Gypsy Schnitzel

Course : Seafoods
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


6 small veal scallops
1 teaspoon salt and pepper
1 large egg -- lightly beaten
1 cup bread crumbs
2 tablespoons oil
2 tablespoons butter
2 1/2 medium onions -- chopped
2 medium green peppers -- thinly sliced
2 medium sweet red peppers -- thinly sliced
1 cup hot water
1 pieces beef bouillon
6 ounces fresh mushrooms -- sliced
1/4 cup whipping cream
1 tablespoon flour

Preparation / Directions:

Pound meat very thin. Salt and pepper. Dip veal into egg, then in bread crumbs. Heat oil and butter together over medium heat. Sauté veal until golden (about 15 minutes). Remove to another pan and keep warm. Add onions to the skillet used for cooking veal. Sauté until limp but not brown. Add green and red pepper, water, bouillon cube and mushrooms. Cook until just tender. Combine cream and flour; then stir into vegetable mixture. Heat until just thickened. Pour over warm veal and serve hot. Recipe By: Southern Sideboards, by the Junior League of Jackson, MS

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Seafoods Recipes