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.

Course Main Course

Cuisine Eastern European

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 182kcal

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.

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.

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.

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.