John Myers
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Gypsy Minute Schnitzel
The perfect gypsy minute schnitzel recipe with a picture and simple step-by-step instructions.
Minute schnitzel
- 5 Minute schnitzel
- 5 Ajwar spice paste
- 3 tablespoon Flour
- 1 Egg
- 3 tablespoon Breadcrumbs
- Salt
- Pepper
Gypsy sauce
- 2 Red pointed peppers
- 1 Red Onion
- Salt
- Pepper
- 1 teaspoon Dried marjoram
- 500 g Sieved tomatos
- 125 ml Vegetable broth
- 125 ml Parsley
- Sweet paprika powder
- Grated cheese
Minute schnitzel
- Wash the schnitzel, pat dry and brush on both sides with something AAjwar.
- Beat the egg with a little salt, place the flour and breadcrumbs on a plate.
- Now turn the meat first in the flour, then in the egg and finally in the breadcrumbs, fry in a pan with hot oil on both sides until golden.
Gypsy sauce
- Remove the peppers from the peppers, peel the onion and cut both into thin strips and fry them in a pan with hot oil for about 5 minutes.
- Season the whole thing with salt, pepper and marjoram, deglaze with the stock and the tomatoes, bring to the boil and simmer for about 10 minutes.
- Now add the washed, chopped parsley and season well with salt, pepper and paprika powder.
completion
- Put half of the sauce in a large baking dish, place the schnitzel on top and cover everything with the rest of the sauce.
- Now sprinkle the grated cheese over it and put it in the warm oven for approx. 10 mins.
- Take out and then arrange on a plate with a side dish of your choice. We ate rosemary potatoes with it.
- I wish you bon appetit; 🙂
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