Zigeunerschnitzel (and a low carb version)

Traditional pork schnitzel with a red sauce made from tomato, red peppers and paprika. Works really well together. It was traditionally served with rice but we have done smokey mash which was pretty good.

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Enough thin pork schnitzel for your crowd.

Dip in seasoned flour, egg, then breadcrumbs (either homemade or panko).

Shallow fry in a non-stick frying pan with a mix of veggie oil and butter for flavour.

You can add herbs to the breadcrumbs to boost the flavour of the schnitzel.

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For the sauce:

2 onions, finely chopped

1 red pepper, deseeded and sliced into strips

1 yellow pepper, deseeded and sliced into strips

4 spring onions, cut into bite sized pieces

100ml white wine

300ml beef stock

100ml tomato passata (or chopped tomatoes from a tin)

2 gherkins, chopped

1 tbsp paprika

Heat a large knob of butter in a saucepan and add the onion. Fry until transparent then add the peppers, followed by the spring onions. Saute for a bit longer until softening.

Deglaze with the wine, then add the stock, tomato, pickles and paprika and simmer for about 8-10 mins. Season with salt and pepper.

Serve the schnitzel with rice or mash and top with the sauce.

My low carb, keto friendly version of a schnitzel involves dunking in egg and then covering in a mixture of ground almonds, herbs and seasoning and sometimes parmesan too.

You could zuzz up a 90 second keto bread that has been toasted and left for a day. Not tried that yet.