Paprika-cream schnitzel

Ingredients for 6 servings:

• 6 schnitzels
• 1 pack of bell peppers, colored
• 2 cups of sweet cream
• 1 m.-sized onion(s)
• Paprika powder, sweet
• salt and pepper
• 1 cube of meat broth
• Breadcrumbs

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Finely dice the onion. Wash the bell pepper and cut it into thin strips. Sauté the onion in a little oil in a pan until translucent. Add the bell pepper to the onions, fry for 5 minutes, and season with a little paprika, salt, and pepper. Pour in the cream and season well with paprika. The sauce should turn a really nice orange color. Add half a stock cube and reduce. Taste and add more stock cubes if necessary. Simmer on low heat for about 15 minutes. I always thicken the sauce a little, but that’s a matter of taste. In the meantime, wash the schnitzel, salt and pepper it, bread it, fry it, and serve it on plates with the sauce. I always serve it with spaetzle; it tastes great.