Zigeuner Schnitzel (Schnitzel with Mushooms, Peppers & Onions)

The German Schnitzel is a common dish found on most if not all German restaurant menus. Traditionally, Schnitzels are made with veal or pork. My friend Maria prepared this recipe for our recent German Wine & Dine at the request of her dad. Her dad explained that when he was stationed in Germany, he recalls ordering this dish at a restaurant. Ever since, he's tried to find this dish on German restaurant menus here in Chicago with no such luck. Maria did some sleuthing and found this recipe. Her dad completely approves of this dish since it tastes just as he remembered when he first had it in Germany...

Zigeuner Schnitzel
(Schnitzel with Mushooms, Peppers & Onions)

recipe adapted from German Grandma

4-6 thin boneless pork chops or pork sirloins
1 c flour
3 eggs
1/3-1/2 cup milk
2 c bread crumbs
1/3 c vegetable oil

To Make the Schnitzel: Tenderize the chops or sirloins with a meat mallet. Set out three shallow bowls. In the first, put the flour, which you’ll use to dredge the pork. Next is the eggs and milk, beaten together. Dip the floured pork into this mixture. Put the bread crumbs into the third bowl, and use it to coat the floured and battered pork.
Let the pork sit about 15 minutes before frying. Heat the oil in a skillet, and brown the chops on both sides. Serve with the sauce (recipe follows below).

2 T vegetable oil
2 c sliced mushrooms
1/2 sm. onion, sliced vertically
Bell pepper, ( preferebly different colored peppers) cut in strips about 1” long
1/4 c flour
1 1/2 c beef broth
1/3 c Kruegermann’s Pickle-Salad Mix
/(note: if you can’t get this ingredient, use dill pickles, cut into strips about 1” long)/
1 t Kitchen Bouquet browning and seasoning sauce salt to taste
To Make the Sauce: Heat oil in saucepan; sauté mushrooms, onion, and bell pepper until tender. Sprinkle with the flour and stir to blend.
Cook, stirring, another minute or so. Add beef broth, and continue to cook, stirring occasionally, until thickened. Add Kitchen Bouquet (it adds good color and a bit more flavor to the sauce) and pickle-salad mix. Taste and add salt, if necessary. Serve over schnitzel.


  1. Hello cutie!
    Your food end presentation is very delicious!
    Happy Halloween! :)))

  2. Schnitzel was always a standby favourite in our house - it falls into that "memories of home" category. Yours looks spot on and delicious not to mention perfect for this time of year.

  3. Hi Joelen. I came across this blog entry....well, I'm not exactly sure how I got here! Pinterest I think led me here....but anyway this is an older posting, but I am very interested in the person "Maria" who is mentioned as having found this recipe for her Dad who was stationed in Germany and loved the Zigeuner Schnitzel from a restaurant near where he was stationed in Germany. My husband and I were also in Germany in the military I and have looked high and low for a recipe for a Zigeuner Schnitzel. No German restaurants have even heard of it here. Wouldn't it just be amazing if it was the same little restaurant in Neiderweiler, Germany from all those years 30!? It was called "Mom's" and the American GI's loved to eat there because the food was phenomenal. Anyway, long explanation, but just a fun coincidence in our great big world....if it is the same place that is! Maybe you could ask her if her Dad remembers the name of the restaurant and if it was in Neiderweiler, Germany?

  4. Palacemanager, I'll definitely ask Maria and will update here if it is in fact the same restaurant you recall! What a cool coincidence if it is!