Gypsy Schnitzel

Serving Size : 6

• 6 veal scallops
• salt and pepper
• 1 egg -- lightly beaten
• 1 cup bread crumbs
• 2 tablespoons oil
• 2 tablespoons butter
• 2 1/2 medium onions -- chopped
• 2 green peppers -- thinly sliced
• 2 sweet red peppers -- thinly sliced
• 1 cup hot water
• 1 cube beef bouillon
• 6 ounces fresh mushrooms -- sliced
• 1/4 cup whipping cream
• 1 tablespoon flour

Pound meat very thin. Salt and pepper. Dip veal into egg, then in bread crumbs. Heat oil and butter together over medium heat. Saute veal until golden (about 15 minutes). Remove to another pan and keep warm. Add onions to the skillet used for cooking veal. Saute until limp but not brown. Add green and red pepper, water, bouillon cube and mushrooms. Cook until just tender. Combine cream and flour; then stir into vegetable mixture. Heat until just thickened. Pour over warm veal and serve hot.
Veal recipe from "Southern Sideboards," by the Junior League of Jackson, MS