Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb (680 g) boneless pork loin cutlets, pounded 1/4 inch thick
- 1 1/2 tsp kosher salt, divided; 1 tsp black pepper
- 1/3 cup (40 g) all-purpose flour
- 1 tbsp sweet Hungarian paprika; 1/2 tsp smoked paprika (optional)
- 2 tbsp neutral oil; 2 tbsp unsalted butter
- 1 medium yellow onion, thinly sliced
- 2 bell peppers (red and/or yellow), thinly sliced
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1/2 cup (120 ml) dry white wine (or use more stock)
- 3/4 cup (180 ml) chicken or veal stock
- 1 cup (240 ml) heavy cream
- 1 tsp Dijon mustard (optional), 1 tsp lemon juice
- 2 tbsp chopped fresh parsley, to finish
Do This
- 1. Pound pork to 1/4 inch; season both sides with 1 tsp salt and pepper.
- 2. Dredge lightly in flour; shake off excess.
- 3. Sear in oil and 1 tbsp butter over medium-high, 2–3 minutes per side to 145°F/63°C; rest.
- 4. Sauté onions and peppers in remaining butter 6–8 minutes; add garlic, tomato paste, and paprikas; cook 1 minute.
- 5. Deglaze with wine; reduce by half. Add stock; simmer 3–4 minutes.
- 6. Stir in cream (and Dijon). Simmer gently to thicken. Return pork and juices; warm 2 minutes. Finish with lemon and parsley.
Why You’ll Love This Recipe
- Silky paprika cream sauce with tender, golden-seared pork cutlets.
- Weeknight-friendly: one pan, under 45 minutes, big comfort-food payoff.
- Balanced flavor: sweet peppers, gentle heat from paprika, and a bright finish of lemon and parsley.
- Versatile: pairs perfectly with spätzle, buttered noodles, rice, or parsley potatoes.
Grocery List
- Produce: 1 yellow onion, 2 bell peppers (red and/or yellow), 3 garlic cloves, 1 lemon, fresh parsley
- Dairy: Unsalted butter, heavy cream (1 cup), optional crème fraîche or sour cream (2 tbsp)
- Pantry: Boneless pork loin cutlets, all-purpose flour, neutral oil, sweet Hungarian paprika, smoked paprika (optional), tomato paste, chicken or veal stock, dry white wine, Dijon mustard (optional), kosher salt, black pepper
Full Ingredients
For the Pork Schnitzel
- 1.5 lb (680 g) boneless pork loin cutlets, pounded to 1/4 inch (about 8 small cutlets)
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/3 cup (40 g) all-purpose flour, for light dredging
- 2 tbsp neutral oil (sunflower, canola, or grapeseed)
- 1 tbsp unsalted butter
Creamy Bell Pepper Paprika Sauce
- 1 tbsp unsalted butter
- 1 medium yellow onion, halved and thinly sliced
- 2 bell peppers (red and/or yellow), cored and thinly sliced
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tbsp sweet Hungarian paprika
- 1/2 tsp smoked paprika (optional, for depth)
- 1/2 cup (120 ml) dry white wine (or use more stock)
- 3/4 cup (180 ml) chicken or veal stock
- 1 cup (240 ml) heavy cream
- 1 tsp Dijon mustard (optional)
- 1/2 tsp kosher salt, plus more to taste
Finish & Garnish
- 1 tsp fresh lemon juice (or white wine vinegar)
- 2 tbsp chopped fresh parsley
- Freshly ground black pepper, to taste
- 2 tbsp crème fraîche or sour cream, room temperature (optional for extra tang and body; stir in off heat)
For Serving (Optional)
- Cooked spätzle or buttered egg noodles, parsley potatoes, or steamed rice
- Lemon wedges
Step-by-Step Instructions
Step 1: Prep and pound the pork
Place each pork cutlet between two sheets of plastic wrap and pound to an even 1/4 inch thickness using a meat mallet or rolling pin. Pat dry. Season both sides with 1 tsp kosher salt and 1 tsp black pepper. Let sit at room temperature while you prep the vegetables (about 10 minutes).
Step 2: Slice vegetables and set up dredge
Thinly slice the onion and bell peppers and mince the garlic. Place the flour in a shallow dish. Lightly dredge the cutlets in flour, shaking off excess. This thin coating promotes browning and helps the sauce cling to the meat.
Step 3: Sear the schnitzel
Heat a large 12-inch skillet over medium-high heat. Add the neutral oil; when shimmering, add 1 tbsp butter. Sear cutlets in batches without crowding, 2–3 minutes per side, until golden with an internal temperature of 145°F (63°C). Transfer to a warm plate and tent loosely with foil. Do not wipe out the pan; you want the flavorful browned bits.
Step 4: Sauté peppers and bloom the paprika
Reduce heat to medium. Add the remaining 1 tbsp butter to the skillet. Add the sliced onion and bell peppers with a pinch of salt and cook, stirring occasionally, until softened and lightly caramelized at the edges, 6–8 minutes. Stir in the garlic, tomato paste, sweet paprika, and optional smoked paprika. Cook, stirring constantly, for 30–60 seconds to bloom the spices—do not let the paprika scorch.
Step 5: Deglaze and build the sauce
Pour in the white wine and scrape up any browned bits with a wooden spatula. Simmer until the wine is reduced by about half, 1–2 minutes. Add the stock and bring to a gentle simmer for 3–4 minutes to concentrate flavor.
Step 6: Add cream and finish the pork
Stir in the heavy cream and optional Dijon mustard. Simmer gently (small bubbles) until the sauce thickens enough to coat the back of a spoon, 3–5 minutes. Return the cutlets and any accumulated juices to the pan, nestling them into the sauce. Simmer on low for 1–2 minutes to rewarm the meat. Off the heat, stir in lemon juice and adjust salt to taste. For extra gloss and tang, whisk in crème fraîche or sour cream off heat.
Step 7: Garnish and serve
Sprinkle with chopped parsley and a few grinds of black pepper. Serve immediately with spätzle, buttered egg noodles, parsley potatoes, or rice, spooning the creamy bell pepper paprika sauce generously over the schnitzel. Add lemon wedges on the side if you like a brighter finish.
Pro Tips
- Use true sweet Hungarian paprika for authentic flavor and a vivid brick-red hue; add only a touch of smoked paprika for depth.
- Bloom paprika briefly in fat to unlock aroma, but keep heat moderate—burned paprika tastes bitter and dulls the sauce color.
- Target 145°F (63°C) for juicy pork; overcooking dries out thin cutlets quickly.
- If the sauce is too thin, simmer another 1–2 minutes or whisk in a slurry of 1 tsp cornstarch with 1 tbsp cold stock, then simmer 30 seconds.
- Slice peppers uniformly so they cook evenly and stay tender-crisp in the finished sauce.
Variations
- Chicken Rahmschnitzel: Substitute thin chicken cutlets; cook to 165°F (74°C). Proceed with the same sauce.
- Mushroom-Paprika Cream: Add 6 oz (170 g) sliced cremini mushrooms with the onions for an earthy twist.
- Spicy Paprika: Replace 1 tsp sweet paprika with hot Hungarian paprika for gentle heat; balance with an extra teaspoon of lemon juice.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat or in a 300°F (150°C) oven until warmed through; avoid boiling the sauce to prevent separation. The sauce will thicken when cold—loosen with a splash of stock or cream as needed. Freezing is not recommended due to the dairy-based sauce. For make-ahead, pound and season cutlets up to 12 hours in advance (refrigerated), slice peppers and onions, and measure spices; cook just before serving for best texture.
Nutrition (per serving)
Approximate: 680 calories; 45 g fat; 17 g carbohydrates; 41 g protein; 980 mg sodium. Calculations will vary based on exact ingredients and sides.
