Paprika schnitzel casserole

Ingredients for 8 servings:

• 6 large pork cutlets, halved
• 2 kg bell pepper(s), colored, cut into strips
• 500 ml tomato sauce, spicy
• 400 ml cream
• 100 g cream cheese spread
• 200 g cheese (Gouda)
• 1 large onion(s), finely diced
• 2 cloves garlic
• salt and pepper
• Paprika powder, sweet
• Flour
• Clarified butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

with cream. A real calorie bomb, but perfect as a party dish.

Season the schnitzels and coat in flour. Fry in clarified butter until tender. Remove from the pan and keep warm. Sauté the onions and garlic in the frying fat until translucent. Add the bell peppers (I use frozen ones) to a wok (or a large frying pan) and simmer until the liquid is almost completely absorbed. Add the onions and garlic, then the tomato sauce and reduce slightly. Season with salt, pepper, and paprika. Gently mix the cream and processed cheese with an immersion blender. Caution: The cream will stiffen quickly. Add a little milk if necessary. Place half of the bell pepper mixture in a large baking dish and arrange the schnitzels on top. Pour half of the cream over the mixture. Cover with the remaining bell pepper mixture and pour over the rest of the cream. Finally, generously crumble the Gouda cheese over the casserole. Bake everything in a preheated oven at 200°C until the cheese has melted. Pasta goes well with this as a side dish. A real calorie bomb, but just to my taste and perfect as a party dish.