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New World Spice and Tea Trader

Gypsy Schnitzel Recipe

Ingredients

Scale

4 Thick Pork Schnitzel Cutlets or Boneless Pork Chops

3 Colorful Bell Peppers, cut into strips

1 Large Onion, sliced in half-moons

2 Garlic Cloves, minced

4 TBS Garlic Olive Oil

½ tsp Dried Oregano

1 tsp Blue Tip Chili Powder

Salt and pepper to taste

½ Cup Vegetable Broth

1 Cup Heavy Cream

10 oz Tomatoes, diced

4 oz Gouda Cheese, grated

A few twigs of fresh thyme optional

Instructions

  1. Heat 2 tbsp of oil in a large cast-iron or non-stick skillet over medium-high heat. Add four schnitzel and sear them for about 5 minutes per side. Remove the schnitzel to a plate and season with salt and pepper.
  2. Pour the remaining two tbsp of oil into the same skillet. Add sliced onion, three peppers cut in strips, two minced garlic cloves, ½ teaspoon oregano, and chili powder. Sauté until the vegetables start to soften, about 8-10 minutes, stirring often.
  3. Deglaze the skillet with ½ cup of vegetable broth and one cup of cream. Stir in 10 oz. of diced tomatoes, and seared cutlets; bring everything to a boil.
  4. Lower the heat and simmer, covered, for 30-45 minutes (depending on the schnitzel thickness). Sprinkle with 4 oz. shredded Gouda cheese and turn the heat off. Let cool for 10 minutes before serving.