Oven-baked schnitzel with mushrooms and peppers

Ingredients for 3 servings:

• 3 pork schnitzels, lean
• 1 bell pepper(s), red
• 6 fresh mushrooms (alternatively 1 small can)
• Processed cheese, low-fat, 1 corner of it
• 250 ml milk, reduced-fat or fat-free
• 120 ml broth
• 30 g cheese (e.g. mozzarella), grated
• 2 tbsp sauce thickener
• 3 tsp paprika powder
• salt and pepper
• 1 dashes lemon juice
• onion powder
• Fat for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Easy to prepare, suitable for WW

Preheat oven to 190°C (or 375°F). Season the schnitzels with salt and pepper and fry briefly on both sides in a pan (about 2-3 minutes). In the meantime, trim and wash the bell peppers and cut into small pieces. Trim and slice the mushrooms. Combine the milk and broth in a saucepan and bring slowly to a boil. Add the cheese wedge and stir to melt. Season with paprika, onion powder, salt, and pepper. Then season with lemon juice. Stir in the sauce thickener and bring to a boil. Place the schnitzels in a greased baking dish and top with the mushrooms and bell pepper pieces. Pour the sauce over the schnitzels and sprinkle with grated cheese. Place in the preheated oven and bake for about 20-30 minutes. Variations: The amount of cheese can, of course, be reduced or increased. Chicken or turkey can be used instead of pork. The onion powder can be replaced with whole onions.