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.

📝 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

👨‍🍳 Instructions

1. 1Place 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.