The German spicy Paprikaschnitzel is a very popular German dish that you can find on many german menus. Meanwhile it is also called “Balkanschnitzel” as the original stems from Eastern Europe. It is a dish that is made since more than hundred years and the typical spicy red sauce is significant for it. The Schnitzel that you use would not be breaded, just turned in some flour. Happy Cooking!
500 g pork schnitzel, sliced
pepper, paprika powder (mild to hot as you like), cayenne pepper, salt to taste
1 tbsp flour
3 tbsp sunflower/canola oil
150 g mushrooms, fresh or canned
1 smaller onion
2 peppers (one red and one green)
⅛ Liter red wine, dry
⅛ Liter broth
4 tbsp tomato paste
1 tbsp tomato ketchup
1 tsp Ajvar (red pepper spread that can be mild or spicy)
– Pound (tenderize) the pork schnitzel.
– Spice with salt, pepper and paprika powder to taste. If you like use a bit of Cayenne pepper
– Turn each meat slice in flour. Pat the slice gently to remove excess flour.
– In a pan heat 2 tbsp oil, brown the schnitzel evenly on both sides briefly on high heat.
– Reduce heat, then fry for another 3-4 min on each side.
– Remove from pan, set aside and keep warm.
– Chop onions, fine, cut mushrooms into smaller cubes.
– Add 1 tbsp oil to the same pan. Brown onions and mushrooms slightly.
– Cut peppers in half, remove seeds and white skin, wash, dry on kitchen paper. Then cut peppers into fine stripes.
– Add to the mushrooms, saute for about 10 min.
– Pour red wine and broth to the pepper mix.
– Mix in tomato paste and ketchup. Spice with salt, pepper, paprika powder to taste.
– Place the schnitzel in the pan with the sauce. Just warm the meat a little, don’t bring it to a boil.
Serve the Zigeunerschnitzel with Pommes Frites – French Fries, that’s the classic version. If you like you also can serve it with rice and/or pasta. All these side dishes are an excellent combination.