Hungarian Paprika Schnitzel Recipe
tender Pork Schnitzel with a special Bell-Pepper-Paprika-Sauce, served with Mixed Vegetables and Fried Potatoes
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Ingredients
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Schnitzel and Sauce
Method
Preparation and Cooking
Prepare the Pork Schnitzel
Slice the pork tenderloin into thin cutlets. Season with salt and pepper. Dredge each cutlet in flour, dip into beaten eggs, and coat with breadcrumbs.
Fry the Schnitzel
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the schnitzels and cook until golden brown on both sides, about 3-4 minutes per side. Remove and keep warm.
Make the Bell-Pepper-Paprika Sauce
In the same skillet, add the remaining olive oil and sauté the diced onion and minced garlic until translucent. Add the chopped bell peppers and paprika, cooking until the peppers are tender. Pour in the chicken broth and bring to a simmer.
Finish the Sauce
Stir in the sour cream and cook on low for an additional 2-3 minutes. Adjust seasoning with salt and pepper to taste.
Serve
Plate the schnitzel and generously top with the bell-pepper-paprika sauce. Serve with mixed vegetables and fried potatoes on the side.