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Paprika Schnitzel with Bacon-Onion Cream Sauce inspired by The Student Prince & The Fort Restaurant
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Inspired by The Student Prince & The Fort Restaurant
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Paprika Schnitzel with Bacon-Onion Cream Sauce

Main Course
This German-inspired dish features a tender veal or pork schnitzel dusted with flour instead of breadcrumbs, then topped with a rich, spicy paprika cream sauce. The sauce is enhanced with crispy bacon and caramelized onions for depth of flavor. Served with homemade spätzle dumplings and a fresh cucumber salad, this hearty main course balances rich, savory elements with bright, refreshing contrasts.
Prep Time 35 mins
Cook Time 30 mins
Inactive Time 15 mins
Total Time 80 mins
Servings 4

Ingredients

  • 4 pieces Veal cutlets (About 4-5 oz each, or pork loin)
  • 1 cup All-purpose flour (Divided)
  • 1 1/2 tsp Kosher salt (Divided)
  • 1 tsp Black pepper (Divided)
  • 2 tbsp Sweet paprika (Hungarian preferred, divided)
  • 1/2 tsp Hot paprika (Or cayenne pepper)
  • 3 tbsp Vegetable oil
  • 6 slices Bacon (Diced)
  • 2 medium Yellow onions (Thinly sliced)
  • 2 cloves Garlic (Minced)
  • 1 cup Chicken broth (Low sodium)
  • 1 cup Heavy cream
  • 2 cups All-purpose flour (For spätzle)
  • 1/2 tsp Salt (For spätzle)
  • 4 large Eggs (For spätzle)
  • 1/2 cup Milk (For spätzle)
  • 1/4 tsp Nutmeg (For spätzle)
  • 3 tbsp Unsalted butter (For spätzle)
  • 2 medium English cucumbers (For salad)
  • 3 tbsp White vinegar (For salad)
  • 1 tbsp Sugar (For salad)
  • 2 tbsp Fresh dill (Chopped, for salad)

Tools You'll Need

  • Meat mallet
  • Plastic wrap
  • Large skillet
  • Large pot for spätzle
  • Spätzle maker or colander
  • Slotted spoon
  • Whisk
  • Mixing bowls
  • Mandoline (optional)
  • Colander

Chef's Tip

For the most flavorful sauce, use both sweet and hot Hungarian paprika if available. The quality of the paprika makes a big difference in this dish. Allow the sliced onions to caramelize slowly for natural sweetness that balances the spicy paprika cream sauce.

Instructions

  1. Start with the cucumber salad: Thinly slice cucumbers (using a mandoline if available). Toss with 1 tsp salt in a colander and let drain for 15 minutes.
  2. Meanwhile, prepare the spätzle dough: Whisk together flour, salt, and nutmeg. In another bowl, beat eggs with milk. Gradually add egg mixture to flour, stirring until smooth. Let rest for 15 minutes.
  3. Prepare the schnitzel: Place cutlets between plastic wrap and pound to 1/4-inch thickness. Season with 1 tsp salt and 1/2 tsp pepper.
  4. Mix 3/4 cup flour with 1 tbsp sweet paprika. Dredge cutlets in the seasoned flour, shaking off excess.
  5. Heat oil in a large skillet over medium-high heat. Cook cutlets until golden, about 2-3 minutes per side. Transfer to a plate and keep warm.
  6. In the same skillet, cook diced bacon until crisp. Add sliced onions and cook until caramelized, about 8-10 minutes.
  7. Add garlic and cook for 30 seconds. Stir in remaining 1/4 cup flour, 1 tbsp sweet paprika, and hot paprika. Cook for 1 minute.
  8. Gradually whisk in chicken broth, then cream. Simmer until sauce thickens, about 5 minutes. Season with remaining salt and pepper.
  9. Meanwhile, bring a large pot of salted water to a boil. Using a spätzle maker or colander, press dough through holes directly into boiling water. Cook until spätzle float, about 2 minutes. Remove with a slotted spoon to a bowl of ice water.
  10. Drain spätzle well. In a large skillet, melt butter over medium heat. Add drained spätzle and cook until lightly browned, about 5 minutes.
  11. Finish the cucumber salad: Squeeze excess water from cucumbers. Mix vinegar and sugar, pour over cucumbers, and add dill. Toss to combine.
  12. To serve: Place schnitzel on plates, ladle sauce over top. Serve with spätzle and cucumber salad on the side.

Plating

Place a schnitzel in the center of each plate and spoon the rich paprika sauce generously over it, allowing some to pool around the edges. Arrange a portion of browned spätzle on one side and the bright cucumber salad on the other for color contrast. Garnish with a small sprig of fresh dill or parsley and a light dusting of paprika for visual appeal.

Storage & Reheating

The paprika cream sauce can be made up to 2 days ahead and refrigerated. Reheat gently before serving, thinning with a little cream or broth if needed. The schnitzel is best cooked just before serving but can be pounded and floured several hours ahead. Spätzle can be boiled up to 1 day ahead and refrigerated, then browned just before serving. The cucumber salad keeps well for up to 2 days in the refrigerator.

About This Recipe

This Paprika Schnitzel draws inspiration from the traditional German dish served at The Student Prince restaurant. The home version recreates the distinctive flavor profile of tender schnitzel topped with a spicy paprika cream sauce enriched with bacon and caramelized onions. The accompanying spätzle and cucumber salad complete the authentic German dining experience.

How did it turn out?

We'd love to hear about your experience making this recipe!