Zigeunerschnitzel

Zigeunerschnitzel is a German specialty consisting of a thin, breaded, and pan-fried veal cutlet (but pork, or chicken can also be used) that is finished with a spicy sauce on top just before serving. This schnitzel was named after the sauce it is topped with, which is called zigeuner sauce or gypsy sauce and is typically made with a combination of bell peppers of different colors, onions, tomato paste or tomatoes, mushrooms, wine, water, broth, and spices such as sweet and hot paprika. In Germany, the dish is not a common home-cooked meal but a typical food item that can be enjoyed at restaurants, cafeterias, and food stalls. Zigeunerschnitzel is usually accompanied by sides such as french fries, salzkartoffeln (salt potatoes), and salads, but it also pairs well with rice or spätzle. The name of this dish has been deemed offensive and politically incorrect toward the Romani people, which has led to a ban of its use in some parts of Germany and the rise of alternative names for this schnitzel such as balkanschnitzel or paprikaschnitzel.