TEXAS SCHNITZEL

 

  • Cooking Time: 15
  • Servings:
  • Preparation Time:

Ingredients

  • 6 veal scallopini, pounded very thin ( I use pork)
  • salt and pepper
  • 1 egg, lightly beaten
  • 1 cup dry breadcrumbs, unseasoned
  • 2 tablespoons vegetable oil
  • 2 tablespoons margarine or butter
  • 2 onions, peeled and sliced
  • 2 green bell peppers, seeded and cut into thin rings
  • 2 red bell peppers, seeded and cut into thin rings
  • 1 cup beef broth
  • 1/2 lb mushrooms, sliced
  • 1/4 cup whipping cream
  • 1 tablespoon flour

Directions

  • If your meat isn't very thin, pound it until it is; sprinkle both sides lightly with salt and pepper.
  • Have ready beaten egg in one bowl, bread crumbs in another.
  • Dip veal into egg, let excess drip off, then dip in bread crumbs; set on a rack.
  • Heat oil and butter together in a large frying pan over medium heat.
  • Saute veal until golden on both sides, about 15 minutes total.
  • Remove to a serving platter and keep warm.
  • Add onions to the skillet (you may need to add a little extra oil) and saute until limp but not brown; then add pepper rings, beef broth and mushrooms.
  • Cook until vegetables are tender.
  • Combine cream and flour, and stir this into vegetables.
  • Heat until thickened, then pour over veal and serve immediately

Notes

Categories: Main Dish  Pork  Stove 
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