Gypsy schnitzel


4 veal or pork fillet

2 tablespoons flour


1/2 teaspoon basil

1/2 teaspoon majoram

75 gr butter convert conversion

3 colors bell pepper

1 garlic clove

1 glass white wine

1/2 tablespoon potato flour

2 tablespoons coffee milk

Wiener Schitzel

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's Recipe pages - meat recipes, sauces and herb butter

How to prepare:

Make a mixture of flour, salt and herbs and coat the schnitzels. Let the butter get hot quick and brown the schnitzels on both sides. Remove from the pan.

Place the in broad strips sliced bell pepper in the same pan. Add the pressed garlic clove. Simmer soflty 5 minutes. Add little water and half of the wine. Put the schnitzels back in the pan and simmer 10 minutes. Place the schnitzels on a dish.

Remove with a skimmer the bell pepper from the pan and garnish the schnitzels.

Stir some water at the gravy if necessary. Mix the (potato) flour with coffee milk and bind the gravy. Add while stirring the remaining wine and let the sauce get warm.

Serve the sauce separate.

First published: April 12, 2003, Netherlands
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