Baked paprika and corn schnitzel with fried potatoes

Ingredients for 3 servings:

• 3 servings of potatoes
• salt water
• 3 schnitzels
• 2 bell peppers
• 2 handfuls of cherry tomatoes
• 1 can corn, drained
• 600 ml cream or Cremefine
• 50 g cheese, grated
• 3 slices of cooked ham
• 3 slices of processed cheese
• 125 g bacon
• 1 large onion(s)
• Salt and pepper or paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with ham, tomatoes and cheese

First, peel the potatoes, slice them, and boil them in lightly salted water. Dice the bell pepper and slice the tomatoes, and refrigerate. Season the schnitzels with salt and pepper (or paprika instead of pepper), fry briefly in a pan, and place them in a casserole dish. Sprinkle the diced bell peppers, tomatoes, and corn over the potatoes. Bring the cream to a boil and melt the grated cheese in it, seasoning with salt and pepper (or paprika). Meanwhile, spread three slices of cooked ham and the cream cheese over the schnitzels. Pour the cream sauce over everything and place the casserole dish in a preheated oven (200°C, fan-assisted oven) for about 20 minutes. Brown the bacon and onions in the pan, then drain the potatoes and add them to the pan, frying until golden brown. Serve everything together.