Zigeunerschnitzel, or gypsy schnitzel, is a favorite in Germany. It is usually a pork schnitzel with a spicy sauce of bell peppers, tomatoes and onions.
Makes 4 servings
|4||tablespoons all-purpose flour, divided|
|1/4||teaspoon white pepper|
|4||boneless sirloin pork cutlets (3/4 to 1 pound), pounded to 1/4-inch thickness|
|3||tablespoons vegetable oil, divided|
|1||green bell pepper, diced|
|1||tomato, peeled, seeded and chopped|
|1||teaspoon mild or hot paprika|
|1||cup beef broth|
|1||to 2 tablespoons whipping cream (optional)|
- Combine 2 tablespoons flour, salt and white pepper in shallow bowl. Coat pork, one piece at a time, in flour mixture, shaking off excess.
- Heat 1 tablespoon oil in large skillet over medium-high heat until hot. Cook pork in batches 2 to 3 minutes per side or until golden brown and barely pink in center. Remove from skillet; keep warm.
- Reduce heat to medium. Add 1 tablespoon oil. Add onion and bell pepper. Cook and stir 10 minutes. Add tomato; cook 5 minutes. Remove vegetables from skillet and set aside.
- To prepare gravy, heat remaining 1 tablespoon oil in skillet over medium heat until hot. Stir in remaining 2 tablespoons flour and paprika. Cook and stir 1 minute.
- Whisk in beef broth. Cook and stir about 3 minutes or until thickened; cook 1 to 2 minutes more. Stir in whipping cream, if desired. Add pork and vegetables; heat through.
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