Gypsy Schnitzel Recipe
Pork loin sautéed with mushrooms, onions, and red peppers in a brandy cream sauce, finished with just the right amount of spice.
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Ingredients
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Meat
Vegetables
Sauce
Method
Preparation
- 1
Prepare the Pork Loin
Trim any excess fat from the pork loin and slice it into thin cutlets approximately 1/2 inch thick.
- 2
Chop Vegetables
Finely chop the onion, slice the mushrooms, and dice the red bell pepper.
Cooking
- 3
Sauté the Pork
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the pork cutlets and sauté until browned and cooked through, about 3-4 minutes per side. Remove from the skillet and set aside.
- 4
Cook the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion, mushrooms, and red bell pepper until softened, about 5-7 minutes.
- 5
Make the Sauce
Pour in the brandy and scrape any browned bits from the bottom of the skillet. Let the brandy reduce for about 2 minutes, then stir in the heavy cream, garlic powder, paprika, salt, and black pepper. Simmer for another 3-5 minutes until the sauce thickens slightly.
- 6
Combine and Serve
Return the sautéed pork to the skillet, coating it with the sauce. Cook for an additional 2 minutes to heat through. Serve hot.