Paprika Pork Schnitzel
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This Paprika Pork Schnitzel is a fantastic Swiss version that doesn’t get heavy with breading, and while traditionally served along side spätzel, a soft egg noodle, this gets the steamed vegetable treatment. What makes this is the sauce. You need this paprika sauce.
Paprika Pork Schnitzel
This is a quick mid-week dinner using pork cutlets that get smothered in an incredible mushroom paprika sauce. Out of this world tasty and quick to make, too! 🙂
What is a Schnitzel?
While most schnitzel usually consists of a meat, wether it be veal, chicken or pork, that gets pounded with a meat tenderizer, gets breaded and then is fried.
This version starts with half-inch thick pork loin meat that is seasoned with salt, white pepper, paprika and a dusting of flour. This comes together quickly and the sauce is out of this world good.
Schnitzel is German for “cutlet” and is typically made with veal that’s thinly pounded, breaded and fried. This pork schnitzel version is something that’s a little more readily available and is quickly pan seared and draped in a beautiful sauce punctuated by paprika. I use regular paprika, not the smoky Spanish version.
This is a simple dish, but the flavor is something different to spice up the week night dinner doldrums.
It’s customary to serve the fried version with simply a slice of lemon, the sauce here does plenty for the added flavor and it’s great alongside the steamed vegetables.
What do you use paprika on?
Paprika is most often used to season and color dishes like hard boiled eggs, rices, stews, soups or Hungarian goulash and stroganoffs. I love the flavor it gives with the pork and in this mushroom sauce. Savory and lightly spiced, I hope you give this Paprika Pork Schnitzel a try.
Speaking of Eastern European dishes, you might like my Harissa Beef Stroganoff version. Enjoy!
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Paprika Pork Schnitzel
Ingredients
- 1 lb pork loin cutlets 1/2 inch thick (See Note 1)
- 2 tsp paprika (separated)
- 1/2 tsp salt
- 1/2 tsp white pepper
- 2 tbsp all purpose flour
- 2 tbsp olive oil
- 8 oz cremini mushrooms (sliced)
- 1 cup beef broth
- 1/4 cup half and half (or heavy cream)
- parsley chopped (for garnish)
Instructions
- Trim any fat from the pork cutlets to prevent any curling when pan searing. Gently pound the pork loin cutlets between plastic wrap to get thinner and tenderize. Season both sides with salt, pepper and 1 teaspoon paprika. Dust with the flour to coat both sides. Set aside.
- In a skillet over medium-high heat add the oil. After a minute add the seasoned pork loin cutlets and quickly brown on both sides, about 2 minutes each side. Remove and set aside on a plate.
- Add the sliced mushrooms to the skillet and cook for a minute. Add the remaining teaspoon of paprika and stir to coat the mushrooms. Add the beef stock, stirring to scrape up and cooked bits in the pan and reduce liquid by half. Add the cream and cook for 2 minutes on low. Add the pork cutlets and accumulated juices back to the pan and turn to coat with reduced sauce. Serve with chopped parsley on top.
Video
Notes
- Trim any fat from the pork cutlets to prevent any curling when pan searing. Pound the 1/2 inch thick pork loin cutlets to tenderize, you should have at least 4 cutlets, 2 per person.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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I made this dish tonight and I LOVE it! I did not have Crimini mushrooms we do not have a grocery that would have those. I did not even have beef broth I took chicken broth and added a tsp of better than boullion beef flavored. This came together without a problem and we even used the steamed broccoli and I was able to stay on my diet as I used keto flour with it! It was delicious!!!! The sauce definitely makes this! Thankyou! I will now dive into more of y our recipes!
So glad you enjoyed this one and made it your own Robbi!
Kevin,
I ran across your blog a couple weeks ago. I don’t remember how, but I found it intriguing. I only subscribe to like 7 food blogs along with Allrecipes and Yummly. (Yummly is my least favorite because they repeat some of the same recipes over and over.) I get a bunch of emails so I’m picky who I choose. However, I do have others on my radar which I check from time to time. I am also finding other numerous new blogs that I check out.
My husband and I both love to cook and are seasoned cooks and will take on anything no matter how complicated, if it sounds delicious. We love to try new recipes. We have a massive amount of delicious recipes we’ve tried over the years that are keepers. We love Schnitzel dishes. Both of us have German bloodlines. The presentation and description of this one just screamed “COOK ME”.
We have a couple of Chicken Papriksh recipes and a couple of beef. I made this for my Hubby and he made the Honey Balsamic Brussels Sprouts recipe we wanted to got with it. We made some pasta for the extra sauce to go over. MY hubby raved and raved about this recipe. He kept saying he was stuffed but he damn well wanted to go eat more of it. I heard this the rest of the night. He said “honey any time you want to make this I’m on board”. We did double the recipe so we wouldn’t have to cook the next day. That was days ago and he’s still raving about how he’s craving it! It’s been a good while he’s raved this much about a recipe and we are always trying new ones.
We followed the recipe exactly, but I missed the part about reducing the beef broth (small print and I’m older lol). But all was well, we just thickened it a bit. (Sorry, I just remembered I forgot one part. I did add extra paprika and some sugar after a taste test – like a heaping teaspoon of sugar for a double batch of sauce). Years of cooking experience just said that’s what was needed and it was – FOR US. Not saying the recipe needed it but it worked for us.
Thank you for an awesome recipe which will be made many times in our future! We are looking forward to more of your recipes in my inbox in the future!
Gwyn Walton
Gwyn you honor me with your kind words and thanks so much for subscribing. Lots of tasty recipes here that I hope you and your husband enjoy trying. 🙂
I have to say that I’ve never thought of making paprika the main event in a sauce. I’ve got to try it! I think I only have smoked paprika – would you recommend plain paprika only for this?
I’ve done it with both and thought the smoked version somewhat took over and was a bit much. Give it a try though, it’s just my own preference!
I am loving this cutlet! I love paprika and this combo sounds perfect to me!!
Thank you Gaila, it was delicious! Every time. 🙂
Hi Kevin. This dish sounds lovely; I am a big fan of paprika (and smoked paprika). For me a small side of buttered noddles would be nice with these. Pork is always available, but veal is rarely.
Hi Dorothy! Sometimes I’m in the mood for smoked paprika, but I have used it in this before and felt it really overwhelmed, but it is up to you. I don’t do veal anymore and to find it in the market to purchase is almost non-existent here. How did Gary’s surgery go? Sending good vibes for all good things. 🙂
It does look fantastic. All about that mushroom sauce. 🙂
YES! So good. Thanks for stopping by Brian. Hopefully you guys are all safe and warm with that crazy snow back East.
I didn’t know that ‘schnitzel’ actually translated to ‘cutlet’ so thanks for that 🙂 Love that these are not heavily breaded, Kevin. Sounds like the perfect weeknight meal and haven’t had anything like this in so long. Seems to come together rather quickly too, which is a bonus – under 30 minutes? Woot woot 😉
Simple CAN be delicious if balanced with flavor right? Plus using the loin allows for no cutting around bone like in a chop, super tender and the paprika sauce is spot on! Cheers Dawn!
That sauce looks to die for. I know this would be a hit at my house – the kids all love pork especially when smothered in a rich sauce like this one!
Thanks Karen, plus the pork loin is so tender. This always puts a smile on my face!