Skillet Gypsy Schnitzel Dinner
Flavorful Gypsy schnitzel with onions, garlic, peppers, and herbs in a tomato and cream based delicious sauce your whole family will love.
- 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 tablespoons oil
- 1/2 teaspoon dried oregano
- 1 teaspoon chili powder or more to taste
- Salt and pepper to taste
- 1/2 cup vegetable broth
- 1 cup heavy cream
- 10 oz. diced tomatoes
- 4 oz. Gouda cheese grated
- A few twigs of fresh thyme optional
Heat 2 tablespoons of oil in a large cast-iron or non-stick skillet over medium-high heat. Add four schnitzel and sear them about 5 minutes per side (see recipe tips). Remove the schnitzel to a plate and season with salt and pepper.
Pour remaining two tablespoons of oil to the same skillet. Add sliced onion, three peppers cut in strips, two minced garlic cloves, 1/2 teaspoon oregano, and a teaspoon of chili powder. Sauté until the vegetables start to soften, about 8-10 minutes, stirring often.
Deglaze the skillet with 1/2 cup of vegetable broth and one cup of cream. Stir in 10 oz. of diced tomatoes, a few twigs of fresh thyme if using, and seared cutlets; bring everything to a boil.
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. Garnish with fresh thyme or parsley if you wish.
- When cooking in a cast iron skillet, it's always a good idea to heat the skillet first, then add oil and other ingredients. It performs best when heated and cooled gradually.
- Once you put the meat in the skillet, don't fuss with it. It needs a couple of minutes to properly sear and lock in all that yummy flavor. Turn it only when it gets a white border all around, about 1/4 to 1/2 - inch wide [see the first picture in the process photo]. You can also shake the pan and if the meat is no longer sticking, it's ready to be turned.
- Make sure your skillet has a fitting lid. The meat will cook faster.
- This dish can take the spiciness. If your family likes spicy foods, add hot pepper to your liking or more of the chili powder.
- Serve this skillet Gypsy schnitzel dinner over mashed potatoes, noodles or rice for the ultimate comfort.
Calories: 657kcal | Carbohydrates: 14g | Protein: 40g | Fat: 49g | Saturated Fat: 21g | Cholesterol: 202mg | Sodium: 458mg | Potassium: 969mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4120IU | Vitamin C: 123.4mg | Calcium: 285mg | Iron: 2.1mg