Cheese schnitzel in paprika cream sauce

Ingredients for 2 servings:

• 2 veal escalopes or pork escalopes
• 1 large onion(s)
• 1 garlic clove(s)
• 1 large bell pepper(s)
• 1 m.-large eggplant(s)
• 3 vine tomatoes or pointed tomatoes
• 70 ml white wine
• 1 cup of cream
• 100 ml vegetable stock
• 2 slices of Emmental cheese
• 400 g pasta or rice
• some oil
• some flour
• salt and pepper
• 2 tsp sweet paprika powder
• 1 tsp oregano

Instructions

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

with rice or noodles

Dice the onion and garlic and fry in a pan with a little oil. Finely chop the bell pepper and eggplant and fry briefly, then add the diced tomatoes. Deglaze with the white wine and pour in the cream and vegetable stock. Let the sauce simmer gently until the vegetables are soft. Then thicken with a little flour, season with pepper, salt, oregano and sweet paprika and puree everything with a hand blender. Season to taste. Meanwhile, cook the rice or pasta al dente in salted water, refresh under cold running water and mix with 1-2 tablespoons of oil. Salt the schnitzels, dust with flour and fry briefly on both sides in the pan. While frying the other side, place a slice of Emmental cheese over each meat and let it melt briefly. Finally, pour some of the sauce into the pan with the schnitzels and let the schnitzels simmer over low heat for 5-10 minutes. Serve with noodles or rice.