Spicy Paprika Schnitzel (Paprikaschnitzel)

Spicy Paprika Schnitzel (Paprikaschnitzel) features classic German pork schnitzel with a sweet and spicy pepper and onion gravy. This recipe is sure to become a family favorite!

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Spicy Paprika Schnitzel (Paprikaschnitzel) Recipe

German schnitzel is a simple and easy meal perfect for weeknight dinners as the pork cooks so quickly! Topped with a sweet and savory gravy this is a must try.

All German schnitzel recipes start with a basic pork schnitzel and there are countless different gravies served over them.

What is Spicy Paprika Schnitzel (Paprikaschnitzel)?

Paprikaschnitzel is a German dish featuring pork schnitzel topped with a spicy paprika gravy. The gravy is a combination of sliced bell pepper and onions. It is packed with flavor from paprika, garlic, tomato paste, honey and broth.

The sweet and spicy gravy pairs perfectly with the crispy pork schnitzel. Serve with a side of mashed potatoes, spaetzle, or vegetable of choice.

What to Serve with Spicy Paprika Schnitzel (Paprikaschnitzel)

• Butternut Squash Soup
• Grilled Peach Salad
• Jalapeno Popper Pull Apart Garlic Bread
• Greek Feta Potato Salad
• Garlic Parmesan Breadsticks (Little Caesars Copycat)

What is in Spicy Paprika Schnitzel (Paprikaschnitzel)?

Schnitzel Ingredients

• Pork – with the rise in popularity in schnitzel this is a cut of pork that most grocery stores and butchers now carry. It is very thin sliced pork chop. If you cannot find pork schnitzel at your grocery store you can purchase pork chops and pound them as thin as possible.
• Pork Seasoning
  • Garlic Powder
  • Paprika
  • Salt & Pepper
• Breadcrumbs – traditional German schnitzel is made with plain breadcrumbs. You can use store bought or homemade. If you cannot find plain breadcrumbs or you only have seasoned breadcrumbs on hand you can use that instead.
• Flour and Egg– the schnitzel is first coated in flour then egg then the breadcrumbs.
• Oil – for pan frying, or cooking spray for oven baked and air fryer cooking methods.

Paprika Gravy Ingredients

• Bell Peppers - any combination of red, orange and/or yellow bell peppers works great. We would not recommend green bell peppers as they are fairly bitter.
• Onion - thin slices of onions are sautéed in the gravy.
• Beef Broth - the base of the gravy.
• Butter and Flour - used to make a roux which thickens the gravy.
• Paprika - if you can find Hungarian paprika you can use that but it is often difficult to find. Instead you can use regular paprika or sweet paprika.
• Cayenne Pepper - if you can find Hungarian hot paprika you can use that but it is often difficult to find. Instead you can use cayenne pepper.
• Tomato Paste - this adds a rich tomato flavor and deep red color to the gravy.
• Honey - adds a hint of sweetness to the sauce to cut some of the spiciness.
• Lemon Juice - adds a nice pop of fresh tart flavor.
• Garlic - part of the gravy.
• Salt and Pepper

How to Make Spicy Paprika Schnitzel (Paprikaschnitzel)

Full Printable Recipe at Bottom of Page

Prepare the Schnitzel

1 Place the pork chops between two sheets of plastic wrap and pound them until ¼ inch thick with the flat side of a meat tenderizer/mallet, or a heavy skillet/frying pan.

2 Season both sides of the pork with garlic powder, paprika, salt and black pepper.

3 Prepare the dredging station. Place the flour mixture, beaten egg, and breadcrumbs in 3 separate shallow bowls. Dip the pork first in the flour, then the egg, and then the breadcrumbs. Coating both sides and all edges in each. Gently shake off the excess flour, egg and breadcrumbs between each step.

Cook the Schnitzel

• PAN FRYING COOKING METHOD
  In a deep pot or skillet heat the oil on medium high heat. Add enough oil so that it is about 1" deep in the pot. You want the schnitzel to be able to float in the oil while frying. Make sure the cooking oil is hot enough, about 330°F. Test the oil with the handle of a wooden spoon/wooden spatula/wooden chopstick (carefully dip the handle in the oil and if the oil bubbles around the wood it is hot enough) or drop a few pieces of breadcrumbs into the oil and if the oil bubbles, the oil is ready. Working in batches depending on the size of your pan, fry the schnitzel for about 3-4 minutes per side until deep golden brown in color (or until internal temperature of pork reaches 145ºF). Don’t overcrowd the pan when frying. Transfer to a baking sheet with a wire rack and keep warm in the oven while you fry the remaining schnitzel.
• AIR FRYER COOKING METHOD
  Preheat air fryer to 400°F. Working in batches depending on the size of your air fryer (standard size air fryer will fit 2-3 schnitzel at a time). Spray both sides of the schnitzel with cooking spray and place in the air fryer. Cook for 8-10 minutes, flipping halfway through or until golden brown and cooked through (or until internal temperature of pork reaches 145ºF).
• OVEN BAKED COOKING METHOD
  Preheat oven to 400°F. For best results, place a wire rack on a sheet pan, or use a sheet pan lined with foil. Spray both sides of each schnitzel with cooking spray and place on the tray. Bake for 15 minutes, flipping halfway through or until golden brown and cooked through (or until internal temperature of pork reaches 145ºF).

Prepare the Gravy

1 In a frying pan or small sauce pot, on medium heat melt the butter. Add in the onions and sauté for 5 minutes, or until soft and starting to brown.

2 Add the sliced bell peppers, cook for 2-3 minutes or until tender.

3 Add in the garlic, flour, paprika, cayenne pepper, salt and pepper. Mix until combined and cook for 1-2 minutes.

4 Stir in the tomato paste. Cook for 1-2 minutes.

5 Slowly add in the broth and stir continuously. The sauce will start to thicken. Reduce heat to low and cook for 8-10 minutes, stirring occasionally until the sauce has reduced and thickened.

6 Once thickened, add the lemon juice and honey. Stir until combined and taste the sauce. Adjust to personal preference with more lemon juice, honey or salt and pepper. The sauce will be spicy, sweet and a gravy consistency.

7 Serve the gravy over the schnitzel and garnish with fresh chopped parsley. Enjoy!

Tips for the Best Spicy Paprika Schnitzel (Paprikaschnitzel)

• Gravy - for best results we recommend using any combination of red, yellow or orange bell peppers. They have the best color and flavor for this dish. You can adjust the sauces level of spice, sweet and tartness by adding more cayenne pepper, honey and/or lemon juice as desired. If you prefer a thinner gravy omit the butter and flour that is used to thicken the gravy. If you do not consume beef then you can swap the beef broth for chicken or vegetable broth.
• Pork – if you can find pork schnitzel at your grocery store use that or you can use boneless pork chops and thin sliced pork loin. Pound out the pork chops or pork loin to ¼ inch thickness. It is very important that the pork is as thin as possible because it will be fried in high heat for a short period of time. The pork will be fully cooked and the breadcrumb coating will be golden brown. If the pork chops are too thin they will not fully cook through the centre. If using pork chops that have an edge of fat on them, be sure to make small cuts along the fat or else the schnitzel will curl up while frying.
• Oil – make sure the oil is hot enough (approximately 330ºF), but not too hot. If the oil is too hot the breadcrumb coating will burn before the meat has a chance to fully cook. On the other hand if the oil is not hot enough then the breadcrumbs will absorb too much oil and become soggy. If too hot, the crust will burn before the meat is done. If it isn’t hot enough, you’ll end up with a soggy coating. To test if the oil if warm enough use a digital thermometer or place the handle of a wooden spoon or chopstick in the oil. If the oil bubbles around the wood then the oil is ready.
• Breading – when coating the cutlets keep one hand for dry ingredients and one for wet. For example, use your right hand as the ‘wet hand’ to pick up the schnitzel and place them in the flour. Use your left hand to coat the schnitzel in the flour. Then switch back to your right hand to dip the schnitzel in the egg. Lastly, use your left hand to coat the schnitzel in the breadcrumbs. Use your hand to pack in the breadcrumbs so that you get a nice even coating.

FAQs Spicy Paprika Schnitzel (Paprikaschnitzel)

More Dinners you Will Love!

• Bacon Wrapped Pork Tenderloin
• Sweet and Sour Pork
• Instant Pot Ribs
• Bifanas (Portuguese Pork Sandwiches)
• Glazed Meatloaf

Enjoy!

- Sab