Zigeunerschnitzel Gypsy Schnitzel
Zigeunerschnitzel, or Gypsy Schnitzel, is a vibrant and flavorful German classic that combines crispy breaded pork cutlets with a zesty bell pepper sauce. This dish begins with tender, golden-brown schnitzel, perfectly seasoned and pan-fried for a satisfying crunch. The star of the recipe, however, is the rich, colorful sauce made with sautéed red and green bell peppers, onions, garlic, and a medley of spices like paprika for a smoky kick. Simmered with crushed tomatoes, broth, and a touch of vinegar, the sauce strikes the perfect balance of tangy and savory. Served hot and garnished with fresh parsley, Zigeunerschnitzel pairs beautifully with sides like fries, rice, or a crisp green salad. A comforting and hearty dish, it’s perfect for fans of central European cuisine looking to add bold flavors to their table.
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Recipe Information
Ingredients
- 4 pieces Pork cutlets (boneless)
- 1 cup All-purpose flour
- 2 large Eggs
- 1.5 cups Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Vegetable oil
- 2 tablespoons Butter
- 1 large (diced) Red bell pepper
- 1 large (diced) Green bell pepper
- 1 medium (diced) White onion
- 2 minced Garlic cloves
- 2 tablespoons Tomato paste
- 1 cup Crushed tomatoes
- 1.5 teaspoons Paprika powder
- 1 teaspoon Sugar
- 1 cup Chicken or vegetable broth
- 1 tablespoon White vinegar
- 2 tablespoons (chopped) Fresh parsley (optional, for garnish)
Instructions
Place the pork cutlets between two sheets of plastic wrap and pound them to about 1/4 inch thickness using a meat mallet.
Season the cutlets with salt and black pepper on both sides.
Set up a breading station with three shallow bowls: fill one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each cutlet in flour, then dip it in the eggs, and finally coat it in breadcrumbs. Ensure an even coating. Set aside.
Heat vegetable oil in a large skillet over medium heat. Once hot, add the breaded schnitzels and fry for about 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
In the same skillet, add butter and melt over medium heat. Sauté the diced onion, bell peppers, and minced garlic for about 5-7 minutes, until softened.
Stir in the paprika powder and tomato paste, cooking for another minute to release the flavors.
Add the crushed tomatoes, chicken or vegetable broth, sugar, and vinegar. Stir well and let the mixture simmer for 10-15 minutes, stirring occasionally. Adjust salt and pepper to taste.
Once the sauce thickens slightly, remove it from heat.
Serve the schnitzels on individual plates and generously ladle the bell pepper sauce over each. Garnish with fresh parsley, if desired.
Enjoy your Zigeunerschnitzel with a side of fries, rice, or a simple green salad.
Nutrition Facts
Calories |
3533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.2 g | 263% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 68.0 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 6342 mg | 276% | |
| Total Carbohydrate | 270.7 g | 98% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 42.4 g | ||
| Protein | 165.9 g | 332% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 339 mg | 26% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3758 mg | 80% | |
*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.
