Pork schnitzel in Marsala sauce

Ingredients for 4 servings:

• 8 pork schnitzels, thin or pork roulades
• some margarine
• some balsamic vinegar
• some salt
• some pepper, black
• some sweet paprika powder
• 250 ml Marsala
• 125 ml sweet cream
• 3 tsp instant chicken broth
• 1 tbsp tomato paste with garlic
• 250 ml Sherry, medium

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Marsala Scallops

Halve the roulades in half or, depending on their size, quarter them. Carefully flatten them with a meat tenderizer. Season with salt and freshly ground pepper. Heat the margarine in a pan, add the schnitzels, and fry for about 2 minutes on each side, turning them over. Sprinkle a little paprika on one side of the schnitzels, turn them over, and fry briefly. Now add a little balsamic vinegar to the schnitzels and fry the meat until the vinegar has (almost) completely evaporated. Remove the schnitzels from the pan, cover with aluminum foil, and keep warm. Add a little sherry to the hot pan, stir in the tomato paste and chicken stock, simmer briefly, and then add the Marsala. Reduce slightly, adding more Marsala and chicken stock if necessary, until the sauce is creamy and has a spicy flavor. Now add the cream, mix well, and reduce the heat slightly (otherwise the sauce will quickly overcook). Then add the schnitzel and the meat juices, mix well, and serve hot. Be sure to serve with a mixed salad. I like to serve it with spaetzle, rice, or French fries (from the deep fryer) as a side dish.