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4 servings


Schnitzel in German means "little cut" of meat and, without a prefix, refers to veal.  For this recipe pork tenderloin or thin slices of chicken may also  be used.


  • 1 to 1½ pounds veal cutlets or scaloppini, or pork tenderloin, cut into thin patties, or boneless chicken breasts, cut into thin pieces
  • 3 tablespoons butter or margarine
  • 1 small to medium green pepper, cored, seeds removed, and cut into thin strips or coarsely chopped
  • 8 ounces mushrooms, thinly sliced
  • 1 cup thinly sliced peeled carrots
  • 1 cup coarsely chopped peeled onion
  • 2 tablespoons flour
  • Salt and freshly ground black pepper to taste
  • ½ cup dry white wine
  • ½ cup water
  • Minced parsley (no stems) as desired for garnish


With a meat mallet or the flat side of a French knife, pound veal cutlets or pork tenderloin pieces or chicken breast pieces very thin (veal scaloppini will already probably be cut into very thin pieces).


In a medium heavy skillet, melt 2 tablespoons butter over moderate heat.  Add veal or pork or chicken pieces and brown meat, both sides, turning once.  Remove meat/chicken from skillet and set aside. 


Add remaining 1 tablespoon butter and vegetables to skillet.  Reduce heat to low, cover, and cook vegetables for 8 to 10 minutes or until vegetables are just tender. 


Blend in flour and season with salt and pepper to taste.  Add wine and water, blending well; cook, stirring frequently, until sauce is bubbly hot and slightly thickened.  Return meat to skillet.  Cover and simmer until meat is fork tender, about 15 to 20 minutes.  Vegetables should not be mushy.


To serve, arrange a veal or pork or chicken piece on each dinner plate.  Spoon sauce over each serving,, dividing evenly.  Garnish each with a sprinkle of minced parsley.

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