Heat 2 tablespoons of oil in a large cast-iron or non-stick skillet over medium-high heat. Add four schnitzel and sear them about 5 minutes per side (see recipe tips). Remove the schnitzel to a plate and season with salt and pepper.
Pour remaining two tablespoons of oil to the same skillet. Add sliced onion, three peppers cut in strips, two minced garlic cloves, 1/2 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 1/2 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.
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 1/4 to 1/2 - 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.
Serve this skillet Gypsy schnitzel dinner over mashed potatoes, noodles or rice for the ultimate comfort.