John Myers
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Gypsy Schnitzel
The perfect gypsy schnitzel recipe with a picture and simple step-by-step instructions.
For the schnitzel.
- 4 Cutlet
- Salt pepper
- 2 Eggs
- Flour
- Breadcrumbs
- 1 tbsp Clarified butter
For the sauce:
- 2 Onions
- 250 g Paprika, red
- 100 ml Red wine
- 200 ml Vegetable broth
- 200 ml Sieved tomatos
- 6 Gherkins
- 1 tbsp Tomato paste
- 1 tbsp Chili oil
- Paprika powder
Cutlet:
- Rinse the schnitzel, pat dry and, if necessary, plate a little, salt and pepper.
- Beat the eggs together. First roll the schnitzels in flour, then pull them through the eggs and finally turn them in the breadcrumbs.
- Heat the butter lard in a pan and fry the schnitzel on both sides for about 4 minutes.
Sauce:
- Peel and finely dice the onions. Clean the peppers and cut into fine strips. Cut the gherkins into thin slices.
- Heat the oil in a pan and sweat the onion cubes until translucent. Add the paprika strips and cucumber slices and sweat with them.
- Add tomato paste and sauté briefly. Deglaze the whole thing with red wine and vegetable stock, bring to the boil and stew for about 15 minutes. Round off with paprika powder.
Fits to:
- Rice or chips and a “fresh” salad
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