Paprika schnitzel gratin

Ingredients for 4 servings:

• 4 thin pork or turkey cutlets, each 150 g approx.
• 1 jar of peppers cut into strips, pickled
• 1 tsp paprika powder, sweet, approx.
• 1 tsp paprika powder, rose hot, approx.
• 1 tsp broth, granulated
• 1 cup sweet cream, or Cremefine
• n. B. Salt and pepper, from the mill
• 1 tbsp sugar
• 1 tsp oil
• 1 tsp cornstarch (you can also use without)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

without frying, with lots of good sauce

Combine the jar of paprika (with sauce!), both paprika powders, the granulated stock, the cream, and the cornstarch in a blender. Season well; it should be very spicy; add a little salt if necessary. Flatten the schnitzels in a greased freezer bag (you can do without flattening if necessary), divide them, and season with salt and pepper. Grease a casserole dish with oil right up to the rim, place the schnitzels in, and pour the paprika sauce over them. If you’re in a hurry: preheat the oven to 180°C and bake the casserole for about 40 minutes, checking halfway through to make sure it doesn’t get too brown. If you have time: preheat the oven to just 120°C and bake the casserole for 120 minutes; it will taste better. Check the color here too. Delicious with rice or pasta and a lamb’s lettuce salad.