Gypsy Schnitzel / Zigeuner Schnitzel

I found this recipe on It was submitted by Irene.
Thank you for sharing! :)


2 eggs, beaten
1/2 c. milk
2 tbsp. water
1 1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
Pinch of nutmeg grated
2 qts. boiling salted water
5 tbsp. butter
1/2 c. toasted bread crumbs

Beat eggs, milk and water. Add flour, salt, baking powder and nutmeg til well mixed.

We don’t have a spaetzle maker – we improvise and use a ricer. We fill the ricer with the dough and push it through the holes and into the boiling water. Boil for 8 minutes.

Drain, and sautee in melted butter. Sprinkle bread crumbs over the dumplings. Continue to sautee until slightly browned.

Zigeuner Schnitzel:


3 slices bacon, chopped
4 veal cutlets, pounded thin
4 assorted peppers, sliced
1 large onion, sliced
3 carrots, sliced
3 – 4 small tomatoes, seeded and diced
2 tablespoons garlic, chopped
2 tablespoons paprika
1 cup red wine
2 cups beef stock
Salt and pepper to taste
1/2 cup sour cream
2 tablespoons flour

Sautee bacon til cooked through and fat is rendered. Add veal and sautee til brown. Remove veal from pan and set aside. Add vegetables except for tomato, cook til slightly soft. Add paprika, tomato, red wine and stock. Salt an pepper to taste. Bring to a simmmer. Add veal. Cover and simmer on low.

Prepare spaetzle. (recipe above)

Mix sour cream and flour together. Stir in to veal/vegetable mixture. Continue to stir til creamy gravy like consistancy is reached.

To serve, plate veal and spaetzle. Place vegetable mixture over veal. Cover veal and spaetzle with desired amount of gravy.

Serve with a nice wine. We chose a 2000 Ridge Zinfandel, Late Picked Nervo


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