Zesty Paprika Schnitzel

Ingredients

• 4 pork or veal cutlets (150g each) 4 pork or veal cutlets (150g each)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 2 tablespoons paprika 2 tablespoons paprika
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon smoked paprika (optional, for extra smoky flavor) 1 teaspoon smoked paprika (optional, for extra smoky flavor)
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Pound the pork or veal cutlets to an even thickness of about 1/4 inch.
2. 2.
   Season the cutlets with salt and pepper.
3. 3.
   Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
4. 4.
   Dredge each cutlet in flour, shaking off any excess.
5. 5.
   Dip the cutlets into the beaten eggs, allowing any excess to drip off.
6. 6.
   Coat the cutlets in breadcrumbs, pressing gently to adhere.
7. 7.
   Heat vegetable oil in a large skillet over medium-high heat.
8. 8.
   Fry the cutlets for about 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
9. 9.
   In the same skillet, add the sliced bell peppers, onion, and minced garlic. Sauté until the vegetables are tender.
10. 10.
    Stir in the tomato sauce, paprika, sugar, dried oregano, dried thyme, and smoked paprika (if using). Cook for an additional 5 minutes, allowing the flavors to meld together.
11. 11.
    Return the schnitzel to the skillet and spoon the paprika sauce over the cutlets. Cook for another 2-3 minutes, until the sauce is heated through.
12. 12.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Pork or veal cutlets — Pound the cutlets gently to ensure even thickness, which helps them cook evenly and stay tender.
• Bell peppers — Thinly slice the bell peppers for a quicker cooking time and better integration with the sauce.

Tips & Tricks

• For a smokier flavor, add a teaspoon of smoked paprika to the sauce.
• Serve the schnitzel with a squeeze of fresh lemon juice for a burst of acidity.
• If you prefer a spicier sauce, add a pinch of cayenne pepper or chili flakes.
• Make sure the oil is hot enough before frying the schnitzel to achieve a crispy crust.
• To keep the schnitzel warm while preparing the sauce, place it on a wire rack in a preheated oven at 200°C (400°F).

Serving advice

Serve the Zesty Paprika Schnitzel hot, accompanied by a generous spoonful of the flavorful paprika sauce. Garnish with fresh parsley for a pop of color and freshness. This dish pairs well with buttery spaetzle, crispy fries, or a simple green salad.

Presentation advice

Arrange the Zesty Paprika Schnitzel on a platter, drizzling the vibrant paprika sauce over the top. Garnish with a sprinkle of fresh parsley for an appealing touch. Serve with the suggested side dishes and a refreshing drink to complete the presentation.