Paprika schnitzel

Ingredients for 4 servings:

• 4 veal escalopes, alternatively pork or turkey
• 1 egg(s)
• 500 g mixed peppers
• 3 onions
• 2 gherkins
• 500 ml tomatoes, pureed
• 500 ml beef broth, instant
• 2 tsp sweet paprika powder
• 2 tbsp crème fraîche
• salt and pepper
• Cayenne pepper
• Paprika powder, hot
• Flour
• 1 dash of cream or milk
• Breadcrumbs
• Clarified butter or oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Beat an egg with a fork and stir in a splash of cream or milk. Wash the schnitzel, pat dry, lightly beat if necessary, and season with salt, a little pepper, and cayenne pepper. Coat in flour, dip in the egg, and coat evenly in the breadcrumbs. Clean the bell peppers and cut into thin strips. Clean the onions, halve them, and cut them into strips (half rings). Cut the cucumbers into thin strips. Gently brown the onions in a little clarified butter or oil. Then add the bell pepper strips and fry briefly. Pour in the stock and bring to a boil. Stir in the 2 teaspoons of paprika, add the passata, and the cucumber strips. Simmer for 20-30 minutes. Towards the end, stir in 2 tablespoons of crème fraîche, season with paprika (rose-hot), and thicken to the desired consistency. Fry the schnitzel in clarified butter until golden brown and serve with the sauce. We serve it with homemade fries from the Actifry.