Last Friday night I had the pleasure of attending Hollerbach’s Willow Tree Café in Sanford, FL. This restaurant is an authentic Bavarian spot, with shared tables, giant soft pretzels, 3-liter boots of beer, and lots of schnitzel.
While reading the menu, a dish caught my eye: zigeunerschnitzel. This schnitzel is prepared with a paprika and red pepper sauce. The reason I was drawn to the dish is that, when I was a wee one taking cooking lessons, one of the things we learned to make was zigeunerschnitzel. I have made the dish over the years, and I still have the recipe. I don’t know how authentic it is; all the zigeunerschnitzel recipes I found online had significant variations. This recipe doesn’t have tomatoes or tomato paste, but you could add a can of crushed tomatoes or a small can of tomato paste if you want to experiment. Regardless, it’s a yummy dish that will wow your friends and family.
Ingredients
- 4 veal cutlets, pounded thin
- flour seasoned with salt, pepper, and garlic powder
- 3 tablespoons butter
- 1 onion, sliced
- 1 green pepper, sliced
- 1 red pepper, sliced
- 2 tablespoons flour
- 1 teaspoon hot paprika
- 1 cup beef broth
- ½ cup plain yogurt
Preparation
Dredge the veal cutlets in the flour, making sure you completely coat the veal on all sides. Shake off excess. Melt butter in a large frying pan over medium heat. Once the butter is hot, brown the cutlets for about 4 – 5 minutes per side. Remove the cutlets from the pan, place them on a plate, and cover with aluminum foil. In the same pan, sauté the onions and peppers for 3 minutes. Remove the vegetables from the pan and set aside. Add the 2 tablespoons of flour to the pan and stir with the melted butter and drippings for 1 minute. Slowly, add the beef broth, stirring constantly to avoid clumps. Bring to a boil. Add the vegetables and the yogurt, and stir for 1 or 2 minutes. Plate the cutlets, and pour the sauce over them. Serve with potatoes or spätzle.
Image via pin add on flickr.
