Zigeuner Schnitzel aus dem Ofen


  • 4 pork schnitzel (thinly pounded pork cutlets)
  • Salt and pepper, to taste
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 2 tablespoons vegetable oil

For the Sauce:

  • 1 onion, finely chopped
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can (400g) diced tomatoes
  • 1/2 cup tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil


  1. Preheat the Oven: Preheat your oven to 200°C (400°F).
  2. Prepare the Schnitzel: a. Season the pork schnitzel with salt and pepper. b. Dredge each schnitzel in flour, then dip in beaten eggs, and coat with breadcrumbs, pressing the breadcrumbs onto the meat.
  3. Pan-Fry the Schnitzel: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Fry the schnitzel until golden brown on both sides, about 2-3 minutes per side. Transfer the schnitzel to a paper towel-lined plate to drain excess oil.
  4. Prepare the Sauce: a. In the same skillet, add 2 tablespoons of vegetable oil. b. Sauté the chopped onion and minced garlic until softened. c. Add the diced bell peppers and cook until they begin to soften. d. Stir in the diced tomatoes, tomato paste, smoked paprika, dried oregano, salt, and pepper. Simmer for 5-7 minutes until the sauce thickens.
  5. Assemble and Bake: a. Place the fried schnitzel in a baking dish. b. Pour the prepared sauce over the schnitzel, ensuring they are well-covered. c. Bake in the preheated oven for 15-20 minutes or until the schnitzel is cooked through.
  6. Serve: Serve the Zigeuner Schnitzel hot, garnished with fresh herbs if desired. This dish pairs well with a side of potatoes, rice, or noodles.

Enjoy your delicious Zigeuner Schnitzel aus dem Ofen!

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