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Tender pieces of crispy pork cutlets smothered in a creamy, slightly spicy paprika sauce is how we make the perfect German paprika schnitzel.
The pork schnitzel comes out crispy on the outside, and juicy and tender on the inside, while the sauce comes together quickly and easily and is the perfect complete to the crispy pork.
Guys, this paprika schnitzel is the ultimate in comfort food. While we're also big fans of the Instant Pot paprika chicken (we're all about paprika over here), I love the crispy exterior of this pork schnitzel.
It's smothered in an amazing, creamy paprika sauce that is just to die for. We fell head over heels for this sauce.
This German schnitzel has the perfect amount of spice, but can be easily adjusted for those palates that prefer a milder dish - just use sweet paprika instead of hot!
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What is Pork Schnitzel?
Pork schnitzel is typically a thin, breaded piece of pork cutlet that is pan fried until browned and crispy on both sides. It is a typical German food that is commonly served in German speaking countries. Other types of schnitzel can be made with beef, veal, chicken, etc.
You may also want to try this breaded pork cutlet recipe with white gravy.
The word schnitzel is actually a German word for cutlet - any kind of cutlet will work for this recipe, we like the convenience and cost of pork.
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Why This Recipe Works
- It comes together easily and quickly, making it a great weeknight meal.
- We use sour cream to make the sauce creamy which gives it a perfect tangy flavor.
- Tomato paste provides a delicious umami quality to the pork schnitzel sauce.
- We use a mix of both hot and smoked paprika for the best flavor - you can substitute any kind of paprika if you like. The recipe is very forgiving!
- You can make the sauce ahead of time and heat up when ready to serve the schnitzel.
Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of this post.
We use thin cut boneless pork cutlets to make this recipe. You can also use boneless pork chops, place them between two pieces of plastic wrap and use a mallet to pound then until they are about ¼" thick. Either works great!
**You can also use lean veal, beef or chicken to make the paprika schnitzel.
A combination of smoked paprika and hot paprika powder is used in this recipe. You can substitute any paprika you like, but this combo provides a great smoky, spicy quality to both the pork cutlets and the paprika sauce.
All purpose flour, egg and unseasoned breadcrumbs are use to make the breading for the pork. I always recommend unseasoned breadcrumbs so it doesn't affect the taste of the pork.
Fresh lemon drizzled over the top of the dish is a must to give it a light amount of acidity.
Tomato paste gives the paprika sauce a flavorful, deep umami flavor, and the sour cream evens everything out with just a touch of tang and creaminess.
Step By Step Instructions
Season the pork cutlets with salt, pepper, garlic powder and paprika.
Dip each cutlet in flour, then the egg, then the breadcrumbs, shaking off the excess flour, egg and breadcrumbs in each step. Place on a baking sheet.
Continue until all cutlets are coated.
Heat a cast iron (or nonstick) skillet or large frying pan 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 noodles or rice.
How to Make 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 broth or 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. Serve over the pork schnitzel.
Expert Tips
- 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.
Serving Options
- I LOVE the paprika pork served over egg noodles, instant pot jasmine rice or these creamy sour cream mashed potatoes.
- Start your meal with these amazing air fryer pierogies...don't forget to make the caramelized onions with them!
- Don't sleep on the lemon wedges - it is a must for this recipe!
- Any potato dish goes really well with this recipe - try these Hasselback garlic potatoes or these crispy butter roasted potatoes. Or, to make it really simple, some good old fashioned air fryer frozen french fries.
- A classic coleslaw, simple lettuce salad or braised red cabbage are all popular side dishes.
- Pork schnitzel is also sometimes served with a sauce called gypsy sauce made from tomatoes, pepper and vinegar.
Frequently Asked Questions
Getting a very thin cutlet, no more than about ¼" is the key to the perfect schnitzel. Place your meat in between two pieces of plastic wrap and use a mallet to flatten it to ¼".
Lightly bread it, then fry it until crisp and golden brown on the outside. Having a thin cutlet of meat allows us to get it crispy and brown without worrying about it being undercooked in the middle.
A schnitzel is a thin cutlet of meat, pounded until thin to make it nice and tender, then breaded and fried until browned and crispy on the outside. It is a dish that is prominent in German speaking countries. In the US, a similar dish is chicken fried steak or chicken fried chicken.
Schnitzel is made of a meat cutlet, typically pork, beef or veal, pounded until about ¼" thin, then breaded and fried.
Paprika is a spice made from dried, ground red peppers, bell peppers and/or other hot peppers. It is often used in dishes like deviled eggs, many Spanish dishes like this sous vide Spanish octopus, potatoes, bean and cheese empanadas, stews, vegetables, chicken, and sauces.
Leftover pork cutlets can be stored in an airtight container for 3-5 days (separate from the sauce). Reheat in the oven on 400°F to re-crisp them. You can also re-crisp them in the air fryer at 375°F for 3-5 minutes.
Leftover sauce can be stored in a container and reheated on the stove or in the microwave. If the sauce is too thick, add additional chicken stock to thin it out.
Both the sauce and pork cutlets can be frozen for up to 3 months (in separate airtight containers). Thaw in the fridge overnight, and reheat according to the above instructions.
More German recipes
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Recipe
German Paprika Schnitzel With Spicy Paprika Sauce
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.
Expert Tips:
- 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
dani
OMG I am in love with this dish. Definitely going on the rotation 🙂
Danielle
So glad to hear it!