WC2026 Kitchen: Germany vs Paraguay — Chimichurri Schnitzel with Chipa Crumbs

Germany and Paraguay meet at Gillette Stadium in Foxborough tonight, and the culinary parallels are almost as striking as the football contrast. Both nations are obsessed with grilled meat — Germans with their beer-garden bratwurst and schnitzel, Paraguayans with weekend asado that runs from afternoon into the early hours. Tonight’s dish brings those two meat cultures together: Chimichurri Schnitzel, breaded and fried German-style but finished with the bright, garlicky herb sauce of the Southern Cone, served with sauerkraut that’s had a Paraguayan makeover and a side of chipa guazú (Paraguayan cheese bread) in place of the usual potato.

The Matchup

Germany come into this as heavy favourites. Four-time world champions who stormed through Group E with a 7-1 demolition of Curaçao and a 2-1 win over Côte d’Ivoire, despite a surprising 1-2 loss to Ecuador that almost cost them. They finished top of Group E with 10 goals in three games.

Paraguay, meanwhile, are the underdogs in the most entertaining sense. They didn’t make the 2018 World Cup at all — their first absence in 32 years — and this tournament marks their return. They’ve navigated a Group D containing hosts USA, Australia, and Turkey, finishing as the best third-placed team to advance. Their best World Cup result remains the 2010 quarter-finals, where they famously eliminated Spain 1-0.

The two teams have met only once before: a 1-0 German win in the Round of 16 at the 2002 World Cup in Japan. Paraguay haven’t forgotten.

The Fusion Concept

What makes these two cuisines work together is simpler than you’d expect: they both put meat at the centre of everything. German cuisine built its identity around the schnitzel — a thin, breaded, golden cutlet that’s arguably Europe’s most universally beloved fried dish. Paraguayan cuisine orbits around the asado — slow-grilled meat over wood fire, usually accompanied by chimichurri (a sauce of parsley, oregano, garlic, vinegar, and red wine vinegar that’s the Argentine-Paraguayan equivalent of ketchup).

The fusion is straightforward: take the German schnitzel technique and marry it with the chimichurri flavour profile. Where the schnitzel normally gets served with potatoes and a lemon wedge, it gets chipa crumbs and Paraguayan cheese. Where the plate would normally have sauerkraut, you get sauerkraut that’s been stirred through with chimichurri. It’s not a compromise — it’s an upgrade.

Chimichurri Schnitzel with Chipa Crumbs

Serves 4

Chimichurri Sauce

2 large handfuls flat-leaf parsley, finely chopped
3 tablespoons dried oregano (or ½ cup fresh)
4 garlic cloves, minced
½ cup extra virgin olive oil
¼ cup red wine vinegar
1 teaspoon red pepper flakes
Salt and black pepper to taste

The Schnitzel

4 pork cutlets (about 200g each), pounded thin
1 cup plain flour
2 eggs, beaten
1½ cups breadcrumbs (preferably panko)
Oil for shallow frying
Salt and pepper

Paraguayan Sauerkraut Slaw

1 jar (400g) German sauerkraut, drained
3 tablespoons chimichurri sauce (from above)
1 tablespoon brown sugar
1 apple, finely grated
Handful of toasted pumpkin seeds (pepitas)

Chipa Guazú Crumbs

4 chipa guazú (Paraguayan cheese bread rolls) — or substitute with any cheese bread/biscuit
2 tablespoons butter, melted
Extra grated queso Paraguay (or mature cheddar if you can’t source it)

Method

Make the chimichurri first — chop the parsley and oregano as finely as you’re prepared to go (the less neat, the more authentic). Mix with garlic, red pepper flakes, and vinegar. Slowly drizzle in the olive oil while stirring. The sauce should be thick and vibrant green. Taste and adjust — it should be sharp, garlicky, and slightly spicy. Set aside. Chimichurri actually improves with time, so making this an hour ahead is ideal.
Prepare the schnitzel — season the pounded pork cutlets with salt and pepper. Set up three trays: flour on the first, beaten eggs on the second, breadcrumbs on the third. Coat each cutlet in flour (shaking off excess), dip in egg, then press firmly into breadcrumbs. The breadcrumb layer should be generous — this is what gives schnitzel its signature shatter.
Fry — heat oil in a large frying pan over medium-high heat (about 5mm deep). The oil should sizzle aggressively when you dip a breadcrumb in it. Cook each schnitzel for 3-4 minutes per side until deep golden brown. Transfer to a wire rack (not paper towels — you want the crust to stay crisp, not steam).
Make the sauerkraut slaw — toss the drained sauerkraut with 3 tablespoons of chimichurri, the brown sugar, and grated apple. The sweetness of the sugar and apple cuts the sharpness of both the sauerkraut and the chimichurri. Top with toasted pepitas for crunch.
Prepare the chipa crumbs — crumble the chipa guazú into rough pieces, toss with melted butter, and bake at 180°C for 10 minutes until golden. Scatter with extra grated cheese during the last 3 minutes.
Plate it — lay the schnitzel on the plate, drizzle generously with chimichurri (don’t be shy — it’s the star), pile the sauerkraut slaw alongside, and scatter the chipa crumbs around the edge. Serve with a pilsner. The Germans would approve.

Why This Works

The schnitzel provides the crispy, comforting base — the familiar texture that makes you close your eyes for a second. The chimichurri cuts through the richness with acid and garlic, which is exactly what fried meat needs. The sauerkraut slaw adds a third layer of fermentation (sauerkraut + chimichurri vinegar), and the chipa crumbs give a cheesy, savoury crunch that potatoes could never replicate.

It’s a dish that makes sense for a World Cup knockout. Both teams have earned their place — Germany through experience, Paraguay through sheer determination. And this plate captures something of both: precision and fire.

Kick-off: Monday 29 June, 21:30 BST at Gillette Stadium, Foxborough

Sources: FIFA.com match schedule, UEFA.com European fixtures page, Sky Sports World Cup bracket, Wikipedia Paraguay national team profile