Baked schnitzel

Ingredients for 4 servings:

• 4 pork schnitzels
• 500 g bell pepper(s), green
• 1 head of cauliflower
• 2 onions
• 1 clove(s) garlic
• 100 g cream cheese
• 50 g cheese, grated
• 1 handful of walnuts
• salt and pepper
• Thyme
• Paprika powder
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Low-carb suitable

Season the schnitzels with salt and pepper and fry briefly in a hot, non-stick pan. Place the schnitzels in a baking dish. Trim the bell peppers and cut into strips. Peel the onions and slice them into rings. Chop the garlic. Heat the onions and bell peppers in the same pan used to fry the schnitzels for about 1 minute. Add the garlic. Season with salt, pepper, and paprika. Add a little thyme. Place the vegetable mixture on top of the schnitzels. Trim the cauliflower and cook in salted water until al dente. Puree the cabbage and mix with the cream cheese. Season with pepper and, if desired, a little nutmeg. Stir in the crushed walnuts. Spread the puree over the bell peppers and sprinkle with the cheese to serve. Bake in a preheated oven at 180°C (convection oven) for about 20 minutes. Tip: If you don’t want to make this dish low-carb, you can also prepare and use mashed potatoes instead of the cauliflower puree.