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Crispy German Zigeunerschnitzel Recipe topped with pepper–tomato paprika sauce, served alongside creamy Gurkensalat with dill.

Zigeunerschnitzel (Paprika Schnitzel) with Gurkensalat

A crisp pork schnitzel topped with a vibrant paprika-pepper sauce and served with refreshing German Gurkensalat. This Zigeunerschnitzel Recipe delivers bold flavour, fast cooking and perfect balance — ideal for pub menus and comforting German nights.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 1
Course: Main Course
Cuisine: German
Ingredients Method

Ingredients
  

For the Schnitzel
  • 1 pork schnitzel 120–150 g, pounded thin
  • Salt & white pepper
  • Flour for dredging
  • 1 egg beaten
  • Breadcrumbs fine German-style if available
  • Neutral frying fat rapeseed oil, sunflower oil or clarified butter
For the Paprika-Pepper Sauce (Zigeuner Sauce)
  • 1 tsp oil or butter
  • ½ onion finely sliced
  • ½ red pepper sliced
  • ½ yellow pepper sliced
  • 1 garlic clove minced (optional)
  • 1 tsp sweet paprika
  • 1 tsp tomato paste
  • 80 ml tomato passata OR chopped tomatoes
  • 60 ml stock vegetable or chicken
  • Dash of vinegar or lemon juice to brighten the sauce
  • Salt & pepper to taste
  • Pinch of sugar optional, to balance acidity
  • For pubs: Sauce can be batch-cooked in large quantities and held warm throughout service.
For the Gurkensalat (German Cucumber Salad)
  • ½ cucumber thinly sliced
  • 1 –2 tbsp vinegar white wine or spirit vinegar
  • 1 tsp sugar
  • 1 tbsp water
  • Pinch salt & pepper
  • Fresh dill chopped (optional but recommended)

Method
 

Prepare the Schnitzel
  1. Pound the pork schnitzel to an even thinness (3–4 mm).
  2. Season lightly with salt and white pepper.
Set up a breading line:
  1. Plate 1: flour
  2. Plate 2: beaten egg
  3. Plate 3: breadcrumbs
  4. Coat the schnitzel: flour → egg → breadcrumbs.
  5. Shake lightly — do not press the crumbs, to keep the crust airy.
Make the Paprika-Pepper Sauce
  1. Heat butter or oil in a sauté pan.
  2. Add onions and cook until soft and lightly golden.
  3. Add red and yellow peppers; cook until tender and caramelised.
  4. Add garlic (if using) and sweet paprika; cook briefly.
  5. Stir in tomato paste, then add passata and stock.
  6. Simmer until glossy and slightly thickened.
  7. Add a dash of vinegar or lemon juice for brightness.
  8. Season with salt, pepper and a pinch of sugar if needed.
  9. Hold warm for service.
Prepare the Gurkensalat
  1. Mix vinegar, sugar, water, salt and pepper into a light dressing.
  2. Add thinly sliced cucumber and dill.
  3. Toss gently and chill.
  4. Serve cold for maximum contrast.
Fry the Schnitzel
  1. Heat shallow fat in a pan (3–4 mm deep).
  2. Fry schnitzel for 2–3 minutes per side until golden and crisp.
  3. Drain on a rack — not on paper — to preserve crunch.
Plate the Dish
  1. Place schnitzel on a warm plate.
  2. Spoon generous paprika-pepper sauce over the centre (leave edges exposed for crispness).
  3. Serve the Gurkensalat on the side in a small bowl or neatly mounded.
  4. Garnish with dill or parsley.