Sliced chicken with peppers and paprika (Paprika geschnetzeltes) from Classic German Cooking: The Very Best Recipes for Traditional Favorites from Semmelknödel to Sauerbraten (page 133) by Luisa Weiss

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute boneless turkey for chicken.

  • ShayLRoss on May 17, 2026

    Great way to use up peppers! I used sliced chicken thighs and topped the dish on buttered egg noodles. The flavor is not super strong (the paprika is very good), it's more on the mild side and good for a weeknight dinner.

  • anya_sf on October 07, 2025

    Chicken tenders (halved or quartered) were a convenient option. I cooked them in one batch, not quite all the way through, then let them simmer in the sauce for a few minutes at the end. Added some peas for a green vegetable. Otherwise some chopped parsley would be a nice garnish. This was very tasty served over mashed potatoes.

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