John Myers
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Bell Pepper Schnitzel in Letscho with French Fries and Pak Choi
The perfect bell pepper schnitzel in letscho with french fries and pak choi recipe with a picture and simple step-by-step instructions.
Paprika schnitzel seasoning mix
- 1 Pc. Asian garlic bulb
- 2 Pc. Paprika
- 2 Pc. Onion
- 1 Pc. Tomato
- 1 Pc. Peppers dried spicy
- Vegetable stock
- 4 tsp Estragon mustard
- 3 tbsp Oil
- 0,5 tsp Ground caraway
- 2 tsp Sweet paprika powder
- 0,5 tsp Hot paprika powder
- 0,5 tsp Salt
- 0,5 tsp Pepper
“Gerichte-Geschichte”
- The classic next to the Jägerschnitzel among the natural schnitzel. In Austria, the schnitzel is served exclusively “natural”, i.e. without breading, as this would only soak up the sauce and make it soft – which contradicts the idea of a nice, crispy breading. The dish that is widely known as gypsy schnitzel becomes “Hungarian” due to the use of lots of paprika, although the schnitzel is not traditionally served in this way in Hungary.
preparation
- Finely pound 1/2 garlic in a mortar with 2-3 tablespoons of oil. Parry the turkey breast, cut into small escalopes and carefully pound thinly.
- Sprinkle the schnitzel with the seasoning mixture on both sides.
- Heat the garlic oil in a pan, fry the schnitzel briefly on both sides and remove from the pan.
- For the letscho, roast the sliced onions and peppers in the roast residue, sprinkle with hot, dried peppers as desired. Add the finely chopped tomato and toss everything well. Then simmer for about 5 minutes.
- Deglaze with the stock and put the schnitzel back in the pan.
- Season with paprika schnitzel, press in the remaining garlic.
- Simmer and reduce, then stir in the tarragon mustard.
garnish
- French fries or rice and seasonal vegetables are ideal as a side dish.
Pak choi
- Steam the pak choi briefly over the vegetable stock, then season with salt and pepper and serve in / with the sauce.
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