Leipzig schnitzel pot

Ingredients for 4 servings:

• 4 pork schnitzels
• Salt
• Pepper, white
• Paprika powder, sweet
• 2 tbsp flour, heaped tbsp
• 3 tbsp margarine
• Margarine, for the mold
• 1 m.-sized onion(s)
• 1 tbsp paprika powder, sweet
• ¼ liter sweet cream
• 1 large can of vegetables (Leipziger Allerlei)
• 1 can mushrooms (approx. 155g)
• 1 tbsp margarine
• Salt
• Pepper, white
• 2 tbsp breadcrumbs
• 1 tsp parsley, chopped
• 1 m.-large bell pepper(s), green
• 1 tomato(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash the schnitzels, pat dry with kitchen paper, rub with the spices, and coat in flour. Fry in hot fat for 4 minutes on each side. Grease an ovenproof dish with margarine and add the schnitzels. Sauté the chopped onion in the remaining fat, sprinkle with paprika, stir in the cream, and pour over the schnitzels. Drain the Leipziger Allerlei and mushrooms, halve the mushrooms, and heat briefly in the margarine. Pour over the schnitzels, sprinkle with breadcrumbs and parsley, and bake in a preheated oven at 220°C for about 10 minutes. Wash the bell pepper, remove the seeds and white parts, and dice. Wash the tomato, remove the seeds, and dice as well. Sprinkle over the top before serving. Serve with boiled potatoes.