Paprika cream schnitzel

Ingredients for 6 servings:

• 6 pork schnitzels or turkey schnitzels
• 2 tbsp olive oil
• 2 tsp oil (paprika oil)
• herbal salt
• pepper
• some paprika powder, sweet
• 2 bell peppers, red and yellow
• 1 beefsteak tomato(s)
• 1 carrot(s)
• 1 m.-sized onion(s)
• 2 garlic cloves
• 1 cup of cream
• 100 g cream cheese
• 1 cup crème fraîche with herbs
• 4 tbsp mixed herbs, frozen or fresh
• 4 flour butter or sauce thickener, light
• herbal salt
• pepper
• Paprika powder, sweet

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Sauce prepared in the Thermomix

Rinse the schnitzels and pat dry, lightly pounding them if necessary, and set aside. Wash and deseed the bell peppers. Cut the peppers into strips, roughly dice them, and add them to the mixing bowl. Wash the tomato, remove the stem, and roughly dice them. Add the tomato to the blender. Wash and peel the carrot, roughly slice it, and add it to the bell pepper. Peel the onion and roughly chop it. Peel the garlic and roughly chop it. Add both to the Thermomix. Now pour in the cream and add the cream cheese and herb crème fraîche. Blend everything on high. Then heat on level 4/90°C for about 5 minutes. Mix together the olive oil and paprika oil. Mix in a little herb salt, black pepper, and paprika powder. Spread the oil and spice mixture evenly over the schnitzels with your fingers and massage it in lightly. Add the fresh herbs, a little salt, pepper, and paprika to the sauce and mix briefly again. Stir in the flour butter or sauce thickener. Be careful with the flour butter: don’t overmix; it should just dissolve, not break up. Pour some of the sauce into an ovenproof dish, add the schnitzels, and pour the remaining sauce over them. It’s best to layer them alternately so each schnitzel is coated with sauce. Cook the meat at 200°C for about 45 minutes. Serve with rice and pasta and a fresh salad.