Spicy Paprika Schnitzel (German Paprikaschnitzel)
User Reviews
5.0
18 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
591 kcal
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Course
Main Course
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Cuisine
German
Spicy Paprika Schnitzel (German Paprikaschnitzel)
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Spicy Paprika Schnitzel (Paprikaschnitzel) features classic German pork schnitzel with a sweet and spicy pepper and onion gravy. This recipe is sure to become a family favorite!
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Ingredients
Schnitzel
- 4 boneless pork chops ( or pork loins, or pork schnitzel)
- 2 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup flour (combined with 1 teaspoon salt)
- 2 large eggs (whisked)
- ¾ cup plain breadcrumbs (or seasoned breadcrumbs, store bought or homemade)
- oil (for frying, use a neutral-tasting oil with a high smoke point (i.e. Canola, Vegetable oil), or cooking spray for air fryer or oven baked cooking method)
Paprika Gravy
- 2 tablespoon butter
- 1 cup onions (sliced in strips, 1 medium sized onion)
- 3 cups bell peppers (sliced in strips, 3 medium bell peppers (red, orange and/or yellow recommended))
- 3 cloves garlic (finely diced)
- 2 tablespoon flour
- 2 ½ teaspoon Hungarian sweet paprika (or regular paprika)
- 1 teaspoon cayenne pepper (or hot Hungarian paprika)
- 3 tablespoon tomato paste
- 1 ½ cups beef broth (or chicken or vegetable broth if preferred)
- 1 teaspoon lemon juice
- 1 teaspoon honey
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
Garnish (Optional)
- fresh parsley (for garnish)
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Instructions
Prepare the Schnitzel
- Place the pork chops between two sheets of plastic wrap and pound them until ¼ inch thick with the flat side of a meat tenderizer/mallet, or a heavy skillet/frying pan.
- Season both sides of the pork with garlic powder, paprika, salt and black pepper.
- Prepare the dredging station. Place the flour mixture, beaten egg, and breadcrumbs in 3 separate shallow bowls. Dip the pork first in the flour, then the egg, and then the breadcrumbs. Coating both sides and all edges in each. Gently shake off the excess flour, egg and breadcrumbs between each step.
Cook the Schnitzel
- PAN FRYING COOKING METHODIn a deep pot or skillet heat the oil on medium high heat. Add enough oil so that it is about 1" deep in the pot. You want the schnitzel to be able to float in the oil while frying. Make sure the cooking oil is hot enough, about 330°F. Test the oil with the handle of a wooden spoon/wooden spatula/wooden chopstick (carefully dip the handle in the oil and if the oil bubble around the wood it is hot enough) or drop a few pieces of breadcrumbs into the oil and if the oil bubbles, the oil is ready.Working in batches depending on the size of your pan, fry the schnitzel for about 3-4 minutes per side until deep golden brown in color (or until internal temperature of pork reaches 145ºF). Don’t overcrowd the pan when frying. Transfer to a baking sheet with a wire rack and keep warm in the oven while you fry the remaining schnitzel.
- AIR FRYER COOKING METHODPreheat air fryer to 400°F. Working in batches depending on the size of your air fryer (standard size air fryer will fit 2-3 schnitzel at a time). Spray both sides of the schnitzel with cooking spray and place in the air fryer. Cook for 8-10 minutes, flipping halfway through or until golden brown and cooked through (or until internal temperature of pork reaches 145ºF).
- OVEN BAKED COOKING METHODPreheat oven to 400°F. For best results, place a wire rack on a sheet pan, or use a sheet pan lined with foil. Spray both sides of each schnitzel with cooking spray and place on the tray. Bake for 15 minutes, flipping halfway through or until golden brown and cooked through (or until internal temperature of pork reaches 145ºF).
Prepare the Gravy
- In a frying pan or small sauce pot, on medium heat melt the butter. Add in the onions and sauté for 5 minutes, or until soft and starting to brown.
- Add the sliced bell peppers, cook for 2-3 minutes or until tender.
- Add in the garlic, flour, paprika, cayenne pepper, salt and pepper. Mix until combined and cook for 1-2 minutes.
- Stir in the tomato paste. Cook for 1-2 minutes.
- Slowly add in the broth and stir continuously. The sauce will start to thicken. Reduce heat to low and cook for 8-10 minutes, stirring occasionally until the sauce has reduced and thickened.
- Once thickened, add the lemon juice and honey. Stir until combined and taste the sauce. Adjust to personal preference with more lemon juice, honey or salt and pepper. The sauce will be spicy, sweet and a gravy consistency.
- Serve the gravy over the schnitzel and garnish with fresh chopped parsley. Enjoy!
Notes
- Nutrition Information is calculated using cooking spray to air fry or oven bake the schnitzel.
Nutrition Information
Show Details
Calories
591kcal
(30%)
Carbohydrates
61g
(20%)
Protein
43g
(86%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
198mg
(66%)
Sodium
3052mg
(127%)
Potassium
1181mg
(34%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
4885IU
(98%)
Vitamin C
153mg
(170%)
Calcium
110mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Calories | 591kcal | 30% |
| Carbohydrates | 61g | 20% |
| Protein | 43g | 86% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 198mg | 66% |
| Sodium | 3052mg | 127% |
| Potassium | 1181mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 4885IU | 98% |
| Vitamin C | 153mg | 170% |
| Calcium | 110mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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