Baked Puszta schnitzel

Ingredients for 4 servings:

• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 2 cloves garlic
• 2 onions, red
• 1 large tomato(s)
• a few stalks of parsley
• 1 ball of mozzarella
• 3 turkey schnitzels
• e.g. salt and pepper
• e.g. paprika powder
• Clarified butter or oil for frying
• some mustard
• some tomato paste
• 1 packet of bacon cubes (approx. 125 g)
• 1 tbsp tomato paste
• some water
• 1 tsp, leveled stock powder
• some thyme, dried
• 1 cup of cream
• 1 small can of mushrooms, drained

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean and dice the bell peppers. Peel and chop the garlic. Peel the onions and slice them into half rings. Wash and finely chop the tomatoes. Chop the parsley. Either grate or slice the mozzarella. Season the turkey schnitzel with salt, pepper, and paprika. Briefly fry it in clarified butter or oil until the meat has a little color. Transfer everything directly to a casserole dish and brush each with a dollop of mustard and tomato paste. Then fry the vegetables, except for the drained mushrooms and parsley, with the bacon cubes in the same pan with tomato paste, deglaze with a little water, and simmer briefly. Season well with salt, pepper, paprika, stock powder, and thyme. Then add the cream, mushrooms, and parsley. Season again if desired. Pour everything over the schnitzel, ensuring they are well coated. Sprinkle the mozzarella over the top. Bake in a preheated oven at 180°C (convection oven) for about 20 minutes, until the cheese is nice and crispy. We serve it with croquettes or duchess potatoes.