Zigeuner Schnitzel aus dem Ofen

Ingredients:

For the Schnitzel:

• 4 veal or pork schnitzel
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• 4 tablespoons vegetable oil

For the Zigeuner Sauce:

• 1 onion, finely chopped
• 1 bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1 teaspoon caraway seeds
• Salt and pepper, to taste
• 1/2 cup beef or vegetable broth
• 2 tablespoons vegetable oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the schnitzel with salt and pepper.
3. Set up a breading station with three shallow dishes. Place the flour in one, beat the eggs in another, and put breadcrumbs in the third.
4. Dredge each schnitzel in the flour, dip it into the beaten eggs, and coat it with breadcrumbs.
5. Heat vegetable oil in a large skillet over medium-high heat. Fry the schnitzel for 2-3 minutes per side or until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
6. In a separate pan, heat 2 tablespoons of vegetable oil. Sauté the chopped onion, sliced bell pepper, and minced garlic until softened.
7. Add diced tomatoes, tomato paste, paprika, caraway seeds, salt, and pepper to the vegetable mixture. Stir well.
8. Pour in the beef or vegetable broth and simmer the sauce for 5-7 minutes, allowing it to thicken slightly.
9. Place the fried schnitzel in a baking dish and pour the Zigeuner sauce over them.
10. Bake in the preheated oven for 20-25 minutes, or until the schnitzel is cooked through and the sauce is bubbly.
11. Serve the Zigeuner Schnitzel aus dem Ofen hot, garnished with fresh herbs if desired. Enjoy with your favorite side dishes, such as mashed potatoes or spaetzle.

Guten Appetit! (Enjoy your meal!)