Schnitzel in spicy tomato cream sauce

Ingredients for 4 servings:

• 4 schnitzels (veal, pork or poultry)
• 100 g bacon
• 1 onion(s)
• 3 tbsp tomato paste
• 125 ml dry white wine
• 250 ml cream
• 2 tbsp Parmesan, freshly grated
• Salt and pepper, freshly ground
• 1 chili pepper(s), as desired
• Sugar
• lemon juice
• Flour, for turning the schnitzel
• Clarified butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with white wine, bacon and Parmesan

Pound the schnitzels, season with salt and pepper, and coat in flour. Finely dice the onion and bacon. Fry the schnitzels in clarified butter over high heat for a few minutes (until just cooked through), remove from the pan, cover, and keep warm. Brown the onions and bacon in the frying fat, add the tomato paste, and cook briefly, then deglaze with the white wine and simmer for a few minutes. Stir occasionally. Stir in the cream and Parmesan cheese and heat through. Season the sauce with salt, pepper, finely chopped chili pepper (optional), lemon juice, and sugar. Add the schnitzels and their juices to the sauce, simmer briefly over low heat, and serve. If you don’t want to use white wine, you can use a strong broth instead. Serve with fresh salad, baguette, pasta, rice, or mashed potatoes.