Authentic German Paprikaschnitzel Recipe

Ingredients

4 pork cutlets
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup flour
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
2 tablespoons paprika
1 cup chicken broth
1 cup sour cream
2 tablespoons chopped fresh parsley, for garnish

Steps and instructions

Season the pork cutlets with salt and pepper on both sides.
Dredge the cutlets in flour, shaking off the excess.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the cutlets to the skillet and cook until golden brown on both sides, about 3 minutes per side. Remove the cutlets from the skillet and set aside.
In the same skillet, add the chopped onion and cook until it is soft and translucent, about 5 minutes.
Add the minced garlic and paprika to the skillet, stirring well to combine.
Return the cutlets to the skillet, spooning the onion and paprika mixture over them.
Add the chicken broth to the skillet, reduce heat to low, cover and simmer for 15 minutes.
Stir in the sour cream and continue to simmer until the sauce is thickened, about 5 minutes more.
Serve the Paprikaschnitzel hot, garnished with chopped fresh parsley.

Tools for making

Skillet - A large skillet will be needed to cook the pork cutlets and prepare the sauce.
Tongs - Tongs will be useful for flipping and handling the pork cutlets while cooking.
Cutting board - A cutting board will be needed to chop the onion and prepare other ingredients.
Chef's knife - A sharp chef's knife will be needed to chop the onion and mince the garlic.
Measuring spoons - Measuring spoons will be needed to accurately measure the salt, pepper, and paprika.
Whisk - A whisk will be necessary to incorporate the sour cream into the sauce.
Spatula - A spatula will be useful for transferring the cooked cutlets to a plate.
Lid - A lid that fits the skillet will be needed to cover and simmer the cutlets in the sauce.
Chopping knife - A chopping knife will be needed to chop fresh parsley for garnish.

Recipe variations

Use chicken cutlets instead of pork cutlets for a lighter alternative.
Replace the all-purpose flour with breadcrumbs or panko for a crispy crust.
For a gluten-free option, use gluten-free flour or almond flour.
Try different types of paprika, such as smoked paprika or Hungarian sweet paprika, to vary the flavor profile.
Add a pinch of cayenne pepper for some heat and extra flavor.
For a vegetarian or vegan alternative, substitute the pork cutlets with tofu or seitan, and use vegetable broth instead of chicken broth.
Experiment with different herbs and spices, such as thyme, rosemary, or oregano, to customize the seasoning of the dish.
If you prefer a creamier sauce, increase the amount of sour cream or add a splash of heavy cream.
Include sliced bell peppers or mushrooms in the dish for added texture and flavor.
Serve the Paprikaschnitzel with a side of spaetzle or buttered noodles for a traditional German meal.

Recipe overview

Paprikaschnitzel is a hearty and flavorful dish that hails from the heart of Central Europe. This recipe showcases succulent pork cutlets seasoned with a blend of simple spices, then coated in flour and pan-seared to golden brown perfection. The cutlets are then simmered in a rich sauce made from onions, garlic, paprika, and chicken broth, which is finally enriched with sour cream for a creamy, indulgent finish. The dish is then garnished with fresh parsley for a pop of color and freshness. This easy-to-follow recipe promises a deliciously satisfying meal that would be perfect for a family dinner or a gathering of friends. The preparation is straightforward, and the ingredients are readily available, making this a great choice for anyone wanting to try a new and flavorful dish.

Common questions

Can I use a different type of meat instead of pork? Yes, you can substitute pork cutlets with chicken cutlets or veal cutlets if desired.
What can I serve with Paprikaschnitzel? Paprikaschnitzel is often served with traditional German side dishes such as spaetzle, mashed potatoes, or dumplings. It also pairs well with a side of sauerkraut or a fresh green salad.
Can I make this recipe ahead of time? While it is best to serve Paprikaschnitzel immediately after cooking, you can prepare the sauce in advance and refrigerate it. Cook the cutlets just before serving and reheat the sauce before adding it to the cutlets.
Is it possible to make this recipe vegetarian or vegan? Yes, you can make a vegetarian version by using tofu cutlets instead of pork and vegetable broth instead of chicken broth. For a vegan version, substitute sour cream with a non-dairy alternative such as cashew cream or coconut milk.
Can I adjust the level of spiciness? Absolutely! If you prefer a milder flavor, you can reduce the amount of paprika used or opt for sweet paprika instead of hot paprika. Adjust the seasonings to suit your taste.
What can I do if the sauce becomes too thick? If the sauce thickens too much, you can add a little more chicken broth or water to thin it out. Alternatively, you can adjust the consistency by adding a bit more sour cream.

Serving dishes and utensils

Skillet - A large skillet is used for frying the pork cutlets and making the sauce.
Tongs - Tongs are helpful for flipping and removing the pork cutlets from the skillet.
Spatula - A spatula can be used for stirring the sauce and transferring the cutlets to a serving plate.
Measuring Spoons - Measuring spoons are needed to accurately measure the salt, pepper, and paprika.
Whisk - A whisk can be used to blend the sour cream into the sauce smoothly.
Cutting Board - A cutting board is useful for chopping the onion and parsley.
Knife - A knife is necessary for mincing the garlic, chopping the onion, and parsley.
Plate - A plate is needed for dredging the cutlets in flour before frying.
Cover - A cover or lid is used to simmer the cutlets in the sauce.
Serving Dish - A serving dish or platter is used to present the Paprikaschnitzel for serving.

Origin stories

Paprikaschnitzel, a delightful dish from Germany, has an interesting history. It's a variant of the famous Wiener Schnitzel, a breaded veal cutlet from Austria, which was adapted and transformed by German cuisine. The name 'Paprikaschnitzel' comes from the generous use of paprika in its preparation, a spice that was brought to Germany from the Americas in the 16th century. Over time, the German people developed a fondness for this spicy, sweet red pepper and started incorporating it into their traditional recipes. Thus, the Paprikaschnitzel was born, a perfect blend of Austrian tradition and German innovation. Today, it's a beloved dish in Germany, especially in the southern regions like Bavaria, and it represents the warm, hearty comfort food that German cuisine is known for.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.