Chicken Ziguenerschnitzel
Chicken with sweet and sour paprika sauce

1.5 lb chicken Breast (2 to 3 large)
1 / 2 cup flour
Seasoning salt for flour
Olive oil for cooking

2 cups bell pepper chunks or slices ( colored )
1 cup diced onion, 1/4 inch dice
2 teaspoons granulated garlic
1 tablespoon sweet Hungarian paprika
2 teaspoon smoked parika
1 teaspoon hot Hungarian paprika
1 1/2 cups chicken stock
2 tablespoons tomato paste
3 tablespoons vinegar ( I used white wine)
2 tablespoons Agave ( you may use sugar or honey)

Slurry for thickening sauce
1 /2 cup water
1 /4 cup cornstarch or flour
mix togther thoroughly


I used these little sweet peppers you can buy now in the grocery, but you can use any kind or color of bell pepper.

Cut off the top and run the knife around the seeds, they will then shake out.

Cut off the top and run the knife around the seeds, they will then shake out.

Assemble the rest of your ingredients.

I cut each chicken breast into three pieces. then pounded them flat between a plastic storage bag.

Fry the Chicken breasts in oil, Brown on both sides. Reserve to a plate.

Add the onions first and cook for half a minute then add the peppers and cook another minute.

Add all the paprika and granulated garlic and cook for 1 minute.

Add the Stock and blend.

* I like a rich Paprika flavor. Paprikas vary in strength. You may want to add half as much of each to begin with. When the sauce is complete you can add more

Add the tomato paste, then, the Vinegar and the agave or sugar, mix

Thicken with the slurry, whipping it in as you pour. Use a little at a time and wait for it to come to a boil and completely thicken. I usually only use half of this.

Taste and then adjust the sauce for sweetness or tart, also salt and pepper. If you only added half the paprika and want more then mic it in carefully when it is not boiling to prevent lumping Add the chicken and simmer for another few minutes.

Spoon 2 schnitzel's of chicken onto the plate and top with sauce. Serve with potatoes, dumplings, noodles or rice.