This Schnitzel is Hungarian-style pork schnitzel served in a super flavorful roasted pepper, red wine, and mushroom sauce. It's SO GOOD! 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.
There is one ingredient called Ajvar (a red bell pepper paste) you may want to order ahead for this Schnitzel recipe. Otherwise, they're easy to find. A few notes below.
- Pork. I use boneless pork chops. You'll need 3 of them for this recipe, totaling about one pound in weight.
- Seasoning. The seasonings in this recipe are simple. You'll use mild paprika powder, salt, and pepper.
- Flour. You'll dust the pork in flour before pan-searing to get a nice crisp outside. This is my quick alternative to breading a Schnitzel. More on the breading below.
- Oil. I cook in avocado oil since it's a healthy oil with a high smoke point.
- Bell Peppers. You'll need 2 for this recipe and I used red and yellow.
- Mushrooms. I used baby Bella mushrooms in this recipe, but feel free to use any kind of mushroom you like.
- Onion. I use yellow onion.
- Red Wine. Don't use the worst wine you can find, but also don't use the best. I like using Pinot Noir in this recipe. You'll use only about 4 ounces (125 milliliters) worth, so about a small wine glass.
- Broth. I use vegetable broth or vegetable bouillon.
- Tomato Paste. This thickens the sauce and helps it come together.
- 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!
Breading or no breading?
I am a Schnitzel freak! However, I don't just like any Schnitzel. A good Schnitzel to me is thin and well-seasoned, and if using a breading, it has to be fried crisp and golden brown.
This Zigeunerschnitzel 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. So similar to my Chicken Hawaii Schnitzel, I left it off. It also means less work, and since having a baby around, I was all for it!
However, if you want to HAVE IT ALL and bread your schnitzel, then please bread your Schnitzel. I LOVE to serve my Jägerschnitzel sauce over a breaded Schnitzel, for example!
You can find all my tips and tricks in my classic German pork schnitzel recipe.
Why is it called Zigeunerschnitzel?
The Zigeunerschnitzel is named after Zigeuner meaning gypsy. I can see that the rustic, warm, and smoky spices and flavors of the sauce are trying to hint at a gypsy life. The sauce combines onions, mushrooms, bell peppers, and red wine and binds it with tomato paste, finishing it off with Ajvar, a roasted pepper-based condiment.
This schnitzel also uses similar ingredients to my Hungarian goulash soup, which I think is why some people like to call it Hungarian-style Schnitzel
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 do the same.
Schnitzel Hungarian Style (Zigeunerschnitzel)
- 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
- 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