Copycat Paprika Schnitzel From Swiss Hibiscus in Portland OR

pork cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner and often less expensive than pork cutlets.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Slice the pork tenderloin into half-inch pieces, yielding about nine medallions.

Tenderize the meat using a meat tenderizer, pounding it a couple of times.

Sprinkle salt and paprika on both sides of the meat to season.

Dredge the seasoned meat in all-purpose flour, no salt or pepper added.

Heat vegetable cooking oil in a skillet over high heat until hot.

Add the meat to the skillet in batches, cooking until the edges are brown, then flip to cook the other side until done.

Remove the cooked meat and set aside.

In the same skillet, add paprika, garlic butter, white wine, brown gravy, and heavy whipping cream to make the sauce.

Add sweet mushrooms to the sauce and mix well.

Return the cooked meat to the sauce to heat through.

Prepare spätzle by cooking in salted water for 12 minutes until browned.

Serve the schnitzel on top of the spätzle with sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens