Zigeunerschnitzel - Gypsy Style Schnitzel

A few days ago I made Jägerschnitzel aka Hunter Style Schnitzel. Today I came up with another popular dish from Germany, which is also schnitzel, but it is served with a different type of sauce that is Zigeuner sauce, or gypsy style sauce. As the name suggests, the sauce is slightly more piquant and has appealing, bright, red colour. Very tasty and definitely worth a try!

Zigeunerschnitzel - serves 2

The Cutlets

• 2 chicken/pork/veal cutlets
• 1 egg, beaten
• 1 tbs oyster sauce (optional)
• Salt and pepper
• 1/2 cup flour
• 1/2 cup panko bread crumbs
• Oil for frying

The Gypsy Sauce

• 1 Tbsp oil
• 1 Tbsp minced garlic
• 1 onion, sliced
• 1 bell pepper, sliced
• 2 Tbsp tomato paste
• 2 tsp ground paprika
• 1 tsp cayenne powder (or to taste)
• Beef/Chicken powder to taste
• 1 Tbsp flour
• 250 ml cream
• Sugar, to taste
• Freshly ground pepper

Instructions

The Cutlets

1. Set the eggs, flour and bread crumbs in three different shallow bowls.
2. Add oyster sauce, salt and pepper to the egg bowl and mix well.
3. One at a time, dredge the cutlet in the flour, then dip in the egg mixture and coat with the bread crumbs.
4. Repeat step 3 one more time (optional).
5. Deep-fry the cutlets until golden brown.
6. Serve with gypsy sauce, salad and fries.

The Gypsy Sauce

1. Sauté chopped onion and garlic with 1 Tbsp of oil.
2. Add tomato paste, ground paprika, cayenne powder and beef powder.
3. Pour the cream and mix well.
4. Add bell pepper slices and cook for 1 minute.
5. Dust with flour and season with sugar and pepper. Cook until sauce is thickened.