Schnitzel with creamy paprika sauce

Ingredients for 3 servings:

• 3 large pork cutlets, from the topside
• 3 red bell peppers
• 3 small garlic cloves
• 2 tbsp butter
• 200 ml cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Halve the schnitzels and fry them in half the butter, breaded or plain, seasoned with salt and pepper. Melt the rest of the butter in the same pan and sauté the bell pepper halves, which have been finely chopped with a slicer, for 20 minutes with the lid closed; by then they will usually be almost completely dissolved. Pour in the cream and let it cook for a few more minutes. If there are still pieces, puree with a hand blender and season with salt and pepper. We usually serve fine tagliatelle pasta as a side dish, sometimes our own, cooked al dente and seasoned with lightly browned butter, ground sea salt, and a little Parmesan cheese. Arrange the schnitzels, sauce, pasta, and perhaps a few basil leaves for decoration on the plate.