German Gypsy Schnitzel Zigeunerschnitzel
Zigeunerschnitzel translates to “Gypsy Schnitzel,” which is seen as a derogatory term for the Roma. In many places, alternative names like Paprikaschnitzel or Balkanschnitzel are used instead. This schnitzel is topped with a bell pepper, onion, and tomato sauce, and can be finished with melted cheese.
Try my Wiener Schnitzel, classic German Schnitzel, and Jägerschnitzel recipes.
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Serve with crusty bread, roasted or mashed potatoes, buttery spaetzle, or rice.
Why You Should Make This
Ingredients Notes
- Boneless Pork Chops: You can also use bone-in pork, or sub with chicken or veal. If you want to make a crispy breaded schnitzel instead of this bare variation, follow my German schnitzel recipe instructions first.
- Ajvar: A Balkan roasted red pepper, sunflower oil, and eggplant sauce. Totally optional, but it is now found in most grocery stores.
- Peppers: Sweet red bell peppers work best, but feel free to add some spicy varieties if you prefer.
- Flour: For dredging the meat—completely optional if making a gluten-free dish.
- Red Wine: Replace with a splash of balsamic instead.
- Cheese: Totally optional as well. Use your favorite; I prefer mozzarella, Gouda, feta, or Edam.
The full ingredient list with quantities is in the recipe card below.
Recipe Instructions & Process Photos
Step 1:
Place the pork cutlets between two sheets of parchment paper or plastic wrap (I avoid using plastic wrap due to the presence of microplastics) and pound them to 1/4 inch thick using the flat side of a meat tenderizer. Lightly season both sides with salt and black pepper. Lightly dredge the pork chops in flour, shaking off any excess. Set aside.
Step 2:
Heat the lard/fat or oil in a large cast-iron or stainless steel skillet over medium-high heat. Add the meat and sear for 2-3 minutes on each side, or until golden brown and just cooked through. Remove the pork to a plate and set aside covered.
Step 3:
Get all of your vegetables and other ingredients for the sauce prepped if you have not already—you should do this first.
Steps 4-6:
In the same skillet, adding more oil if needed, sauté the onions over medium heat until translucent, about 5 minutes.
Stir in the bell peppers and cook until softened and slightly wrinkled at the edges, about 5 minutes. Add the mushrooms and cook for another 5 minutes until softened.
Add the garlic and tomato paste, stirring for 1-2 minutes until fragrant.
Pour in the red wine and simmer for 2-3 minutes to cook off the alcohol. Add the chopped tomatoes, paprika, salt, and pepper. Simmer for 10 minutes, partially covered, stirring occasionally. If the sauce becomes too thick, deglaze with a splash of water, wine, or stock.
Step 7:
Return the schnitzel to the skillet, nestling the pieces under the sauce. Spoon the sauce generously over the schnitzel to cover it completely.
Steps 8:
Add dollops of ajvar over the top of each schnitzel. Sprinkle the shredded cheese evenly over the ajvar and sauce.
Place the skillet under the broiler (about 6 inches from the heat source) and broil for 2-3 minutes, or until the cheese is melted, bubbling, and lightly golden.
Serve this schnitzel with German potato salad, German cucumber salad, or a hearty roasted vegetable salad to complement it.
Recipe FAQs
Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, cool the schnitzel and sauce completely, then freeze them together for up to 3 months. Reheat in the oven at 350°F until hot throughout, then finish under the broiler for 1 to 2 minutes to revive the texture. If you made the breaded option, the coating will soften once it sits in the sauce, but broiling helps bring back a little crispness.
If you enjoy Zigeunerschnitzel, you will likely also appreciate other German schnitzel favorites like Jägerschnitzel, served with a creamy mushroom gravy called hunter’s sauce, and Rahmschnitzel, covered in a smooth and creamy sauce. You can also try my Chicken Schnitzel Sandwich, which comes with a similar sauce and Hungarian Chicken Paprikash.
There are many schnitzel styles across Germany and Central Europe, most named for their sauce or toppings:
• Wiener Schnitzel – classic veal version from Austria
• Schweineschnitzel – simple pork schnitzel
• Jägerschnitzel – mushroom gravy
• Rahmschnitzel – creamy sauce
• Zigeunerschnitzel – pepper and tomato sauce
• Schnitzel Holstein – fried egg, capers, anchovies
• Hamburger Schnitzel – topped with a fried egg
• Schnitzel Cordon Bleu – stuffed with ham and cheese
• Paprikaschnitzel – paprika cream sauce
• Pfefferschnitzel – peppercorn sauce
• Frankfurter Schnitzel – green herb sauce (Grüne Soße)
• Pariser Schnitzel – dipped in egg only, not breadcrumbs
• Backhendel style – similar to fried chicken, seasoned crumb coating
My Top Tips for the Best Zigeunerschnitzel
German Gypsy Schnitzel Zigeunerschnitzel
Equipment
- Large cast-iron or heavy skillet (oven-safe)
- Meat tenderizer (or rolling pin)
- Cutting Board and Sharp Knife
- Spatula or tongs
- Parchment paper or plastic wrap
- Measuring spoons and cups
Ingredients
For the Sauce:
- 3 tablespoons olive oil
- 1 large onion finely chopped
- 6 garlic cloves minced
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 2 large sweet bell peppers thinly sliced
- ¼ cup red wine
- ½ cup peeled chopped tomatoes (fresh or canned)
- 1 tablespoon sweet Hungarian paprika adjust to taste
- 10 small mushrooms thinly sliced
For the Schnitzel:
- 4 boneless pork chops
- 2 tablespoons all-purpose flour for dusting optional
- Lard or oil for frying
- A pinch of salt and black pepper
For Topping:
- ¼ cup ajvar optional
- ½ cup shredded cheese e.g., mozzarella, Gouda, or Edam
Instructions
Prepare the Schnitzel:
- Place the pork cutlets between two sheets of parchment paper and pound them to 1/4 inch thick using the flat side of a meat tenderizer. Lightly season both sides with salt and black pepper.
- Lightly dredge the pork chops in flour, shaking off any excess. Set aside.
Sear the Schnitzel:
- Heat the lard or olive oil in a large cast-iron skillet over medium-high heat.
- Add the schnitzel and sear for 2-3 minutes on each side, or until golden brown and just cooked through. Remove the schnitzel to a plate and set aside covered.
Make the Sauce:
- In the same skillet, add more lard if needed and sauté the onions over medium heat until translucent, about 5 minutes.
- Stir in the bell peppers and cook until softened and slightly wrinkled at the edges, about 5 minutes. Add the mushrooms and cook for another 5 minutes until softened.
- Add the garlic and tomato paste, stirring for 1-2 minutes until fragrant.
- Pour in the red wine and simmer for 2-3 minutes to cook off the alcohol. Add the chopped tomatoes, paprika, salt, and pepper. Simmer for 10 minutes, stirring occasionally. If the sauce becomes too thick, deglaze with a splash of water, wine, or stock.
- Return the schnitzel to the skillet, nestling the pieces under the sauce. Spoon the sauce generously over the schnitzel to cover them completely.
- Add dollops of ajvar over the top of each schnitzel. Sprinkle the shredded cheese evenly over the ajvar and sauce.
Broil to Finish:
- Place the skillet under the broiler (about 6 inches from the heat source) and broil for 2-3 minutes, or until the cheese is melted, bubbling, and lightly golden.
Serve:
- Serve the Zigeunerschnitzel hot, garnished with fresh parsley if desired. Pair with crusty bread, rice, or buttery spaetzle for a complete mea
Notes
• Give the peppers and onions enough time to soften and build real flavor before adding anything else.
• Choose a good quality sweet Hungarian paprika for the best color and taste.
• Keep a close eye under the broiler so the cheese melts and browns without overcooking the pork.
• Let the dish sit for a minute before serving so the sauce thickens and coats the schnitzel nicely.
