John Myers
Ingredients for 4 servings:
- 4 schnitzels
- 2 eggs
- Paprika powder
- salt and pepper
- e.g. breadcrumbs
- some oil for frying
- 1 large bell pepper(s), red
- 300 g meat sausage (Lyoner) or hunting sausage, cut into small pieces
- 1 small onion(s)
- e.g. tomato ketchup or tomato paste
- salt and pepper
- lots of paprika powder
- possibly chili
- oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes
Served with croquettes, roast potatoes or potato salad
Pound the schnitzels. Dip them in the egg beaten with salt, pepper, and paprika, then coat them in breadcrumbs. Fry them in hot oil until crispy on both sides. Cover and set aside. Peel the peppers and slice them into thin strips, as well as the onion. Brown both with the sausage cubes in a pan with hot oil. Top with tomato ketchup, season with salt, pepper, and plenty of paprika, and add chili if you like it hotter. Divide the finished schnitzels among plates and top with the vegetable mixture. Serve with a side dish of your choice.
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