Schnitzel pan with vegetables

Ingredients for 4 servings:

• 800 g potatoes
• 5 tbsp oil
• Salt and pepper from the mill
• Paprika powder, sweet
• 3 pork schnitzels, 150 g each
• 2 m.-sized onion(s)
• 2 bell peppers, red and yellow
• 1 m.-large zucchini
• 4 tbsp crème fraîche

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Wash, peel, rinse, and cut the potatoes into sticks. Heat 2 tablespoons of oil in a pan. Fry the potato sticks for about 10 minutes, turning occasionally, and season with salt, pepper, and paprika. Remove the potato sticks from the pan and keep warm. Rinse the schnitzel under cold running water, pat dry, and cut into strips. Fry the schnitzel strips in the remaining frying fat until crispy. Season the schnitzel strips with the seasoning, remove from the pan, and keep warm. Peel, halve, and slice the onions. Halve the bell peppers, remove the stems, seeds, and white membranes. Wash the bell peppers and cut into strips. Wash and dry the zucchini. Trim the ends and slice the zucchini. Heat the remaining oil in the pan. Add the zucchini, onions, and bell peppers and sauté, stirring occasionally. Return the potato sticks and schnitzel strips to the pan, add a little water, and simmer with the lid on for about 10 minutes. Season to taste and serve on plates. Top each serving with 1 tablespoon of crème fraîche.