Fiery paprika schnitzel

Ingredients for 4 servings:

• 3 large bell peppers, colored
• 300 g mushrooms, fresh
• 2 garlic cloves, finely chopped
• 1 cup sour cream, 200 g
• 1 bottle of Hungarian-style paprika sauce
• 2 tbsp sambal oelek
• salt and pepper
• n. B. Rice
• 4 pork schnitzels from the topside
• some butter
• n. B. water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

spicy, fruity

Slice the bell peppers and thinly slice the mushrooms. Sauté in butter. Add the garlic. Season with salt and pepper. Add the paprika sauce, sambal oelek, and a small cup of sour cream (this enhances the flavor of the spicy ingredients). Cook the vegetables for about 10-15 minutes until al dente. In the meantime, pound, season, and fry the schnitzels. Remove the schnitzels from the pan and deglaze the pan with 2 cups of water. Add this liquid to the bell pepper and mushroom mixture. Cook the rice according to the package instructions. To serve, tip the rice out of a cup or ring onto a plate. Place the schnitzel next to it, followed by the bell pepper and mushroom mixture. The vegetables can be fiery hot; the rice will take the edge off. The schnitzels can also be prepared hours in advance. Then place them in a pan and heat in the oven at about 120°C for about 30 minutes.