Paprika cream schnitzel

Ingredients for 4 servings:

• 8 thin pork cutlets, from the kidney
• 3 Pepper, red
• 1 small onion(s)
• 1 ½ dl white wine
• 5 dl cream
• 2 tbsp butter
• salt and pepper
• Paprika powder, hot
• 2 tbsp flour
• some Worcestershire sauce
• 1 small bunch of chives

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and finely chop the onion. Wash, trim, and finely chop the peppers. Melt half a tablespoon of butter in a deep frying pan, fry the onions, add the peppers, and continue frying briefly. Deglaze with the white wine, reduce slightly, and pour in the cream. Let the sauce simmer vigorously for about 3 minutes, then keep warm. Season to taste with salt, pepper, Worcestershire sauce, and paprika. Lightly pound the schnitzels, season with salt and pepper, coat in flour, and fry briefly in butter over medium heat. Add to the sauce and let simmer for a while, but do not boil! Finely chop the chives and add some to the sauce, then set aside the rest for garnish. Serve with pasta, rice, or polenta.