Zigeunerschnitzel (Gypsy Schnitzel)

Pound the pork cutlets slightly if too thick, season with salt and pepper. Heat 15 ml of oil in a frying pan over medium-high heat. Fry the cutlets for 3-4 minutes per side until golden brown and cooked through. Remove from pan and keep warm.

In the same pan, add the remaining oil. Sauté finely diced onion until translucent. Add julienned bell peppers and cook for 5-7 minutes until slightly softened but still retaining some bite.

Stir in the tomato paste and paprika powders (sweet and hot if using), cooking for 1 minute until fragrant. Pour in the beef broth, bring to a simmer, and let the sauce thicken slightly for 5 minutes. Season with salt and pepper.

Return the fried schnitzels to the pan, coating them with the vibrant Zigeuner sauce. Serve hot, traditionally with rice or fries.