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Home Zigeunerschnitzel

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 touch of chili. For this recipe you 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 to get on the table and guaranteed to be a hit by the end of the day. How to make a Zigeunerschnitzel? Main course German / Austrian 4 servings 15 min 40 min

Place the schnitzels between two sheets of plastic wrap and pound them flat with a meat mallet or the bottom of a pan until they are about 5 mm thick. Season generously with salt and pepper.
Set out three deep plates: one with flour, one with the beaten eggs and one with the breadcrumbs. Dredge each schnitzel in the flour, then the egg, then the breadcrumbs. Press the breadcrumbs on well.
Heat a generous 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. Sauté the onion and garlic over medium heat for 2 minutes. Add the red and green bell peppers and fry for another 3 minutes.
Add the diced tomatoes, chicken stock, tomato paste, smoked paprika, chili flakes and Worcestershire sauce. Stir everything well and let the sauce simmer gently over low heat for 8 to 10 minutes until slightly thickened.
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 generously over them and garnish with fresh parsley. Serve immediately with fries, mashed potatoes or rice.

Meat Classic Quick Family Weeknight 4 pork schnitzels (each about 150 g) 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, sliced into strips 1 green bell pepper, sliced into strips 400 g diced tomatoes (can) 2 tbsp tomato paste 150 ml chicken stock 2 tsp smoked paprika 0.5 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-jagerschnitzel-met-champignonroomsaus German Steak foodies-duitse-biefstuk Endive stamppot with crispy bacon foodies-andijviestamppot-met-spekjes Broccoli stamppot met pittige tonijn foodies-broccolistamppot-met-pittige-tonijn

Recipe

Zigeunerschnitzel

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

Course	Main course
Kitchen	German / Austrian
Servings	4 servings

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 (each about 150 g)
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, sliced into strips
1 green bell pepper, sliced into strips
400 g diced tomatoes (can)
2 tbsp tomato paste
150 ml chicken stock
2 tsp smoked paprika
0.5 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 pound them flat with a meat mallet or the bottom of a pan until they are about 5 mm thick. Season generously with salt and pepper.
Set out three deep plates: one with flour, one with the beaten eggs and one with the breadcrumbs. Dredge each schnitzel in the flour, then the egg, then the breadcrumbs. Press the breadcrumbs on well.
Heat a generous 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. Sauté the onion and garlic over medium heat for 2 minutes. Add the red and green bell peppers and fry for another 3 minutes.
Add the diced tomatoes, chicken stock, tomato paste, smoked paprika, chili flakes and Worcestershire sauce. Stir everything well and let the sauce simmer gently over low heat for 8 to 10 minutes until slightly thickened.
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 generously over them and garnish with fresh parsley. Serve immediately with fries, mashed potatoes or rice.

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

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

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