Hot Paprika Schnitzel
Biergarten Restaurant, Germany Pavilion, Epcot
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The Biergarten Restaurant at Epcot gives one the traditional German Biergarten experience - long, communal tables where you sit and make friends with strangers, giant mugs of wonderful German beer, and unlimited quantities of German specialties.
On my last trip to the Biergarten at Epcot, they had a new item I'd never tried before featured: schnitzel with a hot paprika sauce. I knew I absolutely had to try to make this recipe at home, but I could not procure the official Disney recipe. What I managed to do, however, was piece together just what was in the gravy, and with a few modifications to another recipe I found on the website Bavarian Kitchen, I managed to make this lovely, slightly spicy dish at home! So, let's not waste any more time!
On my last trip to the Biergarten at Epcot, they had a new item I'd never tried before featured: schnitzel with a hot paprika sauce. I knew I absolutely had to try to make this recipe at home, but I could not procure the official Disney recipe. What I managed to do, however, was piece together just what was in the gravy, and with a few modifications to another recipe I found on the website Bavarian Kitchen, I managed to make this lovely, slightly spicy dish at home! So, let's not waste any more time!
Yield:
4 servings
4 servings
Ingredients
- 4 pork loin chops/chicken breast cutlets/veal cutlets
- 4 tablespoons oil for frying
- 1 cup flour
- 1 egg
- 1/2 tablespoon milk
- 1 cup Italian style breadcrumbs
- 1 red pepper
- 1 medium onion - diced
- 1/2 tablespoon flour
- 1/4 cup sour cream
- 1/4 cup beef broth
- 2 tablespoons hot Hungarian paprika (or 1 tablespoon smoked paprika and 1 tablespoon Chipotle pepper powder)
- Salt and pepper to taste
TIP: Measure out your ingredients before you start and set them aside, that way you don't end up measuring while you cook, which can lead to disasters.
- 4 pork loin chops/chicken breast cutlets/veal cutlets
- 4 tablespoons oil for frying
- 1 cup flour
- 1 egg
- 1/2 tablespoon milk
- 1 cup Italian style breadcrumbs
- 1 red pepper
- 1 medium onion - diced
- 1/2 tablespoon flour
- 1/4 cup sour cream
- 1/4 cup beef broth
- 2 tablespoons hot Hungarian paprika (or 1 tablespoon smoked paprika and 1 tablespoon Chipotle pepper powder)
- Salt and pepper to taste
TIP: Measure out your ingredients before you start and set them aside, that way you don't end up measuring while you cook, which can lead to disasters.
Directions
1. Set broiler to high.
2. Place red pepper directly on rack in middle of oven, with aluminum foil on the rack below to catch any drippings.
3. Turn pepper every 2-3 minutes for 20 minutes.
4. Remove pepper from oven and place in a heatproof bowl.
5. Let pepper sit, covered with plastic wrap, for 30 min. Remove stem, seeds, and internal membranes. Slice into thin strips.
6. If meat is not already sliced thinly, use a mallet to pound it to a uniform thickness.
7. Coat meat in flour, shaking off excess.
8. Coat meat in egg/milk mixture, letting excess drip off.
9. Coat meat in breadcrumbs, shaking off excess.
10. Bring oil to medium temperature in a large frying pan.
11. Fry breaded meat (schnitzel) for about five minutes on each side, or until golden brown.
12. Remove schnitzel from heat, placing on paper towels to dry.
13. Stir onions into the oil from the meat - add a little oil if necessary, but not too much.
14. Saute onions until tender.
15. Dust with 1/2 tablespoon flour.
16, Add paprika, broth, and roasted red pepper.
17. Cook for five minutes or until sauce has thickened.
18. Add sour cream.
19. Remove from heat once sour cream has been stirred into sauce.
20. Plate schnitzel, spoon sauce on top.
