-4 minutes.
Remove the meat from the pan and keep warm.
Add another Tbsp of oil to the same pan.
Wipe mushrooms clean and slice, then brown them lightly in the pan.
In the meantime finely chop or slice onions and add to pan.
Half and de-seed the bell peppers, thinly slice and add to pan.
Let the vegetables cock for about 10 minutes.
Deglaze with the wine and broth, add the tomatoes, tomato paste and chilli paste and stir until heated through. Season with salt and pepper to your taste.
Pour sauce over the schitzel.
Serve with home fries or french fries, spatzel,rice or noodles.

GYPSY SCHNITZEL (ZIGEUNERSCHNITZEL)

Gypsy Schnitzel (Zigeunerschnitzel) image

Gooood! Need I say more. If you are opposed to pork, you can also make this with chicken, turkey breast,veal. Easy to.

Provided by glitter

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 boneless pork steaks, wipe with a little lemon on each side
1 egg, add a little water approx. 1 tblsp. and slightly beat
2 cups breadcrumbs, unseasoned
2 tablespoons oil or 2 tablespoons shortening
1 medium onion, slice thinly
1 red bell pepper, slice thinly
4 -5 large mushrooms, sliced then halved if too large
1 1/2 cups water, plus
1 chicken bouillon cube
1 tablespoon cornstarch
salt and pepper
sweet paprika
chili powder or sometimes i use cajun seasoning

Steps:

Sprinkle the pork the salt and pepper then dip into the egg mixture.
Then from there it goes into the bread crumbs.
Heat the oil and fry until both sides are brown.
Don't fry too long you don't want to toughen the steaks.
Remove the steaks and add the onion, and peppers to the drippings and saute a few min.
Add the mushrooms, water, bouillon and you will bring this mixture to a boil.
In a small dish combine your cornstarch and about a tblsp.
of cold water and make a paste.
Add this to the pan and stir to make a sauce.
Stir constantly until your sauce is thickened.
Season with Salt, Pepper, Paprika, and Chili Powder, or Cajun Seasoning to taste.
Add your steaks, simmer for about 5-10 min and serve with a nice rice mixture, potatoes, spaetzle or even gnocchi.
If you want in that five min.
cooking you could sneak a little white wine in there to give it a nice flavor-- if it's a holiday!

Nutrition Facts : Calories 477.2, Fat 17.8, SaturatedFat 4.3, Cholesterol 119.6, Sodium 655.2, Carbohydrate 46.3, Fiber 3.7, Sugar 6.4, Protein 31.6

Tips:

For a more flavorful schnitzel, use thinly sliced veal or pork loin instead of chicken.
To make sure the schnitzel is evenly cooked, pound it to an even thickness before breading and frying.
Use a light hand when breading the schnitzel. Too much breading will make it greasy and тяжелый.
Fry the schnitzel in hot oil until it is golden brown on both sides. Do not overcrowd the pan, or the schnitzel will not cook evenly.
Serve the schnitzel immediately with your favorite sides, such as mashed potatoes, spaetzle, or red cabbage.

Conclusion:

Zigeunerschnitzel is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is easy to make and can be tailored to your own taste preferences. Whether you prefer it with a simple lemon wedge or a rich mushroom sauce, Zigeunerschnitzel is sure to please everyone at the table.