This easy and delicious German skillet Gypsy schnitzel dinner recipe is made of pork cutlets paired with onions and fresh peppers and then smothered in a creamy tomato sauce.
It's sure to be a huge hit with the whole family!
Gypsy schnitzel (Zigeunerschnitzel), also known as Balkanschnitzel or Paprikaschnitzel is one of the most popular schnitzels in Germany, along with the Wiener schnitzel, and the Jägerschnitzel.
We'll show you how to easily prepare this classic German dish.
📃 Why it Works
One-pan easy recipes are part of my weekday routine, whether I'm making breakfast, lunch, or dinner. After all, nobody likes extra washing up.
I converted this traditionally oven-baked dish into a skillet dinner. To make it even easier, I omitted breading the meat. It's also a bit healthier without changing the taste of the dish.
I find that breading tends to get soggy in the sauce, and nobody likes that.
🛒 Ingredients and Notes
A few notes on the Gypsy schnitzel recipe ingredients:
- Meat - we used boneless pork cutlets, but veal is often used as well as chicken.
- Bell peppers - any color you like. We used red, yellow, and orange combo.
- Broth - vegetable or chicken.
- Heavy cream - you can use half and half.
- Herbs - oregano and thyme. Ideally, fresh thyme as it adds such a light, and vibrant touch to the dish. However, dried oregano works just fine.
- Gouda cheese - for that gooey melted cheese layer on top, but you can use mozzarella if you must.
The method here is pretty simple. After all, simple and easy is the point of a good skillet dinner right alongside the minimal washing up bonus!
*A detailed and printable recipe card is available at the bottom of this post.
- Prep your ingredients - rinse and pat-dry the cutlets, slice onions and peppers, mince the garlic, and grate the cheese.
- Sear the meat - cook the meat over medium-high heat on both sides until browned but not cooked through. Remove from the skillet.
- Cook the vegetables - sauté the onions, garlic, and peppers with oregano and chili.
- Combine all the ingredients - deglaze the pan with broth and cream, add diced tomatoes, thyme, and cutlets. Cover and simmer for 30 minutes or until the meat is tender and then sprinkle with cheese. Enjoy!
See? Easy! It might not be the quickest, but most of that time is hands-off, so you can go and put your feet up while it cooks!
- When cooking in a cast-iron skillet, it's always a good idea to heat the skillet first, then add oil and other ingredients. It performs best when heated and cooled gradually.
- Once you put the meat in the skillet, don't fuss with it. It needs a couple of minutes to properly sear and lock in all that yummy flavor. Turn it only when it gets a white border all around, about ¼ to ½ - inch wide [see the first picture in the process photo]. You can also shake the pan and if the meat is no longer sticking, it's ready to be turned.
- Make sure your skillet has a fitting lid. The meat will cook faster.
- This dish can take the spiciness. If your family likes spicy foods, add hot pepper to your liking or more of the chili powder.
🍽 How To Serve It
I like to serve it over mashed potatoes, noodles, or rice for the ultimate comfort food.
It's worth having some crusty bread on the side to mop up the excess sauce at the end - even better if it's garlic bread!
❓ Frequently Asked Questions
Veal and pork cutlets or boneless pork chops work well for this recipe. If you're using chicken breast fillets, ask your butcher to butterfly them if they're too big. The thinner the schnitzel, the faster it cooks!
The original recipe only uses peppers, but you can add mushrooms or any veggies you'd like. Although, it wouldn't be the same dish anymore. 😉
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Skillet Gypsy Schnitzel Dinner
- cast iron skillet with a lid
- Chef's knife
- 4 thick pork schnitzel, cutlets or boneless pork chops
- 3 colorful bell peppers, cut into strips
- 1 large onion, sliced in half-moons
- 2 garlic cloves, minced
- 4 tablespoons oil
- ½ teaspoon dried oregano
- 1 teaspoon chili powder, or more to taste
- Salt and pepper to taste
- ½ cup vegetable broth
- 1 cup heavy cream
- 10 oz. diced tomatoes
- 4 oz. Gouda cheese, grated
- A few twigs of fresh thyme, optional
- Heat 2 tablespoons of oil in a large cast-iron or non-stick skillet over medium-high heat. Add four schnitzel and sear them for about 5 minutes per side (see recipe tips). Remove the schnitzel to a plate and season with salt and pepper.
- Pour the remaining two tablespoons of oil into the same skillet. Add sliced onion, three peppers cut in strips, two minced garlic cloves, ½ teaspoon oregano, and a teaspoon of chili powder. Sauté until the vegetables start to soften, about 8-10 minutes, stirring often.
- Deglaze the skillet with ½ cup of vegetable broth and one cup of cream. Stir in 10 oz. of diced tomatoes, a few twigs of fresh thyme if using, and seared cutlets; bring everything to a boil.
- Lower the heat and simmer, covered, for 30-45 minutes (depending on the schnitzel thickness). Sprinkle with 4 oz. shredded Gouda cheese and turn the heat off. Let cool for 10 minutes before serving. Garnish with fresh thyme or parsley if you wish.
- Number one would have to be to heat the skillet, then add the oil and other ingredients. It's always best to gradually heat and cool the skillet.
- The second one would have to be to avoid fussing with the meat once you add it to the skillet. This is because it needs those few minutes to sear so that the flavor gets properly locked in. You can tell that it's time to turn it when it gets a border around it approximately ¼ to ½ inch wide. You can also try shaking the pan, and if the meat is no longer sticking, then it's ready to be turned.
- Make sure that the lid fits your skillet tightly, too, as this will help the meat to cook faster.
- This dish can take the chili powder, so try not to reduce it if you can, but if you're a fan of spicy food, then it's worth either adding extra or using hot chili powder instead.