Paprika cream schnitzel

Ingredients for 4 servings:

• 2 chicken breast fillets
• salt and pepper
• 2 eggs
• Flour
• lots of breadcrumbs
• lots of rapeseed oil for frying
• 2 red bell peppers
• 1 tomato(s)
• 2 onions
• 1 tbsp rapeseed oil, high quality
• 2 tbsp butter or margarine
• 1 tbsp paprika powder, sweet
• 1 tsp paprika powder, hot
• 500 ml vegetable broth, e.g. homemade
• 200 ml whipped cream
• 1 clove(s) garlic

Instructions

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

from chicken fillet

Paprika Cream Sauce: Score a tomato and blanch it in hot water for about 1 minute. Rinse under cold water, peel, remove the seeds, and cut into small cubes. Peel one bell pepper, remove the seeds, and also cut into small cubes. Sauté a finely chopped onion with the diced bell pepper in 1 tablespoon of butter or margarine. Add the paprika and fry briefly. Deglaze with the vegetable stock and reduce by half. Pour in the cream, add the diced tomatoes, and let it boil up several times. Then pass through a fine sieve and season to taste. Set aside. Paprika Cream Schnitzel: Cut slices from the chicken breast fillets and pound them lightly. Then season with salt and pepper. Coat the slices in flour, eggs, and breadcrumbs. Set aside. Heat 1 tablespoon of butter and 1 tablespoon of rapeseed oil in a pan. Peel the onion and garlic and chop very finely. Peel and deseed the bell pepper. Then cut into small strips. Sauté the onion and garlic with the bell pepper. Once lightly browned, pour in the paprika cream sauce. Meanwhile, in another pan, fry the chicken schnitzels in plenty of rapeseed oil. They should be cooked in about 5-7 minutes. Drain the finished schnitzels briefly on kitchen paper. Transfer the schnitzels to plates with the paprika cream sauce and serve with, for example, French fries and a green salad.