Paprika Schnitzel

Pan-fried schnitzel topped with a creamy sweet paprika and pepper sauce.

TIME BREAKDOWN
Prep: 20 min
Cook: 30 min
Total: 50 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 4 pork loin steaks (about 150g each), beaten thin
  • 60g plain flour, seasoned
  • 2 eggs, beaten
  • 120g fine dried breadcrumbs
  • Sunflower oil, for shallow frying
  • For the sauce: 1 tbsp sunflower oil
  • For the sauce: 1 onion, finely chopped
  • For the sauce: 1 red pepper, diced
  • For the sauce: 1 yellow pepper, diced
  • For the sauce: 1 tbsp sweet paprika
  • For the sauce: 1 tbsp tomato purée
  • For the sauce: 250ml beef stock
  • For the sauce: 100ml double cream
  • For the sauce: salt and black pepper

Method

  1. Make the sauce. Heat the oil and cook the onion and peppers for 8 minutes. Stir in the paprika and tomato purée for 1 minute.

  2. Add the stock and simmer for 12 minutes, then stir in the cream and simmer for 3 minutes. Season and keep warm.

  3. Coat the pork in flour, egg, then breadcrumbs.

  4. Fry in 1cm of hot oil over a medium-high heat for 3 to 4 minutes per side until golden. Drain on kitchen paper.

  5. Serve with the paprika sauce and noodles or chips.