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.
I have a few tips to help you get this recipe perfect, so make sure you read them before trying to make it!
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.