Gypsy Schnitzel

Title:
Gypsy Schnitzel

Yield:
6 Servings

Categories:
Beef,
Veal




Ingredients:





     6    Veal scallops


          Salt and pepper


     1    Egg -- lightly beaten


     1 c  Bread crumbs


     2 tb Oil


     2 tb Butter


 2 1/2 md Onions -- chopped


     2    Green peppers -- thinly


          Sliced


     2    Sweet red peppers -- thinly


          Sliced


     1 c  Hot water


     1    Cube beef bouillon


     6 oz Fresh mushrooms -- sliced


   1/4 c  Whipping cream


     1 tb Flour






 Pound meat very thin.  Salt and pepper.  Dip veal into egg, then in bread


 crumbs.  Heat oil and butter together over medium heat. Saute veal until


 golden (about 15 minutes). Remove to another pan and keep warm. Add onions


 to the skillet used for cooking veal.  Saute 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini