Baked paprika schnitzel

Ingredients for 4 servings:

• 500 g mixed peppers
• 2 onions
• salt and pepper
• 8 tbsp sunflower oil
• 1 tsp marjoram, dried
• 500 g tomatoes, pureed
• 125 ml vegetable stock
• ½ bunch parsley
• 4 pork schnitzels
• 2 eggs
• 60 g ajvar
• 50 g flour
• 100 g breadcrumbs
• 50 g Gouda, grated

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Peel the bell peppers and cut into strips. Cut the onions into wedges. Fry both in 2 tablespoons of hot oil for about 5 minutes. Season with salt, pepper, and marjoram. Add the tomatoes and stock, bring to a boil, and simmer for about 10 minutes. Chop the parsley and add to the sauce. Season with salt, pepper, and paprika. Flatten the schnitzel. Beat the eggs in a deep plate with a little salt. Heat 3 tablespoons of oil. Brush the schnitzel with ajvar, then coat first in flour, then in egg, and finally in breadcrumbs. Fry 2 schnitzels in hot oil, turning each one over, for about 4 minutes until golden brown. Drain on kitchen paper and keep warm. Clean the pan, heat 3 tablespoons of oil, and fry the remaining schnitzels in the same way. Pour 2/3 of the sauce into a baking dish and place the schnitzels in it. Pour the remaining sauce over the schnitzels. Sprinkle with cheese and bake in a hot oven at 250° (fan oven 225°) for 8-10 minutes.