German Gypsy Schnitzel Zigeunerschnitzel
This easy Zigeunerschnitzel recipe features pork schnitzel cooked in a flavorful pepper sauce for an authentic German meal at home. Simple ingredients and big flavor every time.
Servings: 4 people
Calories: 427kcal
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
Top Tips for Great Zigeunerschnitzel
• Flatten the pork evenly so it cooks quickly and doesn’t dry out.
• 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.
• 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.
Nutrition
Calories: 427kcal | Carbohydrates: 16g | Protein: 36g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 817mg | Potassium: 1017mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2924IU | Vitamin C: 84mg | Calcium: 118mg | Iron: 2mg
