Zigeunerschnitzel with Steamed Basmati Rice

Instructions

1. 1

   Make the Bell Pepper Sauce

   • In a large skillet or saucepan, melt the butter over medium heat.
   • Add the sliced onion and bell peppers. Sauté for 8-10 minutes, stirring occasionally, until they are soft and lightly caramelized.
   • Stir in the minced garlic and cook for another minute until fragrant.
   • Add the tomato paste and sweet paprika, stirring constantly for 1 minute to cook out the raw taste.
   • Pour in the undrained diced tomatoes, beef broth, and white wine vinegar. Season with 1 tsp of the salt, 0.5 tsp of the pepper, and the sugar.
   • Bring the mixture to a simmer. Reduce the heat to low, cover, and let it gently simmer for 15-20 minutes to allow the flavors to meld. Keep warm while you prepare the schnitzel.
2. 2

   Prepare the Breading Station

   • Set up three shallow dishes. Place the flour in the first dish.
   • In the second dish, whisk the eggs with a tablespoon of water.
   • In the third dish, combine the breadcrumbs with the remaining 0.5 tsp salt and 0.25 tsp pepper.
   • Pat the pounded pork cutlets completely dry with paper towels.
3. 3

   Bread the Pork Cutlets

   • Working with one cutlet at a time, dredge it in the flour, making sure to coat both sides. Shake off any excess flour.
   • Next, dip the floured cutlet into the egg wash, allowing any excess to drip off.
   • Finally, press the cutlet firmly into the seasoned breadcrumbs, ensuring a complete and even coating on both sides. Set aside on a plate or wire rack.
4. 4

   Fry the Schnitzels

   • In a large, heavy-bottomed skillet, pour vegetable oil to a depth of about 1/2 inch. Heat over medium-high heat until the oil shimmers (about 350°F / 175°C).
   • Carefully place one or two breaded cutlets into the hot oil, being careful not to overcrowd the pan.
   • Fry for 3-4 minutes per side, until the crust is a deep golden brown and the pork is cooked through (internal temperature of 145°F / 63°C).
   • Remove the cooked schnitzels from the skillet and place them on a wire rack to drain. This keeps the bottom crispy. Repeat with the remaining cutlets.
5. 5

   Serve

   • Place a hot, crispy schnitzel on each plate.
   • Spoon a generous amount of the warm bell pepper sauce over the top.
   • Garnish with fresh chopped parsley and serve immediately with your choice of sides like french fries, spaetzle, or boiled potatoes.