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Zigeuner Schnitzel or Gypsy Schnitzel on a plate served with french fries and a glass of beer

Zigeuner Schnitzel (Paprika Schnitzel)

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
One of the most popular schnitzel recipes in all of Germany! Zigeuner Schnitzel or Gypsy Schnitzel is a delicious combination of crumbed pork cutlets and a lightly spiced sauce made from tomatoes and fresh peppers.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Serves 4

Ingredients

for the schnitzel:

  • 500 g pork schnitzels 4 boneless pork chops / escalopes
  • 2 Tbsp plain or all-purpose flour
  • 2 tsp sweet paprika powder
  • 2 eggs beaten
  • 2 cups fresh bread crumbs
  • 2 Tbsp sunflower oil
  • 50 g butter

for the Zigeuner / Paprika Sauce

  • 1 Tbsp butter
  • 1 Tbsp sunflower oil
  • 1 large red bell pepper finely sliced
  • 1 large yellow bell pepper finely sliced
  • 2 medium red onions halved and sliced
  • 2 large garlic cloves chopped
  • 2 Tbsp tomato paste or tomato puree
  • 400 g can of whole, peeled tomatoes
  • 125 ml white wine
  • 1 tsp vegetable stock powder
  • 1 tsp sweet paprika powder
  • 1 tsp spicy paprika powder or mild chili powder
  • 1 tsp sugar
  • sea salt and black pepper

to serve:

  • small bunch of fresh parsley
  • French fries / pommes frites
  • lemon wedges

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

  • PREPARE THE SCHNITZELS: Use a meat tenderizer or rolling pin to pound the schnitzels thinly. Season well with salt and pepper.
  • CRUMB THE SCHNITZELS: Stir the flour and paprika powders together in a shallow bowl, pour the eggs into a second shallow bowl, season with a little salt and spread the breadcrumbs over a large dish. Working one at a time, dredge the schnitzels through the flour, then the beaten egg mixture, shaking off any excess. Place into the breadcrumbs, turning until covered. Set aside.
  • SAUTÉ THE VEGETABLES: Melt the butter and oil together in a large saucepan over medium heat. Add the peppers and red onions to the pan and cook for 10 minutes, stirring until soft. Add the garlic and tomato paste and stir to combine.
  • MAKE THE SAUCE: Use a pair of clean scissors to cut the tomatoes in the can, then add to the pan along with the wine, stock powder, paprika powders and sugar. Season with salt and pepper, then simmer for 10 minutes until reduced. Pour into a bowl or small saucepan and keep warm.
  • FRY THE SCHNITZELS: Wipe out the frying pan with a paper towel, then return to the heat. Melt the butter and oil together, then gently cook the schnitzels two at a time, turning when golden brown. You’ll need around 3-4 minutes on each side. Keep the first schnitzels warm while cooking the remainder.
  • SERVE: Divide the schnitzels between 4 warmed plates, top with the Zigeuner sauce, fresh parsley and serve with French fries and lemon slices on the side.

Notes

  • If you can't get a mixture of bell peppers, use all red peppers instead.
  • 1 medium onion weighs approximately 200g.
  • Feel free to add more paprika powder of a squeeze of lemon juice to taste.

Nutrition

Serving: 1schnitzel | Calories: 763kcal | Carbohydrates: 65g | Protein: 49g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 6g | Cholesterol: 116mg | Sodium: 969mg | Potassium: 796mg | Fiber: 8g | Sugar: 14g | Vitamin A: 2850IU | Vitamin C: 108mg | Calcium: 185mg | Iron: 6mg