Chicken schnitzel in paprika and mushroom sauce with red wine

Ingredients for 2 servings:

• 4 chicken schnitzels or turkey schnitzels
• e.g. salt and pepper
• 1 ½ bell peppers, red and green
• 1 large onion(s)
• 1 garlic clove(s)
• 1 can of mushrooms
• Flour for dusting
• n. B. Tomato paste, approx. 2 – 3 tbsp
• some red wine approx. 60 ml
• some condensed milk, 10%

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

own creation

Briefly fry the schnitzels on both sides in a pan, then season well with salt and pepper and remove from the pan. Keep the schnitzels warm. Clean the bell peppers and chop them into large pieces. Peel the onion, halve it, and slice it into rings. Peel the garlic and dice it very finely. Drain the mushrooms. In the same pan, fry the vegetables and then sauté them for a while. But not for too long, so the vegetables still have some bite. Remove the vegetables from the pan. Dust the schnitzels with flour and return them to the pan, then pour in a little water and simmer. Then stir in the tomato paste and pour in the red wine and 100 ml water. Simmer for another 15 minutes. Then add the vegetables again and pour in a little condensed milk (this gives the recipe its special flavor). Season to taste and add more red wine and condensed milk (to taste). We serve this with noodles or spaetzle. Tip: I like to sprinkle some parsley on top at the end.