German Paprika Schnitzel With Spicy Paprika Sauce
Tender pieces of crispy pork cutlets smothered in a creamy, slightly spicy paprika sauce is how we make the perfect German paprika schnitzel.
Servings: 8 servings
Calories: 182kcal
Ingredients
- pound pork loin cutlets thin
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ cup flour
- 2 eggs beaten
- ¾ cup unseasoned breadcrumbs
- 4 tablespoon avocado oil
- Lemon for serving
- Chopped parsley for serving
Paprika Sauce:
- 2 tablespoons unsalted butter
- ½ onion minced
- 1 tablespoon tomato paste
- 1 teaspoon hot paprika
- ½ teaspoon salt
- ½ teaspoon smoked paprika substitute any paprika
- 1 cup chicken stock
- ¼ cup sour cream
Instructions
- Season the pork cutlets with salt, pepper, garlic powder and paprika.
- Dip each cutlet in flour, the the egg, then the breadcrumbs, shaking off the excess in each step. Place on a baking sheet.
- Continue until all cutlets are coated.
- Heat a cast iron (or nonstick) skillet over medium heat. Add the avocado oil.
- Once heated, add the pork cutlets, being careful not to overcrowd the pan. You will need to cook in 2-3 separate batches.
- Cook about 2-3 minutes per side, until golden brown.
- Remove and place on paper towels or a baking rack to drain any excess oil. Once slightly cool, chop the pieces into strips to serve.
- Serve topped with the paprika sauce and a squeeze of fresh lemon juice on a bed of egg noodles or rice.
Paprika Sauce:
- Heat the butter in a skillet over medium heat.
- Once melted add the onions and sauté until they become translucent, about 3-5 minutes.
- Add the tomato paste and cook until it starts to darken about 1-2 minutes.
- Add the remaining seasonings and chicken stock and bring to a simmer.
- Simmer for about 2 minutes, stirring periodically. If the sauce is too thick, add additional chicken stock to thin it out.
- Remove from heat and stir in the sour cream.
Notes
- If the pork starts to darken too much, turn the heat down.
- You may need to add 1-2 tablespoons of additional oil between batches of pork.
- Wait until the oil is hot before adding the pork. It should be shimmering and splatter when you sprinkle water in it.
- If the sauce is too thick, add chicken stock to thin it out to your liking. You may need to season with additional salt.
- I highly recommend using fresh lemon wedges to serve this.
- If you use reduced salt or salt free chicken stock in the sauce, you may need to add additional salt to taste.
- Remove the pan from the heat before stirring in the sour cream. The heat could cause the sour cream to curdle.
- For extra spice you can add a touch of cayenne pepper.
Nutrition
Serving: 1cutlet | Calories: 182kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 408mg | Potassium: 114mg | Fiber: 1g | Sugar: 2g | Vitamin A: 346IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg