Baked paprika schnitzel

Ingredients for 4 servings:

• 4 bell peppers, colored
• 1 bunch of spring onions
• 1 small can of corn (212 ml)
• ½ bunch parsley
• 2 tbsp oil
• 4 turkey schnitzels, approx. 150 g each
• e.g. salt and pepper
• e.g. cayenne pepper
• 250 ml Hungarian-style paprika sauce
• 150 ml water
• 100 g Gouda, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Clean the bell peppers and cut into strips. Clean the spring onions and slice into rings. Drain the corn. Chop the parsley. Heat the oil in a large pan and fry the schnitzel for about 2 minutes on each side. Season with salt and pepper and place in a casserole dish. Fry the bell pepper strips in the hot frying fat for about 8 minutes. Stir in the spring onions and corn, season with salt and cayenne pepper. Add the paprika sauce and water, bring to a boil, and simmer uncovered for about 2 minutes. Stir the parsley into the sauce. Pour the paprika sauce over the schnitzel. Sprinkle with cheese. Bake in a preheated oven (electric oven 200°C, fan oven 175°C) for about 20 minutes. Serve with rice.