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Zigeunerschnitzel

I’ve been talking about sharing some of my favorite recipes with all of you for a while now. So here it is, a staple of German “not so fast food” cuisine.

Wine and food are made for each other. And because I enjoy cooking and entertaining, I wanted to share some of my favorite recipes with you. Zigeunerschnitzel is one of the staple dishes you find in many German restaurants and Imbissbuden (the little “fast food” restaurants you find in every town). This dish pairs well with our 2011 Flying Leap Grenache.

Ingredients (4 servings):

4 Pork chops (boneless)

2 Medium yellow onions

1 Red bell pepper

4 Mushrooms

2 Carrots

½ Can tomato paste (6oz can)

1 Tablespoon hot Hungarian paprika

1 Tablespoon Sambal Oelek

2.5 Cups vegetable broth

2 Eggs

Salt

Pepper

Flour

Olive oil

Canola oil

Breadcrumbs

Parsley

 

The Gravy:

Peel and chop the onions into fine onion rings.

Peel the carrots and julienne (not to fine).

Cut the bell pepper in half remove the seeds and julienne like the carrots.

Clean the mushrooms and slice.

In a frying pan heat some olive oil to medium and slowly sauté the onions until translucent.

Add the carrots bell pepper and mushrooms, stir and let sauté for 2 more minutes.

Remove the pan from heat and sprinkle 2 Tablespoons of flour over the vegetables and stir.

Add the paprika, tomato paste, and Sambal Oelek and stir.

Add half the broth, return the pan to heat and bring to a boil.

Add the rest of the liquid and simmer on low for 10-12 minutes.

Taste, add some salt if necessary and adjust the heat level as desired using hot paprika powder.

 

The Pork chops:

Clean the Pork chops and flatten to about 1/8 inch using a meat tenderizer.

Add flour, beaten eggs and breadcrumbs to three separate bowls.

Season the flour and beaten eggs with salt, pepper, and a pinch of paprika.

Add enough canola oil to a deep frying pan to have about 1/8 of an inch of oil.

Heat to 350 F. Dip the pork chops in the flour first, than the eggs, and finally the breadcrumbs.

Fry in the pan for 3-5 minutes each side until golden brown and cooked thoroughly.

Serve with fries and garnish with some finely chopped parsley.

 

Variations:

For a healthier choice you can grill the pork chops instead of breading & frying, just season with salt pepper and paprika. If you do not have hot paprika you can use mild and add some cayenne pepper for some heat. Serve rice instead of fries.

You can also make this as a vegetarian meal, just add some Zucchini and eggplant to the gravy at the same time you add the carrots and server over rice. Instead of pork you can use veal or try some white fish pan fried without the breading. Add 3 tablespoons of white wine if you prefer a sweet/sour touch.

Download Recipe for Zigeunerschnitzel (PDF)