Title: Romani Schnitzel
Categories: Beef, Veal
Yield: 6 Servings
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
