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Hungarian schnitzel à la Gabi

updated

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Ingredients for 4 servings:

  • 4 veal escalopes (150 g each)
  • Salt
  • Black pepper, freshly ground
  • 4 tbsp oil
  • 2 red bell peppers, cut into fine strips
  • 1 green bell pepper(s), cut into fine strips
  • 2 medium-sized onions, halved, cut into strips
  • 9 cl wine (Tokaji), sweet wine
  • 2 tbsp paprika powder, sweet
  • 1 pinch(s) paprika powder, hot
  • 100 ml sour cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Season the schnitzels with salt and pepper. Heat the oil in a large pan and fry the schnitzels for 3-5 minutes on each side, depending on their thickness. Remove and keep warm. Bring the meat juices to a boil with 2 tablespoons of water, add the pepper and onion strips, and sauté for 10 minutes. Deglaze with the Tokaji wine and season with paprika and salt. Stir in the cream. Serve basted with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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