Authentic Zigeunerschnitzel Recipe: A Taste of Hungary

INGREDIENTS

4 tablespoons all-purpose flour, divided 1/2 teaspoon salt 1/4 teaspoon white pepper 4 boneless sirloin pork cutlets (3/4 to 1 pound), pounded to 1/4-inch thickness 3 tablespoons vegetable oil, divided 1 onion, chopped 1 green bell pepper, diced 1 tomato, peeled, seeded and chopped 1 teaspoon mild or hot paprika 1 cup beef broth 1 to 2 tablespoons whipping cream (optional)

PREPARATION:

1. Combine 2 tablespoons flour, salt and white pepper in shallow bowl. Coat pork, one piece at a time, in flour mixture, shaking off excess.
2. Heat 1 tablespoon oil in large skillet over medium-high heat until hot. Cook pork in batches 2 to 3 minutes per side or until golden brown and barely pink in center. Remove from skillet; keep warm.
3. Reduce heat to medium. Add 1 tablespoon oil. Add onion and bell pepper. Cook and stir 10 minutes. Add tomato; cook 5 minutes. Remove vegetables from skillet and set aside.
4. To prepare gravy, heat remaining 1 tablespoon oil in skillet over medium heat until hot. Stir in remaining 2 tablespoons flour and paprika. Cook and stir 1 minute.
5. Whisk in beef broth. Cook and stir about 3 minutes or until thickened; cook 1 to 2 minutes more. Stir in whipping cream, if desired. Add pork and vegetables; heat through.

This recipe appears in: European