Gypsy Schnitzel Zigeunerschnitzel
Transform your dinner table with the rich and flavorful Gypsy Schnitzel (Zigeunerschnitzel), a beloved German classic that combines crispy, golden-breaded pork cutlets with a vibrant, zesty bell pepper and tomato sauce. This recipe transforms tender pork loin into perfectly pan-fried schnitzels, coated in a trio of flour, eggs, and breadcrumbs for maximum crunch. The bold, paprika-infused sauce is a colorful medley of red, green, and yellow bell peppers, onions, garlic, and a touch of tomato paste, simmered with chicken stock for a silky, tangy finish. Ready in under an hour, this dish is perfect for weeknight dinners or weekend feasts. Serve your Gypsy Schnitzel with its glossy sauce ladled generously on top and a sprinkle of fresh parsley for a restaurant-worthy meal that will transport your taste buds straight to Germany! Perfect keywords: Gypsy Schnitzel, Zigeunerschnitzel recipe, authentic German schnitzel, bell pepper sauce, breaded pork cutlets.
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Recipe Information
Ingredients
- 4 pieces (about 5 oz each) Boneless pork loin
- 1 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Vegetable oil
- 2 tablespoons Butter
- 1 medium (thinly sliced) Red bell pepper
- 1 medium (thinly sliced) Green bell pepper
- 1 medium (thinly sliced) Yellow bell pepper
- 1 medium (thinly sliced) Onion
- 2 cloves (minced) Garlic
- 2 tablespoons Tomato paste
- 1 cup Canned diced tomatoes
- 1 teaspoon Paprika
- 1 cup Chicken stock
- 1 teaspoon Sugar
- 2 tablespoons (chopped, for garnish) Parsley
Instructions
Place each pork loin piece between two sheets of plastic wrap. Use a meat mallet to pound the pork to an even thickness of about 1/4 inch.
Season the pork on both sides with salt and pepper.
Set up a breading station with three shallow bowls: one containing flour, another with beaten eggs, and the third with breadcrumbs.
Dredge each piece of pork in the flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Press lightly to ensure the breadcrumbs adhere well.
Heat the vegetable oil and butter in a large skillet over medium heat. Once hot, fry the breaded pork until golden brown and crispy on each side, about 3-4 minutes per side. Transfer to a plate lined with paper towels to drain excess oil.
In the same skillet, discard any excess grease, leaving about 1 tablespoon. Add the sliced bell peppers and onions. Sauté for 5-6 minutes until tender.
Add the minced garlic and sauté for another 1 minute until fragrant.
Stir in the tomato paste, paprika, and canned diced tomatoes. Cook for 2-3 minutes, letting the tomato paste caramelize slightly.
Pour in the chicken stock and add sugar. Bring the mixture to a simmer and let it cook for 10 minutes to thicken slightly.
Taste the sauce and adjust seasoning with salt and pepper as necessary.
Place each schnitzel on a serving plate and generously spoon the pepper sauce over the top.
Garnish with chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
3916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.0 g | 303% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 70.1 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 5174 mg | 225% | |
| Total Carbohydrate | 240.5 g | 87% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 40.4 g | ||
| Protein | 217.4 g | 435% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 442 mg | 34% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 4804 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
