Skillet Gypsy Schnitzel Dinner Recipe

I have a recipe for delightful Pork Schnitzel with a twist. I pan-fry thin pork cutlets coated in flour and beaten eggs then create a savory medley of caramelized onions, garlic, and bell peppers. With paprika, diced tomatoes and a splash of cream and chicken broth, every bite is irresistible.

I recently made my favorite Skillet Gypsy Schnitzel Dinner and I have to say, it totally blew my mind. I seasoned four pork cutlets with salt and pepper, pounded them thin and then dipped them in flour, eggs, and breadcrumbs.

After frying them in a bit of vegetable oil till they got that perfect crunch, I moved on to the sauce. I sautéed a thinly sliced large onion with minced garlic, mixed in both red and green bell peppers, and added a spoonful of sweet Hungarian paprika.

Then I stirred in tomato paste, diced tomatoes, chicken broth, heavy cream, Worcestershire sauce and a hint of dried oregano to make a rich, tangy sauce. I finished it off with a sprinkle of chopped fresh parsley.

This recipe gives a delightful twist on traditional pork schnitzel and is sure to spark some real excitement at your dinner table.

Why I Like this Recipe

I really love how this recipe brings a lot of different flavors together in one dish. I like that the pork cutlets come out crispy on the outside but stay tender on the inside when they’re dunked in the creamy tomato sauce. It feels awesome that the veggies and spices all meld together to create this rich, satisfying flavor that reminds me of homecooked meals. And I appreciate that it isn’t too complicated to make so I can whip it up on nights when I need something tasty but don’t have hours to spend in the kitchen.

Ingredients

• Pork cutlets pack high protein and a savory taste while keeping the meal hearty.
• Eggs add protein and fats while acting as a binder for all flavors.
• Tomato paste boosts tangy taste with a slight sweetness and deep tomato flavor.
• Heavy cream adds natural richness and balances the spices for a smooth sauce.
• Bell peppers add crunch and vitamins while lending a mild, sweet, bright flavor.
• Onions add savory depth and mild sweetness when caramelized in the skillet.
• Breadcrumbs create a crispy crust and add texture although being mostly carbohydrates.
• Garlic imparts a pungent, savory pop enriching the dish with its distinctive aroma.

Ingredient Quantities

• 4 pork cutlets (about 1/2 lb each) pounded thin
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (or gluten free if needed)
• 3 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 tablespoon sweet Hungarian paprika
• 1 tablespoon tomato paste
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• Fresh parsley, chopped for garnish

How to Make this

1. Begin by seasoning the pork cutlets with salt and pepper, then dredge them in the flour, dip in the beaten eggs, and coat evenly with the breadcrumbs.

2. Heat the vegetable oil in a large skillet over medium-high heat until it’s hot enough, and fry the pork cutlets for about 3-4 minutes per side until they turn golden brown. Remove them from the skillet and set aside.

3. In the same skillet, lower the heat to medium and add the sliced onion; cook it until it gets soft and starts to turn golden.

4. Add the minced garlic and the thinly sliced red and green bell peppers, and saute them with the onions for another 2-3 minutes.

5. Stir in the sweet Hungarian paprika and tomato paste, and let them cook with the vegetables for about a minute so the flavors mix well.

6. Pour in the diced tomatoes and chicken broth, stirring everything together to get a smooth mixture.

7. Mix in the heavy cream, Worcestershire sauce, and dried oregano; give it a good stir and let the sauce come together.

8. Return the fried pork cutlets back into the skillet, making sure they are nicely coated with the sauce, then cover the pan and simmer on low heat for around 8-10 minutes so all the flavors meld.

9. Check the seasoning and adjust with extra salt and pepper if needed, stirring gently to avoid breaking the cutlets.

10. Sprinkle with chopped fresh parsley just before serving, and enjoy this comforting, family-friendly Gypsy Schnitzel Dinner.

Equipment Needed

1. Large frying skillet – Needed to fry the pork cutlets and later simmer them in the sauce
2. Three shallow bowls – One for the flour, one for the beaten eggs, and one for the breadcrumbs
3. Mixing bowl – Useful for combining or setting up any additional ingredients
4. Measuring cups and spoons – To ensure accurate amounts of all ingredients
5. Knife and cutting board – Essential for slicing the onions, bell peppers, and mincing the garlic
6. Tongs or spatula – To safely flip and remove the pork cutlets without breaking them
7. Serving platter – For presenting your finished dish
8. Colander – Handy for draining any excess oil from the fried cutlets

FAQ

Skillet Gypsy Schnitzel Dinner Recipe Substitutions and Variations

• Instead of pork cutlets, try using thinly sliced chicken breasts. They need to be flattened too so they cook quicker.
• If you don’t have all-purpose flour, you could use a gluten-free blend or even almond flour in a pinch.
• For heavy cream, sour cream or full-fat coconut milk works well for a different but delicious twist.
• If you’re out of breadcrumbs, you can substitute with crushed crackers or panko for a crunchier texture.

Pro Tips

1. Pound the pork cutlets evenly so they cook uniformly and you dont end up with some pieces undercooked while others are too dry.
2. Try double dipping the meat in egg and breadcrumbs for an extra crunch, but be careful not to overdo it or the coating might get too thick.
3. Cook the onions on low heat until they get really soft and golden before adding garlic and peppers – this helps bring out a richer, sweeter flavor.
4. When you see those browned bits stuck to the pan after frying, add a little chicken broth to deglaze it; these bits are like flavor boosters that make the sauce even better.