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Zigeunerschnitzel recipe from the Eiffel Region of Germany

Please find this recipe.....Zigeuner Schnitzel recipe?//// We were stationed in Spangdahlem, Germany and had this dish at Mom's, a very popular restaurant in the town of Spangdahlem, Germany. Would love to make this dish!!!!!! Please help me find the recipe for this dish.

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Zigeunerschnitzel recipe from the Eiffel Region of Germany

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Nov 02, 2011
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starstarstarstarstar 		from a friend from deutschland
by: ELKE

hi i was born in preist a few towns from there meet my husband there in the 80 living in michigan now i was looking up zigeunerschnitzel and found ur side made the the zigeunerschnitzel came out very good thanks
Sep 15, 2010
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starstarstarstarstar 		Zigeuner Schnitzle
by: Barbara

I was born in germany and now I live here in Texas. Many of my friends have asked me to cook a german dish. My favorite is Zigeuner Schnitzle.
This is the way I prepare it:
5 or 6 lean boneless porkchops
Beat with meat cleaver, till tender, then spiece them with black pepper, paprika on both sides. Now you prepare one bowl with bread crumbs, one with 2 to 3 beaten eggs, and one with flour.
First dip the meat into the flour, and make sure it is covered, then into the eggs and last cover it with bread crumbs and set aside. Follow this till all the meat is breaded. For the sauce you will need 3 green and 2 red bell pepper. One large yellow onion, brown gravy mix, and some flour(might not be necessary)
In large frying pan with a little grease, fry the onion till tender. Cut bell peppers in stripes and add into the pan, add the gravy mix after it is prepared per instruction and mix it well. Turn heat down to simmer and cover the pan. Check on it after a while, so it won't stick to the pan, add more water if needed. In a seperate frying pan start frying the meat on both sides till golden brown.
Serve with Salzkartoffeln (salt potatoes) salad and a vegetable(peas and carrots).
When you serve the meat and the sauce, make sure you do not mix it prior to serving. Add the sauce onto the meat at table, so that the meat will still be crunchy.
Guten Appetitt, hope this will work.
Sep 04, 2010
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starstarstarstarstar 		Zigeuner Schnitzel Recipe
by: David

Hi Sarah - I was stationed at Spandahlem in '80-'83 and often dined at Mom's, but usually for the Jaeger Schnitzel, which we found to be the best. We also frequented the Metterich Gasthaus where the Zigeuner Schnitzel (and Metterich Snappes)were my tasty favorites. In the 27 years since, I have never found a Zigeuner Schnitzel that I enjoyed as much. I have not searched extensively online, however, I did find a recipe by Chef Robert Graf of the Alphorn Bistro at the Inn at Danbury, CT, at www.newenglandrecipes.com, which I have now prepared (yesterday in fact) that is as close as I have come to recreating this dish as I knew it. It is a straight-forward, simple recipe that even I, not exactly a chef, could follow. The only thing I added was some cayenne pepper to heat it up a little. Other recipes found were breaded or used chicken broth, which is not as I remember it. And I could not find the Paprika Paste or Knorr's Zigeuner Sauce that was sometimes referenced. May be better that I didn't, for it turned out great from scratch! Thanks for your collection of recipes, your website and the memories - I have some work to do! Cheers - David

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