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German Paprikaschnitzel / Paprika Schnitzel Recipe

Another variation of the Wiener Schnitzel but cooked in a zesty paprika sauce a perfect companion to either Spätzle (German home-made noodles) or Knödel (German home-made dumplings).


4 veal scaloppini

Salt, pepper

50 – 60 g / 1.7 – 2.1 oz butter or canola oil

2 small onions

1/2 tablespoon flour

4 – 6 tablespoons sour crème

2 – 4 tablespoons beef broth

2 tablespoons sweet Hungarian paprika


Dry the veal with paper towels, tenderize with a meat mallet on both sides evenly, season lightly with pepper on both sides. Fry veal in butter or oil on medium heat in a well seasoned cast iron or stainless steel skillet until golden brown on both sides for about 10 minutes total.

Season lightly with salt, remove from skillet and set aside, keeping the veal warm (cover with tin foil). Stir in the finely chopped onion and sauté until tender, dust with the flour, add the paprika, broth and stir, cook on medium heat for several minutes until sauce is thickened. Add the sour crème at the end, stir, remove skillet from heat. Plate the veal and spoon the sauce on top. Serve with Spätzle, Knödel, mashed potatoes, rice, fresh salad.

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