Zigeunerschnitzel (gypsy Schnitzel)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs lamb schnitzels or 1 1/2 lbs boneless chicken breasts
• 1 teaspoon pepper, to taste
• 1 teaspoon paprika, sweet to taste
• 1/4 cup flour
• 3 tablespoons canola oil
• 8 ounces mushrooms, sliced
• 1 large onion, sliced
• 1 green bell pepper
• 1 red bell pepper
• 1/2 cup red wine
• 1 cup chicken broth
• 1 (14 ounce) can tomatoes, ground
• 1 (5 1/2 ounce) can tomato paste
• 2 teaspoons chili paste
• salt

Recipe

• 1 place the schnitzel between 2 sheets of wax paper and pound to 1/4" thickness.
• 2 season the meat with pepper and paprika to taste.
• 3 lightly dredge the meat in flour shaking off any excess.
• 4 heat 2 tbsp of oil in fry pan and quickly brown both sides of the meat then turn the heat down to medium and fry each side for another 3-4 minutes.
• 5 remove the meat from the pan and keep warm.
• 6 add another tbsp of oil to the same pan.
• 7 wipe mushrooms clean and slice, then brown them lightly in the pan.
• 8 in the meantime finely chop or slice onions and add to pan.
• 9 half and de-seed the bell peppers, thinly slice and add to pan.
• 10 let the vegetables cock for about 10 minutes.
• 11 deglaze with the wine and broth, add the tomatoes, tomato paste and chilli paste and stir until heated through. season with salt and pepper to your taste.
• 12 pour sauce over the schitzel.
• 13 serve with home fries or french fries, spatzel,rice or noodles.