Paprika Cream Schnitzel
Indulge in the rich and comforting flavors of Paprika Cream Schnitzel, a classic dish elevated with a velvety sauce that’s sure to impress. Perfectly breaded and golden-fried pork cutlets are paired with a creamy paprika-infused sauce, made luxurious with sautéed onions, garlic, chicken stock, and heavy cream. The smoked or sweet paprika adds a subtle depth, while a touch of tomato paste balances the richness. Ready in under an hour, this dish is as satisfying as it is simple, ideal for a cozy family dinner or an elegant gathering. Serve over fluffy mashed potatoes, al dente pasta, or alongside a crisp green salad for a meal that combines comfort and sophistication. With its irresistible combination of crispy schnitzel and luscious cream sauce, Paprika Cream Schnitzel is destined to become a favorite in your recipe collection!
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Recipe Information
Ingredients
- 4 pieces Pork cutlets (thinly sliced)
- 100 grams All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 teaspoons Paprika (sweet or smoked, as preferred)
- 2 large Eggs
- 150 grams Breadcrumbs
- 100 milliliters Vegetable oil (for frying)
- 20 grams Butter
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 250 milliliters Chicken stock
- 150 milliliters Heavy cream
- 1 tablespoon Tomato paste
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Place the pork cutlets between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin until about 1/4 inch (6 mm) thick. Set aside.
In a shallow dish, mix the flour with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of paprika.
In a second dish, beat the eggs.
In a third dish, combine the breadcrumbs with the remaining 1 teaspoon of paprika.
Dredge each cutlet in the seasoned flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. Press the breadcrumbs lightly onto the cutlets to ensure they stick. Set the breaded cutlets on a plate.
Heat the vegetable oil in a large skillet over medium heat. Fry the schnitzels in batches for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil and keep warm.
Drain any remaining oil from the skillet, leaving a small residue. Add the butter to the skillet and melt over medium heat.
Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Stir in the chicken stock, tomato paste, and remaining 1/2 teaspoon of salt and black pepper. Bring the mixture to a simmer.
Reduce the heat and stir in the heavy cream. Cook for 3–4 minutes until the sauce thickens slightly.
Taste the sauce and adjust the seasoning if necessary.
Return the schnitzels to the pan, spooning the sauce over them to coat. Cook for 1–2 minutes to warm the schnitzels through.
Garnish with chopped parsley, if desired, and serve immediately with mashed potatoes, pasta, or a green salad.
Nutrition Facts
Calories |
3714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.2 g | 313% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 5412 mg | 235% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 19.4 g | ||
| Protein | 164.7 g | 329% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 261 mg | 20% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2411 mg | 51% | |
*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.
