Schnitzel Hungarian Style (Zigeunerschnitzel)

Method7 steps · about 40 min

1. 1

   Step 1: Use 3 small boneless pork chops totalling 1 lb. Slice each horizontally into 2 thinner cutlets. Pound the 6 pieces in a suitable food bag with the flat side of a meat tenderizer until thin and evenly sized.

   Uses 1 pound pork chops (3 small boneless pork chops)

2. 2

   Step 2: Season the thin pork with black pepper and mild paprika to taste. Dust with the 20 g flour supply and shake off excess; reserve salt for after frying.

   Uses six thinned pork cutlets · Flour from the 20 g dusting supply; shake off excess · Black pepper to taste for pork and sauce · Mild paprika to taste for pork and sauce

3. 3

   Step 3: Heat 2 tbsp of the 3 tbsp avocado oil over medium-high heat. Sear the cutlets for about 3–4 minutes per side, 6–8 minutes total as a guide, until golden and at least 145°F /63°C at the centre. Lift out, salt to taste and rest at least 3 minutes while keeping warm and preparing the sauce.

   Sear cutlets 3–4 minutes per side · 8 minUses seasoned flour-dusted pork cutlets · 2 tbsp searing oil from 3 tbsp total · Salt to taste after pork frying and in sauce

4. 4

   Step 4: Slice or dice 150 g mushrooms. Add the remaining 1 tbsp avocado oil to the same skillet and cook the mushrooms until lightly browned.

   Uses 150 grams mushrooms · Remaining 1 tbsp avocado oil for mushrooms

5. 5

   Step 5: Dice or slice the small onion (1) and add it to the mushroom skillet.

   Uses browned mushrooms in searing skillet · 1 onion (small)

6. 6

   Step 6: Halve the 2 bell peppers, remove cores and seeds and slice into thin strips. Add to the pan and cook for about 10 more minutes until the vegetables are tender.

   Cook peppers · 10 minUses mushroom-onion pan mixture · 2 bell peppers, cored, seeded and thinly sliced

7. 7

   Step 7: Stir 125 ml red wine, 125 ml vegetable broth, 170 g tomato paste and 10 g Ajvar into the cooked vegetables. Heat gently, stirring until the paste is fully dispersed and the sauce is hot and cohesive. Adjust with salt, black pepper and mild paprika to taste. Serve the finished sauce with the cooked rested cutlets, optionally alongside ready cooked French fries.

   Uses tender pepper-mushroom-onion pan mixture · cooked rested pork cutlets · 125 ml red wine for sauce · 125 milliliters vegetable broth · 170 grams tomato paste · 10 grams Ajvar (a bell pepper paste) · Black pepper to taste for pork and sauce · Salt to taste after pork frying and in sauce