Pepper and cream schnitzel

Ingredients for 4 servings:

• 4 pork schnitzels, each 150 g
• 1 m.-sized onion(s)
• 2 tbsp cognac if desired
• 200 g cream
• some broth, granulated or herbal salt
• 3 tbsp peppercorns, green (jar)
• 2 tbsp peppercorns, red

Instructions

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

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Pound the pork schnitzel. Peel and finely chop the onion. Heat the butter in a deep frying pan. Brown the meat for 5-6 minutes on each side. Remove from the pan and keep warm. Sauté the chopped onion in the pan until translucent and deglaze with cognac. Bring to a boil with the cream, stirring continuously, and season to taste with granulated stock or herb salt. Add the green pepper and mix in. Let the sauce reduce slightly. Now add the meat and let it simmer in the sauce. Sprinkle with red peppercorns to serve. Spätzle, pasta, or potatoes go well as side dishes. Tip: Deseed the red peppers, wash them, cut them into fine strips, and mix in. But be careful—they’re hot!