How to Make Veal Scallopini (Scaloppine) Schnitzel. AKA Jagerschnitzel. Recipe with Red Kitchen (VIDEO)

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A classic of both Italian and German culture – Veal Scaloppine, in Italian, or Veal Schnitzel as it would be known in Germany.Today we welcome Red Kitchen, a food channel from Munich Germany. They took some time from their New York City trip to come visit and cook with us. Scaloppine and Schnitzel are essentially the same thing. They simply describe the characteristic of the cut of meat and preparation – slices of meat pounded into thin wedges. It could be chicken, beef, pork… in today’s case we used veal.
We didn’t really have a plan for our shoot today. We just decided on a dish and went with the flow, having some fun in the kitchen as everyone should. And it was great fun. We hope you enjoy it.
And even if you don’t speak German, you might want to visit the Red Kitchen channel. They do a wonderful job shooting and describing their recipes, and you might be able to follow along just by watching. Check them out.
And here are the approximate amounts for our recipe, scaled for about 4 diners:
12 scaloppine (3 x person), 2lb mixed funghi(they shrink), 1 large onion, 3 big multicolor peppers, 1/2c olives, 1/2c passata pomodoro, butter &cream as needed

Red Kitchen Channel https://www.youtube.com/user/egourmetorg
Red Kitchen’s NYC video http://youtu.be/vqQzbpLJm7M
*music courtesy of us.audionetwork.com