Zigeunerschnitzel, or gypsy schnitzel, is a favorite in Germany. It is usually a pork schnitzel with a spicy sauce of bell peppers, tomatoes and onions.


Makes 4 servings


4 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1/4 teaspoon white pepper
4 boneless sirloin pork cutlets (3/4 to 1 pound), pounded to 1/4-inch thickness
3 tablespoons vegetable oil, divided
1 onion, chopped
1 green bell pepper, diced
1 tomato, peeled, seeded and chopped
1 teaspoon mild or hot paprika
1 cup beef broth
1 to 2 tablespoons whipping cream (optional)


  1. Combine 2 tablespoons flour, salt and white pepper in shallow bowl. Coat pork, one piece at a time, in flour mixture, shaking off excess.
  2. Heat 1 tablespoon oil in large skillet over medium-high heat until hot. Cook pork in batches 2 to 3 minutes per side or until golden brown and barely pink in center. Remove from skillet; keep warm.
  3. Reduce heat to medium. Add 1 tablespoon oil. Add onion and bell pepper. Cook and stir 10 minutes. Add tomato; cook 5 minutes. Remove vegetables from skillet and set aside.
  4. To prepare gravy, heat remaining 1 tablespoon oil in skillet over medium heat until hot. Stir in remaining 2 tablespoons flour and paprika. Cook and stir 1 minute.
  5. Whisk in beef broth. Cook and stir about 3 minutes or until thickened; cook 1 to 2 minutes more. Stir in whipping cream, if desired. Add pork and vegetables; heat through.

Check out more recipes for European