Zigeuner Schnitzel

It's Oktoberfest time, yes in September, and I have German cooking on the mind. Last week it was traditional schnitzel, this week, Zigeuner schnitzel. Thin cutlets of veal or pork are dredged in flour and seasoned with paprika and soak in a red wine, broth, and tomato bath surrounded by onions, peppers, and mushrooms. Make sure you have some crusty bread to soak up the sauce...It is so good. Serve the schnitzel along side spätzle or buttered noodles, pour yourself a pint, and live the German life!

I do leave out the mushrooms since half my family hates them, and I substituted two teaspoons of chopped dill pickles for the capers. I never use them, so no sense in buying a jar. Chopped green olives are another substitute for capers.

Zigeuner Schnitzel

Serves 4-6


  • 4-6 boneless veal or pork slices, pounded thin
  • 1 cup (125 g) flour
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 portobello mushroom
  • 1 medium onion
  • 6 cloves of garlic, minced
  • 1 Tablespoon (15 mL) Hungarian paprika (hot or mild) + more for seasoning flour
  • 1 cup (240 mL) red wine
  • 1 cup (240 mL) beef or chicken stock
  • 2 Tablespoons (30 g) tomato paste
  • 2 teaspoons (10 mL) capers
  • salt and pepper to taste


Slice the bell peppers, onion, and the mushroom into 1/4" strips and set aside.

Dredge the pounded meat in the flour, shaking off the excess, and lay them in a single layer on a plate. Season both sides of the floured meat with paprika, salt, and pepper.

In a large skillet over medium high heat, brown the meat in two tablespoons of olive oil on both sides (takes just a couple of minutes on each side). Remove meat from the skillet and set aside.

Add a bit more olive oil to the skillet, reduce heat to medium-medium high, then add the garlic. Sweat the garlic until fragrant, about 30 seconds (don't burn). Add the vegetables (I season them lightly with salt and pepper) and cook until they start to get tender, about 10 minutes. Add the one tablespoon of paprika and continue cooking until the veggies are tender, maybe another 5 minutes, being careful not to overcook them. Add the wine, stock, tomato paste, and the capers; bring to a simmer. Allow the sauce to simmer and thicken about 10 minutes. Check to see if more salt and pepper is needed.

Add the meat back to the skillet, and allow the meat to simmer for about 5 minutes until cooked through (depends on thickness).

Serve the meat on a plate, topped with the vegetables and sauce. Serve with spätzle, noodles, or potatoes.

From kitchenproject.com

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