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Gypsy Schnitzel …

5 from 5 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 116 kcal

Ingredients
 

For the schnitzel:

  • 450 g Turkey schnitzel
  • Black pepper from the mill
  • Salt
  • Chilli flakes
  • 1 tsp Mustard hot
  • 1 small Quartered onion
  • 2 tbsp Oil for frying

For the gypsy sauce:

  • 2 Red peppers
  • 2 Diced shallots
  • 1 tbsp Bacon blocks
  • 1 tsp Extra virgin olive oil
  • 100 ml White wine dry
  • 1 small Pickled cucumber pickled
  • 4 tbsp Gypsy sauce
  • 2 tbsp Tomato ketchup
  • 0,5 tsp Red chilli flakes
  • Tabasco

Instructions
 

  • Rinse the schnitzel with cold water and pat dry again, then pat flat between cling film. I cut the schnitzel into shape after tapping because they were really too big for me. I shredded the sections and set aside for another dish.
  • So: "stroke" the schnitzel with a few drops of oil (so that the spices adhere better), place on a piece of cling film and sprinkle with pepper, salt and chilli flakes on one side, and mustard on the other side. Cover with foil and let stand for about 30 minutes.
  • During this time, prepare the ingredients for the gypsy sauce: cut the peppers into strips, finely dice the shallots, cucumber and bacon; also have flour, egg and breadcrumbs ready for breading. Preheat the oven to 100 degrees using a mold.
  • Heat the oil for frying the schnitzel - turn the schnitzel in flour, knock off again and then first pull it through the egg and then bread it with the breadcrumbs. Press the breading on well and fry the schnitzel in the hot oil on both sides until golden yellow, put the onion quarters on the edge and fry with them.
  • It all happens very quickly. Transfer the fried schnitzel to the oven dish and finish cooking there until the lively sauce is prepared.
  • To do this, fry the bacon and shallot cubes in the teaspoon of olive oil, add the paprika strips and sauté in them for 2 minutes, then add the cucumber cubes and the wine, season with gypsy sauce, ketchup and chilli flakes, stir and the sauce with the lid just about 4 to Let cook for 5 minutes.
  • We don't want the peppers to overcook, but to keep them fresh. Now season again and add a few drops of Tabasco to give it the desired "pep". Serve the sauce with the schnitzel. Rösti corners or French fries go well with it.
  • Note 8: I will prepare a new dish tomorrow from the shredded pieces of meat.

Nutrition

Serving: 100gCalories: 116kcalCarbohydrates: 0.4gProtein: 19.1gFat: 2.7g
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Written by John Myers

Professional Chef with 25 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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