in Eastern Europe, Hungary

Creamed schnitzel Budapest style

updated

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Ingredients for 4 servings:

  • 8 pork schnitzels (80 g each)
  • 1 tbsp flour
  • 2 tbsp butter
  • 1 bell pepper(s)
  • 75 ml white wine (Pinot Gris)
  • 200 ml cream
  • salt and pepper
  • Paprika powder, sweet and hot
  • 1 m.-sized onion(s)
  • possibly garlic

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Season the schnitzel with pepper and salt and coat in flour. Fry in butter in a pan for about 4 minutes. Dice the onion and bell peppers or cut into strips. Remove the schnitzel from the pan. Fry the onion and bell peppers (with garlic if you like) in the pan. Deglaze with white wine, add cream, and simmer for about 3 minutes. Season to taste with salt, pepper, and paprika. Return the schnitzel to the sauce and let it simmer briefly. Serve with rice, spaetzle, or tagliatelle. Suitable wines include Pinot Gris, Riesling, or Grauer Mönch.

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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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