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Zigeuner Schnitzel

(Gypsy Schnitzel)
Schnitzel with Mushooms, Peppers and onions


4-6 thin boneless pork chops or pork sirloins
1 c flour
3 eggs
1/3-1/2 cup milk
2 c bread crumbs
1/3 c vegetable oil

The Sauce

2 T vegetable oil
2 c sliced mushrooms
1/2 sm. onion, sliced vertically
Bell pepper, ( preferebly different colored peppers) cut in strips about 1” long
1/4 c flour
1 1/2 c beef broth
1/3 c Kruegermann’s Pickle-Salad Mix
/(note: if you can’t get this ingredient, use dill pickles, cut into strips about 1” long)/
1 t Kitchen Bouquet browning and seasoning sauce salt to taste

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To Make the Schnitzel: Tenderize the chops or sirloins with a meat mallet. Set out three shallow bowls. In the first, put the flour, which you’ll use to dredge the pork. Next is the eggs and milk, beaten together. Dip the floured pork into this mixture. Put the bread crumbs into the third bowl, and use it to coat the floured and battered pork.
Let the pork sit about 15 minutes before frying. Heat the oil in a skillet, and brown the chops on both sides. Serve with the sauce.

To Make the Sauce: Heat oil in saucepan; sauté mushrooms, onion, and bell pepper until tender. Sprinkle with the flour and stir to blend.
Cook, stirring, another minute or so. Add beef broth, and continue to cook, stirring occasionally, until thickened. Add Kitchen Bouquet (it adds good color and a bit more flavor to the sauce) and pickle-salad mix. Taste and add salt, if necessary. Serve over schnitzel.

More Recipes and Links

Imported from Germany! For large and big "gypsies": Juicy meat, onions and bell pepper in a piquant tomato paprika sauce. Surprise your family with this delicious and hearty meal.
NET WT.1.92oz (54g)
Get this product at

another favorite of Germany with a rich mushroom and sour cream gravy

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Last updated March 28, 2008