Schnitzel Cuba Libre

Ingredients for 2 servings:

• 50 ml brown rum (or some rum-flavoring)
• 80 ml cola (120 ml if adding rum)
• 2 tbsp olive oil
• 1 garlic clove(s)
• 2 pork schnitzels
• 1 onion(s)
• 1 small chili pepper(s), dried
• 2 tomatoes
• 200 ml cream
• salt and pepper
• chili powder
• oil

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

A combination of sweet and spicy

Peel and finely chop the garlic. Mix with the rum, cola, and oil to make a marinade, then season with salt and pepper. Flatten the schnitzels, halve them, and marinate for about 30 minutes. Meanwhile, wash and deseed the tomatoes and peel the onion. Depending on their size, deseed and remove the stems from 1-2 dried chilies. Chop everything together finely (e.g., in a Tupperware QuickChef). Fry the schnitzels in a little oil in a pan, then keep warm. Add the rest of the marinade to the pan, bring to a boil, and add the tomato, onion, and chili mixture. Finally, add the cream and let everything simmer for a bit. Season to taste with salt, pepper, and chili powder, return the schnitzels to the pan, and let them simmer for a short while. We always serve this with fries and cucumber slices. Of course, you can use other types of meat instead of pork and it also tastes very good when the marinated schnitzels are grilled.