Hungarian Schnitzel A La Budapest




6 veal slices, pounded thin
Salt, pepper, paprika, cayenne pepper, flour
1 tbsp. finely minced onion
1/2 lb. mushrooms, minced or
1 tbsp. catsup
1 cup chicken broth
1/4 cup sherry
Finely minced parsley for garnish


Season the schnitzels with salt, pepper, paprika, and cayenne pepper, and dredge lightly with flour. Brown them gently in butter over moderate heat, until golden on each side. Add the rest of the ingredients, except the parsley, and cover. Simmer for 15 minutes, or until the veal is tender. Remove the schnitzels and keep warm.

To make a gravy, thicken the pan liquid with about 1 tablespoon flour (I like to mix flour with a bit of cold water to dissolve before adding to hot pan liquid). Boil, stirring constantly, until slightly reduced, and pour over the meat. Sprinkle with parsley and paprika before serving. Serves 6.

Cooking with Love and Paprika

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