Zigeunerschnitzel: Schnitzel in Pepper-Mushroom-Red Wine Sauce
A Schnitzel that’s not fried, covered with sautéed, market-fresh veggies and simmered in a tomato-red wine-sauce? YES, that’s what this Zigeunerschnitzel is all about!
About this Recipe
This Is A Sponsored Post That Contains Affiliate Links
I am a Schnitzel freak! However, I don’t just like any Schnitzel. A good Schnitzel to me is really thin and well-seasoned, and if using a breading, it has to be fried crisp and golden-brown. I know, I know.. that’s a lot to ask for! In Kansas City, my favorite Schnitzel can be found at Grünauer, Kansas City’s Austrian restaurant in the Crossroads Arts District. I always order a breaded pork schnitzel with fries and Jägersosse on the side. Some people think a Jägerschnitzel shouldn’t be breaded and shouldn’t be served with fries, but that’s how I like it (and I promise you that you can find it this way in Germany as well, but maybe not in Austria).
But back to talking about the Schnitzel you came here for, presented to you in all its glory and glamour: the Zigeunerschnitzel! A Zigeuner in German is a gypsy, and I can totally see that the rustic, warm spices and flavors of the sauce are trying to hint at a gypsy life. The sauce combines onions, mushrooms, peppers, red wine and binds it with tomato paste, finishing it off with Ajvar, a pepper-based condiment.
The Schnitzel for this recipe is not breaded, but please feel free to bread it if you would like. The recipe has so much flavor already that I didn’t think a breading was needed. It meant less work, and since having a baby around (now one year old – where does time go??), I was all for it!
For sides, feel free to make some Spätzle, potato salad (I have my Oma Sieghilde’s creamy potato salad recipe and a Bavarian-style, vinegar-based potato salad recipe on my blog – both delicious!) or my fave: FRIES! For fries, please do yourselves a favor and read through this recipe for German Frittengewürz or German Fry Seasoning. I like to fry mine twice, and then toss them in this spice for the ultimate happiness factor. You should totally do the same. Scroll down for the recipe and Guten Appetit!
Ingredients For Zigeunerschnitzel
- 1 lb (500 g) pork chops
- 2 1/2 Tbsp (20 g) flour
- 3 Tbsp good olive oil
- 5 to 6 oz (150 g) mushrooms
- 1 onion
- 2 bell peppers
- 1/2 c (125 ml) red wine (I used Hex vom Dasenstein Spätburgunder)
- 1/2 c (125 ml) broth
- 1 small 6 oz can of tomato paste (about 170g)
- 2 tsp (10 g) Ajvar
- freshly ground pepper, paprika & sea salt
- I like to butterfly my pork chops (especially when you buy them as thick-cut from the butcher) before I put them in a large freezer bag and pound them with the flat side of a meat tenderizer to flatten them out. I enjoy my schnitzel to be very thin, but you can adjust the thickness to your liking.
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. Heat 2 Tbsp of oil in a skillet to medium-high heat, then add the Schnitzel and fry on each side until golden-brown, about 3 to 4 minutes each side. Remove from skillet, salt each Schnitzel and keep warm.
Slice or dice your mushrooms, add one more tablespoon of oil to the skillet, then cook your mushrooms until lightly browned. Dice or slice your onion and add to the skillet. 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.
more German Schnitzel Recipes
Hex vom dasenstein
This bottle of Spätburgunder or Pinot Noir from Germany’s Baden area is not just fun to look at, but just wait until you taste it! Dark red ruby in color, this delicious wine combines a fine fruit bouquet with a warm, full body – perfect for those cooler temperatures arriving.
The bottle depicts a witch, which according to an old legend from 1356 was said to have lived in a rock cave in the middle of the vineyard. She is riding a goat holding a broom on the bottle, and just having a jolly ol’ time.
milchreis with peach-ginger compote
I know I am cutting it close with the summer slowly but surely coming to an end and thus peach season leaving us soon as well, so the recipe for this German rice pudding is coming ASAP. You could also sub out the peaches with plums! YUM! Make sure to subscribe to my blog now, so you’re not missing out when this new Milchreis post goes live!
I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.