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!
Paprika Pork Schnitzel
- 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)
- 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.
- 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.
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.