Schnitzel Hungarian Style (Zigeunerschnitzel)

Zigeunerschnitzel on a round plate with potato fries

5 from 1 vote

Schnitzel Hungarian Style (Zigeunerschnitzel)

This Schnitzel is Hungarian-style pork schnitzel served in a super flavorful roasted pepper, red wine and mushroom sauce. In Germany, it's called Zigeunerschnitzel, meaning as much as 'gypsy schnitzel.'

The pork is not breaded like traditional Schnitzel (which is often the case when served with a super flavorful sauce, but you could also bread it if you like.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Austrian, German

Keyword: gypsy Schnitzel recipe, Hungarian schnitzel recipe, Meat with roasted peppers recipe, Pork schnitzel recipe, Schnitzel recipe

Servings: servings

Calories: 514kcal

Equipment

1 meat tenderizer use the flat side of it
1 large freezer bag gallon size

Ingredients

1 pound pork chops 3 small boneless pork chops
20 grams flour
3 Tablespoons avocado oil
150 grams mushrooms
1 onion small
2 bell peppers
125 milliliters red wine I like using Pinot Noir, but any red wine you like will work here. Don't use the worst wine, please.
125 milliliters vegetable broth
170 grams tomato paste
10 grams Ajvar a bell pepper paste
pepper, salt, paprika to taste

Metric - US Customary

Instructions

Buy 3 pork chops, cut in half longwise.
Put each half in a large freezer bag (gallon size) and flatten with the flat side of a meat tenderizer until double the size or until you have reached the desired thickness you like. I like mine very thin!
1 pound pork chops
Season each thinned pork chop with paprika powder and pepper and dust in flour, shaking of any excess flour.
Wait to salt your Schnitzel until after frying to keep the meat tender.
pepper, salt, paprika, 20 grams flour
Heat 2 tablespoons of oil in a skillet to medium-high heat, then add the Schnitzel and sear on each side until golden-brown, about 3 to 4 minutes each side.
Remove from skillet, salt each Schnitzel and keep warm.
3 Tablespoons avocado oil
Slice or dice your mushrooms, add one more tablespoon of oil to the skillet, then cook your mushrooms until lightly browned.
150 grams mushrooms
Dice or slice your onion and add to the skillet.
1 onion
Cut your peppers in half, remove core and seeds, and slice into thin strips. Add to the skillet and cook for 10 more minutes or until tender.
2 bell peppers
Add remaining ingredients. Season with salt, pepper and paprika powder. Serve with fries! Guten Appetit!
125 milliliters red wine, 125 milliliters vegetable broth, 170 grams tomato paste, 10 grams Ajvar, pepper, salt, paprika

Notes

Bread your Schnitzel. If a Schnitzel is covered in sauce, often it's not breaded. I think the breading kind of goes missing when served with sauce, plus gets soggy, so what's the point?

HOWEVER, I am not judging if you want it all and say, go for it! If you want to bread your Schnitzel, follow my classic German Schnitzel recipe for all the breading ingredients, tips and tricks. I also love using this breading 3-part set of dishes to help you make this step a bit less messy.

What to do with leftover Ajvar?

Ajvar is a smoky red pepper-based paste common in Middle Eastern cooking. It works perfectly in this sauce but is also great to use for my Hungarian goulash, Lahmacun, to turn into a spread with feta and cream cheese for bread, or to eat on its own as part of a cheese or charcuterie board. I love it!

Nutrition