This flavorful Schnitzel dish features tender pork cutlets sautéed with onions and bell peppers and coated in a rich, creamy tomato sauce. It's a German specialty easily made in a skillet, bound to become a family favorite!
This German dish, mostly known as Zigeunerschnitzel (Gypsy Schnitzel), is now called Balkanschnitzel or Paprikaschnitzel.
In 2013, Hannover banned the original name from all municipal eateries after the Forum of Sinti and Roma filed a discrimination complaint, though the ethnically inappropriate term is still widely used.
This pork Schnitzel in roasted pepper sauce is still among the most popular schnitzels in Germany (and Hungary, where it allegedly originated), along with the Wiener schnitzel and the Jägerschnitzel.
What is a Schnitzel?
Schnitzel, which means "cutlet" in German, is traditionally made with thinly pounded veal, usually breaded and fried. Pork is easier to find and less expensive, so we used that in this version.
We omitted breading in this Paprikaschnitzel recipe for less carbs and mess, quickly pan-seared it, and simmered it in a flavorful bell pepper sauce. Paprika means "bell pepper" in German.
❤️ Why we love this Paprikaschnitzel
One-pan meals are my go-to for busy weekdays - no one enjoys extra dishes! We’ve turned this traditionally oven-baked Schnitzel recipe into a simple skillet dinner, skipping the breading for a healthier option without sacrificing flavor.
I find breading tends to get soggy in the sauce, and nobody likes that.
🛒 Ingredients and Notes
A few notes on the pork Schnitzel recipe ingredients:
- Meat - we used boneless pork cutlets, but veal or chicken are also often used.
- Bell peppers - any color you like. We used a 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. You can use mozzarella if you must.
🔪How to Make Pork Schnitzel in Pepper Sauce
The method is straightforward - because a good skillet dinner should be simple and easy, with the bonus of minimal cleanup!
Step 1 - Prep the Ingredients
Rinse and pat dry the cutlets, slice onions and peppers, mince the garlic, and grate the cheese.
💡Top Tip
For a quick and easy dinner, use frozen bell pepper strips and onion slices, or prep the veggies in the morning and store them in the fridge.
Step 2 - Sear the Meat
Cook the meat on both sides over medium-high heat in a cast-iron or non-stick skillet until browned but not cooked through. Remove from the skillet.
Step 3 - Cook the Vegetables
Sauté the onions, garlic, and peppers with oregano and chili.
Step 4 - Make the Sauce
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.
Step 5 - Top with Cheese
Return the Schnitzel to the skillet and sprinkle with shredded Gouda cheese. Remove from the heat and cool for 10 minutes before serving.
👩🍳 Expert Tips
- 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.
- Trim the fat from the pork cutlets to keep them from curling during searing.
- Once you put the meat in the skillet, don't fuss with it. It needs a few minutes to sear and lock in all that yummy flavor properly. Turn it only when it has a white border, about ¼ to ½ inch wide [see the first picture in the process photo]. You can also shake the pan; 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 more chili powder. If you don't like spicy food at all, use paprika.
🍽 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!
You can add mushrooms or any veggies you'd like. Although, it wouldn't be the same dish anymore. 😉
Place the leftovers in an airtight container and refrigerate for up to 3 days.
Even though the sauce contains heavy cream, it freezes well. Defrost overnight in the fridge or at room temperature for a few hours.
This pork cutlet and bell pepper recipe makes a great weeknight dinner because it can be prepped ahead of time.
More Pork Recipes You'll Love
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Pork Schnitzel in Creamy Paprika Sauce
EQUIPMENT
- cast iron skillet with a lid
- Chef's knife
Ingredients
- 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
Instructions
- 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 into strips, two minced garlic cloves, ½ teaspoon oregano, and a teaspoon of chili powder or paprika. 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.
Video
Notes
- 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.
- For a quick and easy dinner, use frozen bell pepper strips and onion slices, or prep the veggies in the morning and store them in the fridge.
- Trim the fat from the pork cutlets to keep them from curling during searing.
- Once you put the meat in the skillet, don't fuss with it. It needs a few minutes to sear and lock in all that yummy flavor properly. Turn it only when it has a white border, about ¼ to ½ inch wide [*see the first picture in the process photo]. You can also shake the pan; 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. Add more chili powder to your liking, or if you dislike spicy food, use paprika (not the smoky kind).
- For best results, read additional tips in the post above.
- Please remember that nutritional information is a rough estimate and can vary significantly depending on the products used.
Joseph says
A beautiful visual presentation. for the Eyes feast as well. my tip is Cut of Pork. get Pork Rib Eye roast y'all can slice it to desired thickness. so versatile so fork tender. been cooking 69 years. turning 81 in Feb. avid home cook Gardener and Fisherman. " PeaceBeWithYou "
Jas says
I'm so happy you like it, Joseph! Thank you for you feedback and the tip on meat cut - I'm definitely going to try it. Happy holidays and early birthday!!!
James Fidd says
This was very tasty recipe with lots of flavors complimenting each other. I used pan fried breaded pork cutlets (flour, egg, Italian bread crumbs). I also added two poblano peppers in with the onion and bell peppers, along with a can of diced tomatoes with chilies for additional zing but not over powering.
Jas says
I'm so glad you liked it and love your addition of poblano peppers. Yum!
Christine says
This was fantastic! The sauce is both creamy and bright and the flavor is delicious.
Jas says
Glad you liked it, Christine! 🙂
Mel says
OH,OH ! Just reading this has made me promise myself to cook this..The ingredients has made me dribble on my shirt ..Off to our local butcher,early next week..Thank you so much for putting this up..
Jas says
Yay! Hope you enjoy it as much as we do. Thanks for the giggle, btw!