Schnitzel a la Paderborn weekly market

Ingredients for 4 servings:

• 4 schnitzels, thick, marinated, e.g. with honey or lemon
• 2 onions
• 1 zucchini
• 300 g potatoes, small
• 1 bell pepper(s), orange
• 50 g Parmesan, freshly grated
• 3 sprigs rosemary
• 2 glasses of dry red wine
• 2 tbsp olive oil, for frying
• 1 tbsp lard
• 50 ml water

Instructions

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

quick, colorful schnitzel pan, with a beer

Preheat oven to 150°C (300°F) using top and bottom heat. First, sear the schnitzel in a mixture of olive oil and a little lard, then place it in the casserole dish. Then, top with a colorful mix of washed potatoes, chopped zucchini, sliced ​​onion, and chopped bell pepper. Finally, tear the rosemary and scatter it over the top, sprinkle with Parmesan cheese, drizzle with red wine, and pour in the water. Place the casserole dish, covered, and cook for 35 minutes. Cook uncovered for the last 5 minutes.