📝 About This Recipe
A cornerstone of German Gasthaus culture, Zigeunerschnitzel (now often called Paprikaschnitzel) features tender, golden-brown pork cutlets smothered in a vibrant, piquant sauce. This dish perfectly balances the crunch of a perfectly fried schnitzel with a rich, smoky gravy loaded with sautéed bell peppers, onions, and a touch of heat. It is a soul-warming meal that captures the rustic elegance of European comfort food at its finest.
🥗 Ingredients
The Schnitzel
- 4 pieces Pork Loin Cutlets (about 6 oz each, pounded to 1/4 inch thickness)
- 1/2 cup All-purpose Flour (for dredging)
- 2 large Eggs (beaten with a splash of water)
- 1.5 cups Plain Breadcrumbs (traditional fine crumbs work best)
- 1/2 cup Clarified Butter or Neutral Oil (for shallow frying)
- to taste Salt and Black Pepper
The Paprika Sauce
- 3 pieces Bell Peppers (mixed colors (red, yellow, green), sliced into thin strips)
- 1 large Yellow Onion (halved and thinly sliced)
- 2 cloves Garlic (minced)
- 1 tablespoon Tomato Paste (concentrated)
- 2 tablespoons Sweet Hungarian Paprika (high quality for best color)
- 1/2 teaspoon Smoked Paprika (adds a subtle depth)
- 1.5 cups Beef or Vegetable Broth (low sodium preferred)
- 1/4 cup Dry White Wine (such as Riesling or Pinot Grigio)
- 1 tablespoon Cornstarch (mixed with a little cold water)
- 3-4 pieces Pickled Gherkins (finely diced for acidity)
👨🍳 Instructions
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1
Prepare the meat: Place the pork cutlets between sheets of plastic wrap and use a meat mallet to pound them evenly to about 1/4 inch thickness. Season both sides generously with salt and black pepper.
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2
Set up a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with breadcrumbs.
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3
Start the sauce: In a large skillet over medium heat, add a tablespoon of oil and sauté the sliced onions and bell peppers for 8-10 minutes until they are softened and slightly caramelized.
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4
Add the minced garlic and tomato paste to the vegetables. Stir constantly for 2 minutes to cook out the raw tomato taste and toast the garlic.
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5
Sprinkle the sweet and smoked paprika over the vegetables. Stir for just 30 seconds (do not burn the paprika or it will turn bitter), then deglaze the pan with the white wine, scraping up any brown bits.
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6
Pour in the broth and add the diced gherkins. Bring to a gentle simmer, then reduce heat to low and let the sauce thicken slightly for 10-12 minutes.
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7
While the sauce simmers, bread the schnitzels. Dredge each cutlet in flour (shake off excess), dip into the egg wash, and finally coat thoroughly in breadcrumbs, pressing lightly to adhere.
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8
Heat the clarified butter or oil in a large frying pan over medium-high heat. The oil should be hot enough that a breadcrumb sizzles immediately upon contact.
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9
Fry the schnitzels in batches for 3-4 minutes per side. Gently shake the pan while frying so the oil washes over the top of the meat; this helps the breading puff up (soufflé).
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10
Once the schnitzels are deep golden brown and crispy, remove them and let them drain briefly on paper towels.
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11
Finalize the sauce: Stir the cornstarch slurry into the simmering pepper sauce. Let it bubble for 1 minute until glossy and thick. Season with salt and pepper to taste.
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12
Plate the crispy schnitzels and pour a generous portion of the hot paprika sauce over half of the meat, leaving some breading exposed to maintain that delightful crunch.
💡 Chef's Tips
For the best crust, do not press the breadcrumbs too hard into the meat; a loose coating allows the breading to 'breathe' and puff up. Always use a high-quality Hungarian paprika; it is the soul of the sauce and provides the signature deep red color. If you prefer a creamier sauce, stir in 2 tablespoons of heavy cream or sour cream right before serving. To keep the first batch of schnitzels warm while you finish the rest, place them on a wire rack in a 200°F (95°C) oven. Ensure your frying fat is hot enough (about 340°F/170°C); if the oil is too cold, the breading will soak up grease and become soggy.
🍽️ Serving Suggestions
Serve with classic German Bratkartoffeln (pan-fried potatoes with bacon and onions). A side of buttery Spätzle (German egg noodles) is perfect for soaking up the extra paprika sauce. Pair with a crisp, cold German Pilsner or a dry Riesling to cut through the richness of the fried meat. A simple green side salad with a light vinaigrette provides a refreshing contrast to the hearty flavors. For an authentic touch, garnish with a lemon wedge and a sprig of fresh parsley.