Dinner · 40 min · german

Paprikaschnitzel — Paprika Cream Schnitzel

Dinner decisions, handled: Paprikaschnitzel — Paprika Cream Schnitzel pairs pork cutlets with all-purpose flour for a 40-minute German dinner.

✓ USDA-verified nutrition data

Ingredients

• 600 g Pork cutlets
• 0.5 cup All-purpose flour
• 2 Eggs
• 1 cup Breadcrumbs
• 2 Red bell peppers
• 1 Yellow onion
• 2 tbsp Sweet paprika
• 1 cup Sour cream
• 0.5 cup Chicken broth

Steps

1. Fry breaded pork cutlets as usual — pound, flour, egg, crumbs, rest, fry in butter until golden — and hold them warm. The schnitzel is the constant; the sauce is the variation.
2. Soften the sliced onion and bell peppers in butter until completely tender, 8 to 10 minutes. Stir in the paprika off the heat and bloom it 30 seconds.
3. Add the broth and simmer 5 minutes, then stir in the sour cream off the heat — boiling sour cream can split it. Warm through gently.
4. Taste for salt and a pinch of sugar; paprika sauces love a tiny bit of sweetness to round the edges.
5. Ladle the paprika cream over the schnitzels and serve with buttered noodles or rice. Leftovers, if any, reheat gently — never microwave the sauce hard.

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