Start by heating 2 tablespoons of oil in a large skillet over medium-high heat. Once hot, add the schnitzel and sear for about 5 minutes on each side until golden brown. Remove from the skillet and season with salt and pepper.

Pour the remaining 2 tablespoons of oil into the same skillet. Add the sliced onion, bell peppers, minced garlic, oregano, and chili powder. Sauté for 8-10 minutes, stirring frequently, until the vegetables start to soften.

Deglaze the skillet with the vegetable broth and heavy cream. Stir in the diced tomatoes and fresh thyme, if using. Return the seared schnitzel to the skillet, ensuring they are well-coated. Bring everything to a gentle boil.

Lower the heat and cover the skillet. Let it simmer for 30-45 minutes, adjusting the time based on schnitzel thickness. When ready, sprinkle with grated Gouda cheese, then turn off the heat. Allow it to cool for 10 minutes before serving.