Name: Vienna-Style Wiener Schnitzel with Tomato Cream Reduction & Paprika Oil
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 4 large Wiener sausages (halved lengthwise); 2 cups whole milk; 1 cup Schlagsahne (heavy whipped cream); 3 tablespoons tomato paste (Tomatenmark); 4 tablespoons butter; 3 tablespoons vegetable oil; 2 teaspoons paprika powder; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 2 tablespoons water (for sauce consistency)

Vienna-Style Wiener Schnitzel with Tomato Cream Reduction & Paprika Oil

A bold fusion dish combining Austrian-Italian elegance with American comfort food sensibilities. Crispy pan-fried wieners are topped with a silky Mediterranean tomato-cream sauce infused with paprika, creating an unexpected yet harmonious blend of Old World sophistication and New World indulgence.

30 min

Easy

4 servings

Snap Your Fridge, Get Recipes!

Take a photo of your fridge and let AI create personalized recipes from your ingredients.

App Store Google Play

Taste Profile

Sweet2/10

Salty7/10

Sour3/10

Umami7/10

Spicy2/10

🥄 Texture

The halved wieners develop a lightly crisp, caramelized exterior on the cut side while remaining springy and juicy inside. The tomato-cream reduction is silky and coats each piece, providing a pleasant contrast between snappy meat and velvety sauce.

👃 Aroma

Open, savory notes of browned sausage and butter are prominent, joined by the concentrated tomato scent from the caramelized Tomatenmark and a warm, peppery paprika lift. The cream rounds and softens the aroma, giving an overall rich, comforting, slightly sweet dairy note.

🍷 Pairs Well With

A dry Grüner Veltliner or a crisp Pilsner to cut the richness and complement the paprika; alternatively an off-dry Riesling if you prefer a touch of sweetness to balance the tomato cream.

🥗 Side Dishes

Warm buttered parsley potatoes, German-style potato salad, or spaetzle/buttered noodles; a simple cucumber-dill salad or lightly dressed mixed greens to add brightness; roasted seasonal vegetables for earthiness.

Ingredients(10 items)

14 large Wiener sausages (halved lengthwise)

22 cups whole milk

31 cup Schlagsahne (heavy whipped cream)

43 tablespoons tomato paste (Tomatenmark)

54 tablespoons butter

63 tablespoons vegetable oil

72 teaspoons paprika powder

81 teaspoon salt

90.5 teaspoon black pepper (freshly ground)

102 tablespoons water (for sauce consistency)

Instructions

Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering.

Pat the halved wieners dry with paper towels and season both sides lightly with salt and pepper.

Place wieners cut-side down in the hot skillet and sear for 3-4 minutes until golden brown and crispy. Flip and cook the other side for 2-3 minutes. Transfer to a warm plate.

In the same skillet, reduce heat to medium and add 1 tablespoon of butter. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly to caramelize slightly.

Pour in the milk slowly while whisking continuously to prevent lumps. Bring to a gentle simmer.

Add the paprika powder and stir well, allowing the sauce to cook for 3-4 minutes until it thickens slightly.

Remove from heat and gently fold in the Schlagsahne (heavy cream) until fully incorporated. Season with remaining salt and pepper to taste.

If the sauce is too thick, add water 1 tablespoon at a time until reaching desired consistency (it should coat the back of a spoon).

Return the wieners to the skillet, nestling them into the sauce. Cook on low heat for 2 minutes to warm through and allow flavors to meld.

Transfer wieners to serving plates and pour the creamy tomato sauce generously over top. Drizzle with remaining paprika powder and a final knob of butter for richness.