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Home Zigeunerschnitzel

Zigeunerschnitzel

Name: Zigeunerschnitzel
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 people
Cuisine: German / Austrian
Ingredients: 4 pork schnitzels (about 150 g each); Salt and pepper to taste; 75 g flour; 2 eggs, beaten; 100 g breadcrumbs; Sunflower oil for frying; 1 large onion, sliced into half rings; 2 cloves garlic, finely chopped; 1 red bell pepper, cut into strips; 1 green bell pepper, cut into strips; 400 g diced tomatoes (canned); 2 tbsp tomato paste; 150 ml chicken stock; 2 tsp smoked paprika; 1/2 tsp chili flakes (more to taste); 1 tbsp Worcestershire sauce; Fresh parsley for garnish

Meat Classic Quick Family Weeknight

Zigeunerschnitzel is one of those dishes that makes everyone at the table happy. Crispy breaded pork, topped with a flavorful sauce of bell pepper, tomato, onion and a hint of chili. For this recipe you'll need a good 28 cm frying pan because it gives you enough space to brown the schnitzels nicely without them overlapping. Make the sauce in the same pan so that all the browned bits contribute extra flavor.

x_ckl_recipe_markerZigeunerschnitzel A classic Zigeunerschnitzel with a rich, colorful bell pepper sauce full of vegetables and herbs. Quick on the table and guaranteed to be a hit at dinnertime. How to make a Zigeunerschnitzel? Main course German / Austrian 4 people 15 min 40 min

Place the schnitzels between two sheets of plastic wrap and flatten them with a meat mallet or the bottom of a pan until they're about 5 mm thick. Season generously with salt and pepper.
Prepare three deep plates: one with flour, one with the beaten eggs and one with the breadcrumbs. Dredge each schnitzel in turn through the flour, the egg and the breadcrumbs. Press the breadcrumbs on firmly.
Heat a good splash of sunflower oil in the frying pan over medium heat. Fry the schnitzels for 3 to 4 minutes per side until golden brown and cooked through. Transfer them to a plate lined with paper towels and keep warm under foil.
Pour off most of the oil from the pan but leave a thin layer. Sweat the onion and garlic over medium heat for 2 minutes. Add the red and green peppers and cook for another 3 minutes.
Add the diced tomatoes, the chicken stock, the tomato paste, the paprika powder, chili flakes and Worcestershire sauce. Stir everything well and let the sauce simmer gently over low heat for 8 to 10 minutes until it has thickened slightly.
Taste the sauce and season further with salt, pepper and, if you like heat, an extra pinch of chili flakes.
Place the schnitzels on plates, spoon the bell pepper sauce over them generously and garnish with fresh parsley. Serve immediately with fries, mashed potatoes or rice.

Meat Classic Quick Family Weeknight 4 pork schnitzels (about 150 g each) Salt and pepper to taste 75 g flour 2 eggs, beaten 100 g breadcrumbs Sunflower oil for frying 1 large onion, sliced into half rings 2 cloves garlic, finely chopped 1 red bell pepper, cut into strips 1 green bell pepper, cut into strips 400 g diced tomatoes (canned) 2 tbsp tomato paste 150 ml chicken stock 2 tsp smoked paprika 1/2 tsp chili flakes (more to taste) 1 tbsp Worcestershire sauce Fresh parsley for garnish 28 cm frying pan Meat mallet 3 deep plates Paper towels Wooden spoon Cutting board Chef's knife Salt and Pepper Shakers salt-and-pepper-shakers Frying Pan frying-pan Kitchenware kitchenware Meat Knife meat-knife Beka Frying pan Cicla stainless steel Ø 28 cm – suitable for all heat sources – without non-stick coating Beka Koekenpan Hunter's schnitzel with mushroom cream sauce foodies-hunter-s-schnitzel-with-mushroom-cream-sauce German Steak foodies-german-steak Endive stamppot with crispy bacon foodies-endive-stamppot-with-crispy-bacon Broccoli stamppot with spicy tuna foodies-broccoli-stamppot-met-pittige-tonijn

Recipe

Zigeunerschnitzel

A classic Zigeunerschnitzel with a rich, colorful bell pepper sauce full of vegetables and herbs. Quick on the table and guaranteed to be a hit at dinnertime.

Course	Main course
Kitchen	German / Austrian
Servings	4 people

Preparation time

Preparation time	15 min
Total	40 min

Equipment

28 cm frying pan
Meat mallet
3 deep plates
Paper towels
Wooden spoon
Cutting board
Chef's knife

Ingredients

4 pork schnitzels (about 150 g each)
Salt and pepper to taste
75 g flour
2 eggs, beaten
100 g breadcrumbs
Sunflower oil for frying
1 large onion, sliced into half rings
2 cloves garlic, finely chopped
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
400 g diced tomatoes (canned)
2 tbsp tomato paste
150 ml chicken stock
2 tsp smoked paprika
1/2 tsp chili flakes (more to taste)
1 tbsp Worcestershire sauce
Fresh parsley for garnish

How to make a Zigeunerschnitzel?

Place the schnitzels between two sheets of plastic wrap and flatten them with a meat mallet or the bottom of a pan until they're about 5 mm thick. Season generously with salt and pepper.
Prepare three deep plates: one with flour, one with the beaten eggs and one with the breadcrumbs. Dredge each schnitzel in turn through the flour, the egg and the breadcrumbs. Press the breadcrumbs on firmly.
Heat a good splash of sunflower oil in the frying pan over medium heat. Fry the schnitzels for 3 to 4 minutes per side until golden brown and cooked through. Transfer them to a plate lined with paper towels and keep warm under foil.
Pour off most of the oil from the pan but leave a thin layer. Sweat the onion and garlic over medium heat for 2 minutes. Add the red and green peppers and cook for another 3 minutes.
Add the diced tomatoes, the chicken stock, the tomato paste, the paprika powder, chili flakes and Worcestershire sauce. Stir everything well and let the sauce simmer gently over low heat for 8 to 10 minutes until it has thickened slightly.
Taste the sauce and season further with salt, pepper and, if you like heat, an extra pinch of chili flakes.
Place the schnitzels on plates, spoon the bell pepper sauce over them generously and garnish with fresh parsley. Serve immediately with fries, mashed potatoes or rice.

Cooking mode Prevents your screen from going to sleep

The key to a perfect Zigeunerschnitzel comes down to two things: a properly pounded schnitzel and a hot pan. That way you get the crispy crust everyone wants while the meat stays tender and juicy inside. Don't serve the bell pepper sauce on the side — ladle it generously over the top. That's how it should be.

This dish is perfect for a weeknight but also good enough for the Sunday dinner table. Make the sauce a day ahead and let it sit overnight in the fridge. You'll find it's even more flavorful the next day. Try it for yourself.

Related products

Beka Frying pan Cicla stainless steel Ø 28 cm – suitable for all heat sources – without non-stick coating

In stock

€65,-

Related categories

Salt and Pepper Shakers

Frying Pan

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