• Six 3-ounce veal cutlets
  • 2 tablespoons butter
  • 1/4 pound smoked ham, thinly sliced
  • 1/4 pound mushrooms, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • Pitted ripe olives
  • Paprika
  • Cayenne
  • Dry white wine


Season veal with salt and pepper. Melt butter in a large skillet over medium-high heat. Add veal and sauti until browned, turning once, about 8 to 10 minutes. Transfer the veal to a heated platter and keep warm. Add ham, mushrooms, peppers, onion and olives to the same skillet. Sauti over medium-high heat until tender - about 4 minutes. Season to taste with paprika and cayenne. Blend in wine. Spoon over veal and serve immediately. Serve with Spaetzle.

4 servings

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Submitted 6/13/05.
Source: Bon Appitit Archives
Submitted By: Marlen
Zigeuner Schnitzel