Pork Schnitzel in Creamy Paprika Sauce

This flavorful German Schnitzel dish features tender pork cutlets sautéed with onions and bell peppers and coated in a rich, creamy tomato sauce.

Course Main Course

Cuisine German

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 657kcal

Author Jas

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.

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.

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.

Storage:

Any leftover pork Schnitzel with pepper sauce can be stored in the fridge for up to 3 days, or frozen for longer storage.